Latest news with #Andrés
Yahoo
23-05-2025
- Business
- Yahoo
Evidently Hires Andrés Krogh-Walker as Head of Marketing
The clinical data intelligence platform continues executive team expansion following $15 million funding round PALO ALTO, Calif., May 23, 2025--(BUSINESS WIRE)--Clinical data intelligence platform, Evidently, has tapped Andrés Krogh-Walker as its head of marketing. In response to strong client growth and market interest in Evidently's clinical AI solutions, Andrés will guide marketing strategy to continue building brand awareness while amplifying client successes as more organizations adopt Evidently's tools. "Healthcare organizations increasingly understand the power of AI to uncover missed reimbursement opportunities and ease provider burden. We're continuing to expand to meet the growing demands for AI in our industry," said Feng Niu, CEO at Evidently. "Andrés' passion and experience building brand awareness and promoting client success will be a critical component of Evidently's growth as we work to solve the intrinsic financial, clinical and documentation challenges plaguing healthcare today." Prior to joining Evidently, Andrés served as Head of Marketing at Objective, an enterprise AI Search platform, and as Head of Global Brand at Twilio leading brand & marketing growth as one of its first employees through IPO and expansion to $4B in annual revenue. His multi-disciplinary background in marketing and strategic growth will drive further expansion for the healthcare AI startup. Founded in 2020, Evidently provides healthcare organizations with AI-powered clinical data intelligence solutions that understand and organize a patient's medical history, equipping providers with the tools to turn mountains of unmanageable data into patient insights, while empowering staff with quality and revenue support across the organization. Andrés' appointment to head of marketing marks the second executive team addition since the organization closed its $15 million Series A funding round in December 2024. "When a technology platform feels genuinely magical—especially in an industry as nuanced and complex as healthcare—you can always find people being empowered at the center of it, and a creative, relentlessly customer-focused team around it," said Krogh-Walker. "Evidently is a remarkable collection of people, building something that fundamentally changes how healthcare organizations can deliver care. They put clinicians and customers at the center of everything they build. You're lucky to find one company in your career like this. I feel fortunate to have found another one in Evidently." About Evidently Evidently's AI platform empowers clinicians with the patient insights they need to raise the quality of care in every encounter. By organizing, tracing and summarizing the entire patient record, Evidently equips inpatient, ambulatory, emergency, and research teams with the real-time insight that they need to elevate healthcare outcomes and improve revenue. Healthcare organizations across the United States use Evidently's compliant, evidence-based AI platform to exponentially reduce time spent in the EHR and uncover millions of dollars in unrealized reimbursement. For more information, visit View source version on Contacts Media Contact Innsena for Evidentlyevidently@ Error in retrieving data Sign in to access your portfolio Error in retrieving data Error in retrieving data Error in retrieving data Error in retrieving data
Business Wire
23-05-2025
- Business
- Business Wire
Evidently Hires Andrés Krogh-Walker as Head of Marketing
PALO ALTO, Calif.--(BUSINESS WIRE)--Clinical data intelligence platform, Evidently, has tapped Andrés Krogh-Walker as its head of marketing. In response to strong client growth and market interest in Evidently's clinical AI solutions, Andrés will guide marketing strategy to continue building brand awareness while amplifying client successes as more organizations adopt Evidently's tools. Andrés' multi-disciplinary background in marketing and strategic growth will drive further expansion for the healthcare AI startup following a $15 million funding round. Share 'Healthcare organizations increasingly understand the power of AI to uncover missed reimbursement opportunities and ease provider burden. We're continuing to expand to meet the growing demands for AI in our industry,' said Feng Niu, CEO at Evidently. 'Andrés' passion and experience building brand awareness and promoting client success will be a critical component of Evidently's growth as we work to solve the intrinsic financial, clinical and documentation challenges plaguing healthcare today.' Prior to joining Evidently, Andrés served as Head of Marketing at Objective, an enterprise AI Search platform, and as Head of Global Brand at Twilio leading brand & marketing growth as one of its first employees through IPO and expansion to $4B in annual revenue. His multi-disciplinary background in marketing and strategic growth will drive further expansion for the healthcare AI startup. Founded in 2020, Evidently provides healthcare organizations with AI-powered clinical data intelligence solutions that understand and organize a patient's medical history, equipping providers with the tools to turn mountains of unmanageable data into patient insights, while empowering staff with quality and revenue support across the organization. Andrés' appointment to head of marketing marks the second executive team addition since the organization closed its $15 million Series A funding round in December 2024. 'When a technology platform feels genuinely magical—especially in an industry as nuanced and complex as healthcare—you can always find people being empowered at the center of it, and a creative, relentlessly customer-focused team around it,' said Krogh-Walker. 'Evidently is a remarkable collection of people, building something that fundamentally changes how healthcare organizations can deliver care. They put clinicians and customers at the center of everything they build. You're lucky to find one company in your career like this. I feel fortunate to have found another one in Evidently.' About Evidently Evidently's AI platform empowers clinicians with the patient insights they need to raise the quality of care in every encounter. By organizing, tracing and summarizing the entire patient record, Evidently equips inpatient, ambulatory, emergency, and research teams with the real-time insight that they need to elevate healthcare outcomes and improve revenue. Healthcare organizations across the United States use Evidently's compliant, evidence-based AI platform to exponentially reduce time spent in the EHR and uncover millions of dollars in unrealized reimbursement. For more information, visit
Eater
20-05-2025
- Entertainment
- Eater
José Andrés Dishes on His New Memoir, TV Show, and Top Travel Tip
The day after a whirlwind press tour in NYC this spring — which included sit-down segments on the Kelly Clarkson Show and the Tonight Show with Jimmy Fallon — global humanitarian and celebrity chef José Andrés trained down to his D.C. home base, swinging by his downtown Spanish stunner the Bazaar to unveil his most personal book yet. The late-April release of Change the Recipe: Because You Can't Build a Better World Without Breaking Some Eggs coincided with the premiere of Yes, Chef! , NBC's new cooking competition show in which Andrés teams up with Martha Stewart to train a roster of 12 hot-headed chefs. The Emmy-winning, made-for-TV culinary combo met years ago over a meal at Jaleo, Andrés's first-ever restaurant in Penn Quarter. In one previously aired episode of Yes, Chef! , contestants vying for a $250,000 prize took on the gastronomic challenge of spherification — specifically, whipping up a believable-looking olive that reveals a burst of silky, liquid flavor in one bite. The delicate technique was born at Spain's legendary el Bulli, the three-Michelin-starred institution where Andrés himself worked as a young chef. Now diners can sample the molecular tapa that started it all, with a 10-day special running through Saturday, May 24, at the Bazaars in D.C., Vegas, and NYC. Two years after closing inside the SLS hotel, the avant-garde restaurant is gearing up to stage a big South Beach comeback at the Andaz Miami Beach. With 40 restaurants under his José Andrés Group umbrella, the founder of disaster relief nonprofit World Central Kitchen has no plans to balloon the Bazaar brand. 'For me, we can't have a Bazaar in every city in America. I want to have a passion for the city and I'm super proud of this one here in D.C.,' says Andrés, speaking to an intimate crowd during his April 29 book launch party. The two-year-old location, situated off the lobby of the Waldorf Astoria hotel in the historic Old Post Office building, famously has a full-circle backstory tied to Trump. Change the Recipe' s author Richard Wolffe goes way back with Andrés, having penned his first book full of Spanish recipes. 'He made me do it — he said, 'a chef has to have a book,'' says Andrés. 'And here we are a few years later with a few.' (Eleven and counting.) The cute new canary-colored hardcover, just 5x8 in size and under 200 pages long, is a departure from his norm. It's a collection of short stories that cover a swath of topics, including his childhood to nurse parents in Barcelona, why he used to hate (and grew to love) green peppers, food being a universal comfort in conflict zones, and teachable lessons learned in the hectic restaurant world. 'In a night when printers stop working, the bathroom breaks down, and every [customer] has a request, we make it through and 'change the recipe,'' says Andrés. 'The beauty of our profession is you adapt.' He says his daughters were ultimately the motivating factor behind the memoir. 'I think we all have to do this — write down memories. Especially if you're no longer here,' he says. But he's not going anywhere soon. 'I've been doing this for 32 years — and I look forward to the next 32,' he says. 'So we'll all be together for my 87th birthday. Probably I'll even be making the food.' We snagged a quick chat with Andrés on the side, in which he reveals a bonafide biography is on the future horizon. Eater: What's Martha got that you don't? José Andrés: She's very practical — she doesn't hesitate and she knows what she wants. She has so much energy. [While filming, she'd ask me,] ''Where are we going to dinner tonight, José?' What? I have to go to bed.' Why is it more important than ever to mentor chefs these days? As you grow older, you learn and then try to pass that on to others. The restaurant business is still one of the most brutal and difficult businesses at every level, [between] the success rate and the hours that anyone has. But still at same time, it's one of the most fascinating professions anybody can be a part of. Tell me more about what this new book means to you. The short stories are very simple, yet sharing a moment that's important in my life — maybe a lesson I gained from it, and maybe someone's searching for the same answer to the question. I want to write something bigger later in my life. And I will, eventually. Longer stories and thoughts. Congrats on taking D.C.'s decades-old Oyamel to NYC this spring. That was a good move. I bring another concept to Hudson Yards and get to expand another brand. I heard you got off the Amtrak from NY about an hour ago. You travel so much — what would you say is your top packing tip? [Whips off navy suit jacket and waves it around like a napkin]: Buy clothing that doesn't wrinkle! This interview has been edited and condensed for clarity. 'Yes, Chef!' airs Monday nights at 10 p.m. on NBC; Andrés also stars in Netflix's newly released spinoff series, Chef's Table: Legends . Sign up for our newsletter.
Los Angeles Times
17-05-2025
- Entertainment
- Los Angeles Times
‘Top Chef' begets Martha Stewart and José Andrés' new ‘Yes, Chef!' Will their kitchen therapy work?
Chefs who behave badly get their own show. Also, pink Champagne cake at Madonna Inn plus more road food favorites. And can fish be too fresh? I'm Laurie Ochoa, general manager of L.A. Times Food, with this week's Tasting Notes. 'For far too long,' Martha Stewart says into the camera during the opening moments of NBC's new 'Yes, Chef!' cooking competition show, 'the pressure of the kitchen has been an excuse for out-of-control behavior.' 'That kind of behavior doesn't make a great chef,' adds her co-host, chef José Andrés. 'It holds them back.' Stewart and Andrés are correct. And yet, that kind of behavior — yelling at fellow chefs, throwing pans in frustration, undermining colleagues and sometimes inflicting more harmful abuse — has been the roiling soup that has fed reality TV cooking competitions for more than 25 years. It's also been the kind of behavior that restaurant workers have tried, with varying degrees of success, to root out as cheffing became an aspirational profession instead of disrespected grunt work. You can read about the pain as well as the allure of working in and around restaurant kitchens in several recent memoirs, including Laurie Woolever's 'Care and Feeding,' which restaurant critic Bill Addison praised in this newsletter last month, Hannah Selinger's 'Cellar Rat: My Life in the Restaurant Underbelly' and books by two chefs and reality TV cooking show insiders, Tom Colicchio's 'Why I Cook' and Kristen Kish's 'Accidentally on Purpose,' which I wrote about last week. If you've watched even a few minutes of a reality TV cooking competition — from 'Hell's Kitchen's' Gordon Ramsay angrily dumping out a contestant's overcooked steak to even the sweet contestants on 'The Great British Baking Show' expressing frustration — chances are good that you've seen how the kitchen pressure Stewart talks about often does lead to bad behavior. So can a reality TV cooking competition really help chefs become better people — and better bosses? Possibly. But three episodes into the inaugural season of 'Yes, Chef!' — a show cast with '12 professional chefs, each with one thing standing in their way: themselves,' Stewart says — it looks as though the cards are stacked against redemption. 'In our kitchen,' Stewart tells viewers about the chefs, 'it takes a lot more than good food to win. They'll need to figure out how to work together.' Andrés and Stewart have a lot of life experience and advice to offer, with Stewart admitting, 'I have been known to be a perfectionist. And that kind of holds you back sometimes.' But when it comes down to which team wins and which team loses, it turns out that good food does matter more than bad behavior. (Note that there are spoilers ahead if you haven't watched the show yet.) After TV competition show veteran and designated villain Katsuji Tanabe ('Top Chef,' 'Chopped') takes all the eggs in the kitchen so that the opposing team has none to work with, he and his teammates are rewarded with a win. The reasoning: The losing chefs struggled to, in the language of the show, 'pivot.' Even worse for the development of the chefs, the decision of who stays and who goes at the end of each episode is not made by Andrés or Stewart. Instead, a one-on-one cook-off is set up between the contestant deemed to be the Most Valuable Chef (MVC) and another contestant that the MVC strategically chooses to go up against. If the MVC wins, the challenger chef goes home. But if the challenger chef beats the MVC, the challenger becomes the decider. So far, this has led to one of the better chefs, Torrece 'Chef T' Gregoire, being booted largely to reduce the competition, followed by the executioner of that decision, Michelle Francis, getting axed in the next episode, possibly comeuppance for sending home a popular player the week before and partly because of her dish — even though she was handicapped by the egg theft. The sharp edges and head games almost feel retro, closer to the template set 25 years ago this month when 'Survivor' first aired and popularized the whole 'I'm not here to make friends' trope that was common in sports and then became emblematic of reality TV posturing. We'll see as the season progresses whether the chefs can turn around the bad attitudes and insecurities that led to them being cast on the show. I certainly hope Andrés and Stewart are given more time to guide the chefs toward their better selves in future episodes. But if you want to watch a show where the chefs are modeling kitchen behavior we'd like to see more of in our star chefs, may I suggest the current season of Bravo's 'Top Chef.' Both 'Yes, Chef!' and 'Top Chef' are made by the production company Magical Elves, but 'Top Chef,' now in its 22nd season, is showcasing a group of chefs who actually seem to care about each other. Yes, there are big personalities on the show, notably Massimo Piedimonte, who often generates eye rolls by the other chefs when his bravado goes overboard. But he is seen in quieter moments trying to tame his impulses and become a better person. And there is genuine emotion displayed when chef Tristen Epps gets word right before a big challenge that his father-in-law has died and his mother encourages him to continue competing. The entire show, from the production staffer who takes him off the set to his fellow competitors seem to support him. There is even camaraderie among the losing contestants who try to work their way back into the competition through the spin-off 'Last Chance Kitchen,' judged solo by Colicchio showing his mentoring skills. When Chicago's North Pond chef César Murillo is pitted against three-time 'Last Chance' winner Katianna Hong, co-owner of the recently closed Arts District restaurant Yangban, there is support and respect shown for both talented competitors by the eliminated chefs watching the proceedings, including chef Kat Turner of L.A.'s Highly Likely. 'Top Chef' used to have a lot more hotheads. 'I'm not your bitch, bitch,' was a catchphrase in the show's early years when one chef pushed another too far. But the new season, which has just a few more episodes to go, is proving that you can cool down the temperature in the kitchen and still entertain. To celebrate the 100th anniversary of the motel — the first use of the word is credited to the 1925 opening of the Milestone Mo-Tel in San Luis Obispo — Food's writers and editors joined our colleagues in Features to put together Motel California, a story series that includes a guide to the state's '34 coolest, kitschiest, most fascinating motels' and our team's picks for the best roadside diners and restaurants. Also in the package: Christopher Reynolds' account of his 2,500-mile search for California's greatest motels, a roadside attractions guide and Marah Eakin's profile of Barkev Msrlyan, creator of the Merch Motel brand of retro souvenirs. Food's Stephanie Breijo spent time at the very pink San Luis Obispo landmark, the Madonna Inn, and says that the 'maze-like, kaleidoscopic lair of chroma and whimsy is home to some of the most iconic food on the Central Coast.' She came away with insider knowledge of the red oak grills at Alex Madonna's Gold Rush Steak House and of the Inn's famed pink Champagne cakes — made in the hundreds each week. But the pink cake recipe remains a secret. Breijo did, however, get the recipe for the Inn's Pink Cloud cocktail — topped with whipped cream and a cherry. Plus: Julie Wolfson guides us to some great coffee shops along the Santa Barbara coast. This week, the paper introduced a new feature, L.A. Timeless, which highlights stories from our archives. The first two stories this week come from former L.A. Times restaurant critic Ruth Reichl, who wrote about learning to shop for fish at L.A. supermarkets with Jon Rowley, the man Julia Child once called 'the fish missionary.' I got to go along on that reporting trip all those years ago and I'll never forget the lessons Rowley taught us. Her companion story on Rowley went into one of his obsessions: '[T]hat fish can be too fresh ... a fish coming out of rigor mortis five or six days after harvest (in ice, of course) can be far better eating than a fish less than one day out of the water.' Tickets are on sale for our second-annual Great Australian Bite. Last year, we were on the Malibu Pier. This year, chef Curtis Stone is hosting the event with Tourism Australia on his Four Stones Farm. He's partnering with chef Clare Falzon of the restaurant Staġuni in South Australia's Barossa. Read more about the event and how to get tickets here.
Newsweek
08-05-2025
- Entertainment
- Newsweek
Joe Rogan Clashes With Podcast Guest Over US School System
Based on facts, either observed and verified firsthand by the reporter, or reported and verified from knowledgeable sources. Newsweek AI is in beta. Translations may contain inaccuracies—please refer to the original content. Joe Rogan clashed with chef José Andrés on a recent episode of The Joe Rogan Experience over the school system in the United States. Newsweek reached out to Andrés' representative via email for comment. The Context Rogan, 57, hosts one of the most popular podcasts in the world. The Joe Rogan Experience was launched in 2009 and has over 2,300 episodes. The former Fear Factor host interviews a range of guests, including comedians, politicians, actors, authors, and more. In recent years, it has frequently topped the Spotify charts. Andrés is a Spanish chef and Emmy Award-winning television personality. He's the author of several New York Times best-selling books, including The World Central Kitchen Cookbook and Vegetables Unleashed. In 2012 and 2018, he was named to TIME magazine's "100 Most Influential People" lists. What To Know On Friday's episode of The Joe Rogan Experience, Rogan and Andrés disagreed while discussing the U.S. education system. "The thing is, school was designed to make good factory workers. That's what school was designed for. The American school system, at least, was designed by the Rockefellers, and what they're essentially doing is preparing people to be cogs in a wheel," Rogan said. "They're preparing people to just show up, and do what you're told, and live this life of quiet desperation and sit there and absorb whatever they tell you to because you're going to have to go and work and do something you don't want to do all day long and show up and do it again until your body stops working and you die." In response, Andrés said, "I don't know if I will 100 percent agree with that statement in the sense of it was created by design." Joe Rogan attends UFC 249 in Jacksonville, Florida, on May 9, 2020. Joe Rogan attends UFC 249 in Jacksonville, Florida, on May 9, 2020. Douglas P. DeFelice/Getty Images "Well the school system in America certainly was created by design," Rogan continued. "The idea of sitting people down, especially young kids, for eight hours a day is a ridiculous idea." "But the schools and education go way beyond America and go back in time," Andrés replied. "There is always an interest for writing and teaching and sharing knowledge, and obviously the very few lucky ones centuries and centuries ago, were the ones that were able to acquire that knowledge." Rogan responded, "Yes, but I think starting people off at 5 years old and sitting them in classes all day, that is relatively new in human history. This is what I'm talking about. Sitting people in classrooms all day as children. This is relatively new in human history. This is not something people did hundreds and hundreds of years ago, when you think about all of the great scholars of the past. Yes, they certainly learned in school. They didn't do it the way they're doing it today." Andrés noted that while he's "not an expert in that front," his daughters attended Montessori school, which he said was "great" for their development. Montessori education is a hands-on approach to schooling that emphasizes self-directed learning and encourages students learning at their own pace. "I thought it was giving my daughters just a great framework—to understand how to be themselves, how to grow, how to organize themselves, giving them the freedom to become the young women they are becoming," Andrés said. "I thought it was amazing because I saw little human beings that they were far away smarter, I think, than when I was at their same age." Andrés said that rather than being guided "like cows or like horses," it "was the contrary." "It was opening their world—not only 360 but almost three dimensionally. Giving them options for them to be their own owners of their destiny." "So yeah, I'm not an expert on education," the restaurateur said. "I see your point, but still I'm not going to lie to you, Joe." What Happens Next New episodes of The Joe Rogan Experience are released weekly on platforms like Spotify, YouTube and Apple Podcasts.
