Sam Chapple-SokolContent Manager
I’ve worked for and alongside Chef José Andrés and his company ThinkFoodGroup for years - from the first time he taught at George Washington University (see Projects) to when he hosted Le Club des Chefs des Chefs (see About) to the present. I currently write for, with, and about José and his restaurant group as Content Manager.
I’m excited about my contributions to José’s New York Times best-selling vegetable-focused cookbook, Vegetables Unleashed, released in May 2019. It’s kind of a big dill.
I’m also very proud to have worked alongside José’s chef-driven non-profit World Central Kitchen team on four missions in California: feeding first responders and evacuees during wildfires in August 2018 and November 2018, an operation to support furloughed federal workers during the U.S. government shutdown in January 2019, and after the earthquakes in Ridgecrest in July 2019.
I’ve also worked with José on these stories and many, many others:
On the Border with José Andrés’ World Central Kitchen, Food & Wine, February 2019
2018 Travel Vanguard, AFAR Travel, October 2018
Master Chef & Philanthropist José Andrés Feeds An Island One Meal at a Time, Ocean Drive, October 2018
No Man is an Island, but José Andrés Helped Feed One, Bon Appétit, September 2018
Culinary King, Sous Vide Magazine, Fall/Winter 2018
Recipe for Relief, National Geographic Traveler, August/September 2018
Building Bridges: The Spirit of Tapas, Spain Arts & Culture, Fall/Winter 2017
José Andrés’ Ultimate Guide to Spain, Food & Wine, September 2017
Líderes de opinión, Mundo Empresarial, Summer 2017
A Summer Tradition That’s as American as Apple Pie, Cooking Light, June 2017
Last Word With José Andrés, Modern Farmer, June 2017
José Andrés Is Not Afraid of Donald Trump, Town & Country, May 2017
Six Questions on Inequality, Aspen Institute, March 2017
I also manage the website for José’s newest (and muy exciting) Spanish food hall in New York City, Mercado Little Spain; as well as joseandres.com. I write José’s monthly newsletter, as well as writing copy, stories, emails, and recipes for the 33 (and growing!) restaurants in ThinkFoodGroup.