Imagined through the creative lens of Chef José Andrés and his team, Jaleo brings alive the spirit and flavors of Spain by showcasing the rich regional diversity of Spanish cuisine. Celebrating the traditional as well as the cutting-edge, Jaleo offers a taste of Spain in a festive, stylish, and casual atmosphere.

First opening in downtown Washington, DC in 1993, Jaleo has evolved to represent modern Spain at every moment. With each extension, it embraces the local community while staying true to its roots: providing a comfortable, welcoming space in which to explore, discover and share the incredible spirit of Spain. Jaleo ranks consistently as a top DC dining destination, and was awarded a Bib Gourmand in the 2017 and 2018 Michelin Guide to Washington, DC.

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At Jaleo, plates are designed to be shared. But these are not just any small plates. They’re the best authentically Spanish and local ingredients, simply prepared, and enjoyed with good friends and conversation. Inspired by the traditional dishes of José’s childhood and elevated through his experiences, talents and creativity, Jaleo’s cuisine is authentic Spain with finesse. Along with signature tapas, the savory paellas, superb sangria, and a wide selection of the finest Spanish cheeses, wines, and sherries ensure that you’ll always find something wholly unique and exciting. It’s tradition and whimsy, all in one bite. 

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Chef José Andrés


Named one of Time magazine’s “100 Most Influential People” in both 2012 and 2018, and awarded the 2015 National Humanities Medal from President Barack Obama, Chef José Andrés is an internationally recognized humanitarian, culinary innovator, educator and New York Times bestselling author.

A pioneer of Spanish tapas in the United States, he is also known for his groundbreaking avant-garde cuisine and his award-winning restaurant collective, José Andrés Group. Newly formed in 2021, José Andrés Media will produce unscripted and scripted television series, books, podcasts and digital content with a focus on food-related stories and the culture of food.

In 2010, Andrés founded World Central Kitchen, a non-profit which uses the power of food to nourish communities and strengthen economies in times of crisis and beyond. Notably, his team served four million meals to the people of Puerto Rico following Hurricane Maria, and have since responded to natural disasters ranging from hurricanes, wildfires, and earthquakes, as well as humanitarian emergencies including the COVID-19 pandemic. Andrés’ work has earned awards and distinctions, including Outstanding Chef and Humanitarian of the Year by the James Beard Foundation and the 2017 Lifetime Achievement Award from the International Association of Culinary Professionals. Andrés and World Central Kitchen were awarded the Princesa de Asturias Foundation’s 2021 Concordia Prize. As a naturalized citizen originally from Spain, Andrés has also been a tireless advocate for immigration reform.

For more information about José’s biography and current activities, please visit

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Culinary Director of Jaleo

Ramon Martinez

Ramón Martínez is Executive Chef of Jaleo. Martinez works closely with Andrés on menu development and helps to maintain quality control for all the Jaleo locations.

Prior to overseeing all Jaleo operations, Ramón was head chef of Jaleo in downtown, Washington, DC and Crystal City. Before moving to Washington, he was the chef at Restaurante Las Vegas in Manresa, Spain where he worked alongside one of the country’s top sommeliers, Pilar García Comas. Prior to that, Ramon worked at Hostal SPORT in Falset, Priorat, where he learned traditional Catalan cuisine and cooking techniques from two grandmothers. Ramón has also worked alongside some of Spain’s top chefs and at the finest restaurants in the country including Hacienda Benasuza, Ferran Adria’s restaurant located just outside of Sevilla; Joan Roca’s El Celler de Can Roca; and Martin Berasategui’s eponymous restaurant in the Basque Country. Ramón studied culinary arts at the prestigious Escuela Joviat de Manresa in Manresa, Spain. He later returned and became an instructor for several years.

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