 | This article contains content that is written like an advertisement .(July 2014) |
Johnny Hernandez is a chef, entrepreneur, founder and president of Grupo La Gloria and True Flavors Inc.
| This article contains content that is written like an advertisement .(July 2014) |
Johnny Hernandez is a chef, entrepreneur, founder and president of Grupo La Gloria and True Flavors Inc.
Johnny Hernandez was born and raised in a community of first-generation Mexican-American families. He attended the Culinary Institute of America in New York.[ citation needed ] He began his career at a number of exclusive resort destinations, including the Mirage Hotel & Casino in Las Vegas, Nevada, and the Four Seasons Biltmore in Santa Barbara, California. Upon returning to San Antonio in 1994, he opened his first venture, True Flavors Catering.[ citation needed ]
Opened in May 2010, [1] La Gloria is situated on the grounds of the historic Pearl Brewery.
The Casa Hernán opened in 2012 in San Antonio. Designed to evoke the grandeur of historic haciendas of Mérida, Mexico, Casa Hernán plays host to private events and culinary events, such as the chef's Barbacoa brunch, and has been featured in Saveur, [2] Martha Stewart Magazine, and the Emmy-nominated program, Simply Ming. [3] [4]
The Fruteria-Botanero opened in late 2012, in San Antonio's historic Southtown neighborhood.[ citation needed ]
In March 2014, Hernandez opened his third dining concept, El Machito, located in the former Alamo Cement Company building in San Antonio's Quarry Market. El Machito specializes in mesquite grilled meats prepared in the style of the carne asadas of northern Mexico and the campestre style of Guadalajara. El Machito is permanently closed. 2014 also saw the opening of Hernandez's molino, Tortilleria La Gloria which utilizes traditional, old world methods to produce freshly made corn products for each of his establishments, as well as other San Antonio area restaurants.[ citation needed ]
In November 2017, Hernandez opened his fourth dining concept, Burgerteca.
Adding to his family of dining and entertaining establishments, Hernandez opened his fifth dining concept, Villa Rica in February, 2018 in partnership with the Guzman family of Veracruz Mexico.
Coyoacán is a borough in Mexico City. The former village is now the borough's "historic center". The name comes from Nahuatl and most likely means "place of coyotes", when the Aztecs named a pre-Hispanic village on the southern shore of Lake Texcoco dominated by the Tepanec people. Against Aztec domination, these people welcomed Hernán Cortés and the Spanish, who used the area as a headquarters during the Spanish conquest of the Aztec Empire and made it the first capital of New Spain between 1521 and 1523.
Rafael Hernández Marín was a Puerto Rican songwriter, author of hundreds of popular songs in the Latin American repertoire. He specialized in Cuban styles such as the canción, bolero and guaracha. Among his most famous compositions are "Lamento Borincano", "Capullito de alhelí", "Campanitas de cristal", "Cachita", "Silencio", "El cumbanchero", "Ausencia" and "Perfume de gardenias".
Ming Hao Tsai is an American chef, restaurateur, and television personality. Tsai's restaurants have focused on east–west fusion cuisine, and have included major stakes in Blue Ginger in Wellesley, Massachusetts from 1998 to 2017, and Blue Dragon in the Fort Point Channel area of Boston.
Rick Bayless is an American chef and restaurateur who specializes in traditional Mexican cuisine with modern interpretations. He is widely known for his PBS series Mexico: One Plate at a Time. Among his various accolades are a Michelin star, the title of Top Chef Masters, and seven James Beard Awards.
The Valle de Guadalupe is an area of Ensenada Municipality, Baja California, Mexico that is an increasingly popular tourist destination for wine and Baja Med cuisine. It is located 20 kilometres (12 mi) north of the City of Ensenada and 113 kilometres (70 mi) southeast of the border crossing from San Diego to Tijuana. It includes communities such as Ejido El Porvenir, Francisco Zarco, San Antonio de las Minas and Colonia Articulo 115, and combined had 5,859 inhabitants according to the 2010 census.
Laurent Manrique is a French restaurateur and Michelin-starred chef. He currently owns establishments in San Francisco. He was the Corporate Executive Chef of Aqua, an upscale seafood restaurant in San Francisco, where he earned two Michelin stars in 2006, the first time Michelin came to the San Francisco Bay Area, and again in 2007 and 2008. Upon his departure in 2009, the restaurant lost its Michelin status, later closed in 2010. Since 2005, Manrique has owned Café de la Presse.
Stars was a landmark restaurant in San Francisco, California, from 1984 through 1999. Along with Spago, Michael's and Chez Panisse, it is considered one of the birthplaces of California cuisine, New American cuisine and the institution of the celebrity chef.
Aarón Sánchez is a Mexican-American celebrity chef, restaurateur, television personality, cookbook author and philanthropist. He is the executive chef and part-owner of the Mexican restaurant Johnny Sánchez in New Orleans.
Carlos Alberto Dumas better known as Gato Dumas was an Argentine chef and restaurateur. He is considered by many the greatest chef in Argentina. He is also the founder of the largest culinary school in Latin America, the Gato Dumas Institute, with branches in Argentina, Uruguay (Montevideo) and Colombia.
Zarela Martínez is a New York City-based restaurateur and cookbook author. She learned cooking from her mother Aida Gabilondo, also a cookbook author. Martínez serves on the board of directors for the Mexican Cultural Institute of New York.
Joe Barza is a Lebanese chef, television personality, and culinary consultant. Barza is known for co-hosting the Middle Eastern version of the TV program Top Chef.
The cuisine of Chiapas is a style of cooking centered on the Mexican state of the same name. Like the cuisine of rest of the country, it is based on corn with a mix of indigenous and European influences. It distinguishes itself by retaining most of its indigenous heritage, including the use of the chipilín herb in tamales and soups, used nowhere else in Mexico. However, while it does use some chili peppers, including the very hot simojovel, it does not use it as much as other Mexican regional cuisines, preferring slightly sweet seasoning to its main dishes. Large regions of the state are suitable for grazing and the cuisine reflects this with meat, especially beef and the production of cheese. The most important dish is the tamal, with many varieties created through the state as well as dishes such as chanfaina, similar to menudo and sopa de pan. Although it has been promoted by the state of Chiapas for tourism purposes as well as some chefs, it is not as well known as other Mexican cuisine, such as that of neighboring Oaxaca.
El Bajío is a group of eighteen restaurants in Mexico City which are run by Carmen Ramírez Degollado, noted for their colorful decoration and traditional cuisine from central Mexico which has received awards and praise from notable food experts. The restaurant business began in 1972 when Carmen's husband Raúl Ramírez Degollado bought a restaurant selling carnitas in the northwestern borough of Azcapotzalco. Four years later, Raúl died and Carmen took over the business, expanding the menu and adding waiters. The restaurant was so successful that she was able to send her five children to private university. In 2006, El Bajío opened a second location in the center of the city and since then has grown to eighteen locations which serve about 120,000 diners a month. Carmen has become a notable chef in her own right, giving classes and demonstrations in Mexico and abroad as well as writing about 20 books.
Food trends refer to the changes and shifts in consumer preferences, behaviors, and consumption patterns related to food and beverages. These trends can encompass a wide range of factors, including ingredients, flavors, cooking techniques, dining habits, and nutritional considerations. Some such trends prove to be long-lasting. Food trends are often discussed in magazines devoted to cuisine, and around the internet.
Javier Plascencia is a chef from Tijuana, Baja California, Mexico, considered the most famous chef of the city and of all chefs, the one whose cuisine most helped define a new cuisine, Baja Med.
The Basque Culinary Center, based in San Sebastián, in the Basque region of Spain, is a culinary foundation created in 2009 by Mondragon University and a group of prominent Basque chefs as a training, research and innovation project, aimed at developing the culinary sector, with the idea of relating cooking with management, science and other disciplines.
Brooks is a 1,308-acre (529 ha) mixed-use community in the southeast portion of the city of San Antonio, Texas, United States. Brooks was created in 2001 by the United States Congress, the State of Texas and the City of San Antonio to redevelop the former Brooks Air Force Base. Brooks is intended to be a catalyst for economic development, a dynamic mixed-use community and a model for responsible urban planning and development.
Charles Webb is an American celebrity chef, entrepreneur and creator of a travel and food docuseries #ChefOnTour with Charles Webb.
Floyd Cardoz was an Indian American chef. He was born in Mumbai. He owned the New York City eatery Paowalla and was executive chef at Tabla, as well as victor on Top Chef Masters Season 3 in 2011. His New York restaurants were known for food melding Indian flavours and spices with western cuisine.