"Born and raised in Puerto Rico, Chef Hernandez brings an impressive global résumé. His culinary journey spans the Virgin Islands, San Diego, Maine, Denver, Orlando, and most recently Salt Lake City, where he led the kitchen at Bambara, Kimpton Hotel Monaco. His Dallas roots run deep, with early experience at The Joule Hotel, The Tower Club of Dallas, and Omni Hotels."
"Coming from three generations of chefs, Hernandez's passion for food began at his great-grandmother's farm in Puerto Rico. This upbringing shaped his philosophy of seasonality, local ingredients, and community through food. Today, he champions creativity and collaboration, inspiring young cooks to innovate while honoring culinary traditions. "Dallas has always embraced creativity and bold flavors," says Hernandez. "At Elm & Good, I'll honor my Latin roots while celebrating Texas' bounty, crafting dishes that surprise and delight.""
Executive Chef JV Hernandez returns to Dallas to lead Elm & Good in Deep Ellum. Born and raised in Puerto Rico, he brings a global résumé including kitchens in the Virgin Islands, San Diego, Maine, Denver, Orlando, and Salt Lake City, where he led Bambara at Kimpton Hotel Monaco. His early Dallas experience includes The Joule, The Tower Club of Dallas, and Omni Hotels. Trained under Michelin-starred and James Beard Award-winning chefs, he emphasizes seasonality, local ingredients, and community while blending French technique with Latin roots. The everyday brunch menu features Country Fried Duck & Waffle and Eggs Benedict with Brisket.
Read at Food & Beverage Magazine
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