Restaurante y salón de la UVA

With Cuban roots, the chef was inspired early on by watching his grandmother and mother create culture-rich dishes. His passion for cooking soon evolved from a cherished family tradition into a lifelong profession. Hernandez began his culinary journey by studying with the American Culinary Federation to earn his executive chef certification. He then graduated from the Florida Educational Institute’s culinary program. He went on to hone his craft in positions with several major hospitality brands, including Meliá, Sofitel, Hilton and Marriott Tribute Portfolio. “As Director of Culinary and Executive Chef at Novotel Miami Brickell, I manage the day-to-day operations of our kitchens, ensuring every dish reflects the standards and personality of our brand,” Hernandez says. “I work closely with my team to balance creativity with precision, bringing fresh ideas to life on every plate.” Specializing in French techniques combined with local ingredients, Mediterranean influences and, of course, Latin flair, Hernandez centers his culinary philosophy around creativity and approachability. “I am insatiably curious about the science behind my art, constantly challenging myself and those around me,” he says. “My goal is to publish a recipe book featuring different fusions with local ingredients to make cooking easy and fun.”