Chef Hernandez has had an impressive career spanning professional culinary experience in several fine dining restaurants in Peru and the United States and will be responsible for running the restaurant’s food service operations, which include Topside on the top floor and food service on the Rooms and banquets include and private functions. Chef has a natural ability to create enthusiastic, productive work environments and has a strong track record of streamlining operations and improving service while maintaining high levels of quality.
Growing up in Peru, Chef Hernandez discovered his passion for cooking at an early age. Guided by his mother’s hand, he visited the Lima open-air markets, where he learned to check the quality of fresh produce and meat by smell, touch and taste. Eager to learn beyond his mother’s teachings, Chef Hernandez began his formal training at Le Cordon Bleu, Peru, as the youngest student in the institution’s founding culinary arts class. After years serving in the Peruvian fine dining scene, Chef Hernandez joined the Embassy of Peru in Washington, DC as the head chef of the Peruvian Ambassador. During his two years at the embassy, he has served countless diplomats and dignitaries and oversaw the menu at “Noche Peruana en el Capitolio”, a festival promoting Peruvian cuisine among senior authorities in the United States Capitol. During that time, Chef Hernandez was named one of the eight “Best Chefs in Peru”, leading cooking demonstrations and gala dinner at the 2007 Epcot International Food & Wine Festival at Disney World.
Chef Hernandez has worked in several DC restaurants, including Stephen Starr’s award-winning French restaurant, Le Diplomate; Zengo, where he served a mix of Latin American styles with James Beard’s finalist, Chef Richard Sandoval; and Romeo & Juliet at Capitol Hill, where he rekindled his passion for Mediterranean cuisine as a chef before moving to Chicago as chef de cuisine at Boleo, a rooftop restaurant with South American flavors at the Kimpton Gray Hotel. Chef Hernandez, missing Washington, returned to the area and served as Executive Sous Chef at Kimpton Hotel Monaco Washington, DC’s Dirty Habit until 2020.
Chef Hernandez is now bringing his many years of experience to the Hotel Revival, where he is presenting a menu with taste-oriented seafood in the Topside rooftop restaurant. Appetizers included Crab Causa Rolls, with aji amarillo whipped potato, panca mayo crab mousse and avocado puree; Octopus, served with baby potatoes, citrus coriander and crispy chorizo; and Crudo, a catch of the day, marinated in citrus aji amarillo and served with glazed sweet potato and salmon roe.
Main courses included Chilean sea bass, prepared with panca miso glaze and served with a shrimp rice cake and baby spinach; Branzino served with pomme rösti and paprika coulis, mushroom cabbage and white asparagus; Crab noodles, Squid noodles with a Gouda cheese sauce and garnished with crispy prosciutto. Chef Hernandez also offers “Country” Food on the evening menu included Braised oxtail, served with plantain gnocchi, yellow tomato ragout and garnished with pickled daikon; Roasted chicken served with butternut squash, mushrooms, Brussels sprouts and chicken gravy; and the popular Topside burger garnished with white aged cheddar and caramelized onion puree and served with french fries or a side salad.