José Andrés returned to Casa Teresa, the Spanish restaurant in Washington, D.C. where his mentee Rubén García cooks as chef and owner. The visit, featured in the latest episode of "Let's Do Lunch," showcased García's Catalonian dishes served to the acclaimed chef who has championed Spanish cuisine across America.
García trained under Andrés, whose World Central Kitchen organization addresses hunger globally while his restaurants celebrate Iberian flavors. Casa Teresa specializes in the regional cooking of Catalonia, the northeastern Spanish region known for bold seafood preparations, slow-cooked meats, and the strategic use of romesco sauce and saffron.
Andrés used the meal to reflect on Washington, D.C.'s culinary landscape, discussing iconic local chefs who shaped the city's food scene. His presence at Casa Teresa underscores how mentorship functions in professional kitchens. García's path from student to independent restaurant owner mirrors a broader trend in American fine dining where established chefs actively build the next generation.
The video series "Let's Do Lunch" captures culinary figures eating at restaurants that matter to them personally and professionally. By choosing Casa Teresa, Andrés validates García's work while drawing attention to Spanish restaurants operating outside the spotlight of high-end dining guides.
Casa Teresa's Catalonian focus reflects renewed American interest in Spanish regional cooking beyond tapas and paella. Chefs increasingly emphasize provenance and technique specific to Catalonia, Valencia, Basque Country, and Andalusia rather than treating Spain as a monolithic culinary destination. Andrés' visit signals confidence in García's execution and the broader viability of regionally specific Spanish restaurants in the American market.
The restaurant benefits from both the visibility and the implicit endorsement from one of America's most recognizable chefs. For García, it represents validation of his mentorship relationship