José Ramón Andrés Puerta, 44, is not your average chef.
Known as “Chef José Andrés,” he took D.C. by storm, often credited with bringing the small plates dining concept from Spain to American restaurants.
He was named “America’s “Outstanding Chef” by the James Beard Foundation and launched, owns and operates several highly acclaimed restaurants including Jaleo, minibar by José Andrés, Oyamel, The Bazaar and Zaytinya.
Last year, Andrés decided to start his own business venture, getting in on the new trend hitting the streets by opening up his own food truck named “Pepe.”
At a press conference launching his truck, he said that a food truck is something that every chef should look into investing in.
“It’s like a toy to have,” Andrés said. “I think every chef should have a food truck. It’s a good way to test the markets, to invest in meeting the future restaurant goers, so you know, this is a good thing for more business.”
Andrés caters private events and takes his world-renowned food where the crowds are.
The truck features his Spanish flauta sandwiches with butifarra “burger” (fresh pork, roasted peppers and alioli), pollo frito (fried chicken), escalivada (Spanish-style roasted vegetables), and jamon Serrano y queso Manchego (the classic Spanish ham and cheese).
The menu also features seasonal soups like gazpacho or chicken noodle, desserts like the chocolate and hazelnut ice cream flauta, drink like non-alcoholic sangria and gin and tonic, and daily specials.
For more information on Pepe and how to track them down, visit their Facebook page here.