Chef Jeramie Robison & Angela Hernandez

Chef Jeramie Robison

Uchi

 More details to come soon...

http://uchidallas.com/index.php

Angela Hernandez, Chef de Cuisine Top Knot

Growing up in Austin, Angela Hernandez originally wanted to work in the music industry.  On a whim, and inspired by her sister who was pursuing a profession in the culinary world, Hernandez instead enrolled in the Texas Culinary Academy in 2001.  In retrospect her “whim” makes sense. With a Korean mother and Mexican father it was not uncommon for frijoles and kimchi to share space at the dinner table, thus laying the groundwork for a love of the blend of cultural influences in food.

After graduating, Hernandez moved to New York City and worked under acclaimed Chef Gordon Ramsey at the London Hotel, where she sharpened her classic French culinary skills.  From there she moved to celebrated eateries Allen & Delancey and Corton under Chef Paul Liebrandt before moving to Los Angeles to work at The Bazaar by Jose Andres.

As a longtime fan of Uchi and desiring to return to Texas, Hernandez joined the Uchiko team in 2014.   It is with great excitement that Hernandez leads the Top Knot team as Chef de Cuisine.  Hernandez is thrilled to introduce the playful Top Knot menu and her take on XX fare that perfectly complements the restaurants inspired cocktail menu.

 http://topknotdallas.com/