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Chef Johnny Hernandez (born November 13, 1968) is a Latino chef and graduate from the Culinary Institute of America-Hyde Park in New York.〔(【引用サイトリンク】url=http://www.foodislife.org/news-and-events/johnny-hernandez-89-executive-chefowner/ )〕 He founded True Flavors Culinary Concepts, San Antonio's premier catering company, in 1994.〔(【引用サイトリンク】url=http://www.trueflavors.com/about.php )〕 He is also the founder of (La Gloria ),〔(【引用サイトリンク】url=http://www.mysanantonio.com/life/food/article/Chef-Johnny-Hernandez-s-glory-days-791717.php )〕 (The Fruteria-Botanero ) and (El Machito ). He appeared on Top Chef Season 9〔(【引用サイトリンク】url=http://www.bravotv.com/top-chef )〕 as the guest judge for Episode 3: Quinceañera.〔(【引用サイトリンク】url=http://www.bravotv.com/top-chef/season-9/episode-3-quinceanera )〕 as well as Season 10 of Simply Ming,〔http://www.ming.com/simply-ming/episodes/season-10/episode-1021-on-the-road-in-san-antonio.htm〕 and Season 3 of Man Fire Food.〔http://www.cookingchanneltv.com/shows/man-fire-food/300/fiery-mexican-feast.html〕 == Life and career == Chef Johnny Hernandez’s passion for food began at the early age of five in his father’s restaurant and in his Westside San Antonio neighborhood. Encouraged by his father to become a chef, Chef Johnny attended the prestigious Culinary Institute of America in New York. His early career took him to some of the most exclusive resorts in the country, including the Mirage Hotel & Casino in Las Vegas, Nevada, and the Four Seasons Biltmore in Santa Barbara, California. It was his entrepreneurial spirit and love for his cultura that led Chef Johnny to return to San Antonio. In 1994, he opened True Flavors Catering and quickly built a reputation as a rising star in the culinary scene. Since its inception, True Flavors has notably grown to be one of San Antonio’s most regarded caterers, receiving the 2006 Operator of the Year award and being a two-time recipient of the National Association of Catering Executives’ Caterer of the Year. As success continued, Chef Johnny expanded his endeavors, starting the popular seasonal MesAlegre Chef’s Table〔(【引用サイトリンク】url=http://www.dailycandy.com/dallas/article/42134/Road-Trip-to-San-Antonio )〕 at the Pearl Farmers Market—a hot-ticket among food and sustainability enthusiasts alike.〔(【引用サイトリンク】url=http://www.edibleaustin.com/content/editorial-content-editorial-93/fall-2009/461?task=view )〕 Throughout his career, Chef Johnny has been inspired by Mexico and the cultural nuances of each region’s art, agricultural, and most importantly, street food. The food and traditions he has embraced have shaped his vision to create authentic and accessible interior Mexican street food for American diners.〔(【引用サイトリンク】url=http://www.lagloria.com )〕 His latest venture, La Gloria, situated on the grounds of the Historic Pearl Brewery, is that vision realized. Recently named Best New Restaurant by Express-News readers, La Gloria has been recognized many times over for its unique concept and unparalleled dishes by local and national media,〔(【引用サイトリンク】url=http://www.dallasnews.com/travel/texas/20110117-critics-applaud-10-top-new-restaurants-in-texas.ece )〕 including San Antonio Magazine, Siempre Hombre, Texas Monthly, Travel and Leisure, and Bon Appetit.〔(【引用サイトリンク】url=http://www.bonappetit.com/recipes/2011/08/ceviche-verde )〕 For Chef Johnny, mentoring young Hispanic aspiring chefs and giving back through extensive involvement in numerous community, non-profit, and professional organizations ranks among his most rewarding experiences. Chef Johnny created the Paella Challenge, an annual fundraising event that raised over $55,000 for scholarships this year.〔(【引用サイトリンク】url=http://www.paellachallenge.com/index.php?option=com_content&view=article&id=75 )〕 In addition, Chef Johnny was selected as the national spokesman for McCormick Spices, recently touring the country with the spice brand on their Asando Sabroso campaign.〔(【引用サイトリンク】url=http://www.hispanictips.com/2011/05/05/mccormick%C2%AE-takes-passion-for-grilling-on-the-road-with-asando-sabroso-tour-a-celebration/ )〕 Chef Johnny has received a number of recognitions for his culinary accomplishments, including the title of “Celebrated Chef” and has worked as spokesperson for the National Pork Board. Most recently, he has been named one of the Top 5 Latino Chefs〔(【引用サイトリンク】url=http://siempremujer.com/cocina/5-top-chefs-latinos-%C2%A1y-los-mas-sexy/5264/ )〕 in the country. Appointed by the Mayor to serve as a commissioner for the San Antonio Convention and Visitors Bureau and by the president of the Culinary Institute of America to serve as an alum on their advisory council,〔(【引用サイトリンク】url=http://blog.mysanantonio.com/food/2009/09/keeping-up-with-johnny-hernandez/ )〕 Chef Johnny strives to nurture young “culinarians” through mentorship and serving as a leader in his industry, as well as a positive role model in his community. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Johnny Hernandez」の詳細全文を読む スポンサード リンク
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