By Amy Bostock
At the 2025 Restaurants Canada Show, held last week at Toronto’s Enercare Centre, celebrated chef, humanitarian, and founder of World Central Kitchen (WCK), José Andrés sat down with Kelly Higginson, president and CEO of Restaurants Canada, to reflect on his personal journey, the values that guide his work, and the vital role restaurants play in strengthening communities.
Speaking to a room of nearly 400 restaurant industry professionals, the Spanish-born chef said food is far more than nourishment — it is a force for good, a tool for connection, and a driver of change. “Chefs like me feed the few, but our destiny is to feed the many,” he said, echoing his belief that food has the power to bring light to dark times.
Throughout the chat, chef Andrés underscored that restaurants are essential community hubs, not just places to eat. He praised the generosity of the industry, where operators routinely donate meals, time, and resources to those in need, despite facing their own business challenges. His advice to operators looking to give back? Focus first on building a sustainable, successful business. “The best gift you can give your community is a thriving restaurant,” he said. Once stable, he encouraged operators to contribute in ways that don’t jeopardize their business — whether by donating time, resources, or simple acts of hospitality.
He also spoke about his formative experiences growing up in Spain, where he learned invaluable lessons about food and life from his parents — both nurses — and from cooking alongside his father. One story in particular left a lasting impression: as a young boy, he was eager to cook the family paella, but his father insisted he learn to control the fire first. “Master your fire,” his father told him. For Andrés, this became a metaphor for life: “Once you understand your fire, you can do anything.”
The conversation also touched on his journey as an immigrant — first within Spain, then to the U.S. — and how that shaped his advocacy for immigrant rights. Recognizing that immigrants make up a significant portion of the foodservice workforce, Andrés called on industry leaders to create supportive, inclusive environments. “We are who we are because of the people we have around us,” he said, emphasizing that mentorship, generosity, and community-building should be at the heart of hospitality.
Chef Andrés’ work with World Central Kitchen — which has served hundreds of millions of meals in disaster zones worldwide — exemplifies his belief in food as an agent of change. He shared how the restaurant industry’s expertise in logistics, organization, and feeding large numbers of people uniquely positions it to respond to crises. “When there is an emergency and people need to eat, who do you think is most prepared? The restaurant industry,” he said.
In a world facing increasing challenges — from natural disasters to food insecurity — chef Andrés urged foodservice professionals to think beyond the kitchen, advocating for smarter food policies that recognize the essential role food plays in national security, culture, health, and the environment. “Food is not the problem — food is the solution,” he said.
