Hotel Revival Appoints Alexis Hernandez as New Executive Chef
The award-winning Hotel Revival, a JDV by Hyatt hotel located in Baltimore, announced that Alexis Hernandez has joined the team as its new executive chef. With extensive experience working in fine dining and upscale restaurants in Peru, Chicago and Washington, D.C., Chef Hernandez brings a unique culinary perspective and blend of flavors to the hotel. His debut dinner menu is currently available at Topside and will be available as part of Baltimore Summer Restaurant Week.
"Chef Hernandez brings a wealth of culinary talent to our team. His extremely diverse experience working at restaurants from Peru to our nation's capitol will elevate the dining experience here at the hotel and further our mission to make the Revival a welcoming space for all," said Donte Johnson, general manager for Hotel Revival.
Drawing from an impressive career that encompasses professional culinary experience at several upscale restaurants in both Peru and the United States, Chef Hernandez will be responsible for managing the restaurant's food service operations, which includes the top floor restaurant Topside, in-room food service, banquets and private events. Chef has a natural ability to create enthusiastic, productive working environments and has a strong record for streamlining operations and improving service while preserving a high-quality level.
"I am thrilled to be joining the Hotel Revival team and to welcome back guests to Topside with new dining experiences," said Chef Hernandez. "Bringing my style and the flavors that I've worked with over the years to Baltimore is such an exciting opportunity. I look forward to making Topside a culinary destination."
Growing up in Peru, Chef Hernandez discovered his passion for cooking at an early age. Guided by the hand of his mother, he would frequent the open-air markets of Lima, where he learned to check the quality of fresh produce and meats through 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 class.
After working in the Peruvian upscale restaurant scene for years, Chef Hernandez joined the Embassy of Peru in Washington, D.C. as the Chef of the Peruvian Ambassador. Throughout his two years at the embassy, he served countless diplomats and dignitaries, and oversaw the featured menu of "Noche Peruana en el Capitolio," a feast promoting Peruvian cuisine among leading authorities at The United States Capitol. During this time, Chef Hernandez was selected as one of the eight "Best Chefs of Peru," leading cooking demonstrations and gala dinners at the 2007 Epcot International Food & Wine Festival in Disney World.
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