Embracing a New Chapter in Huntsville’s Culinary Landscape
As Huntsville continues to rise as a culinary hotspot, Purveyor, the Michelin-recommended flagship dining concept from ChurchStreet Family Hospitality, announced a significant leadership change that promises to elevate its dining experience even further. Chef Abner Hernandez has been appointed as Executive Chef, marking an exciting new phase for this acclaimed restaurant.
Introducing Chef Abner Hernandez
Chef Hernandez brings a wealth of experience to his new role, having recently played a vital part in launching culinary operations at The Trilogy Hotel, Autograph Collection in Huntsville. His previous positions in Birmingham’s top kitchens, including Bib Gourmand-rated OvenBird and the Michelin-recommended Hot and Hot Fish Club, underline his expertise and commitment to culinary excellence.
A Culinary Journey Rooted in Heritage
At the core of Chef Hernandez’s cooking philosophy is a blend of his Cuban heritage and French-American techniques, enriched by his early experiences in Southern barbecue. This multi-faceted background allows him to approach menu development at Purveyor with a unique perspective, emphasizing ingredient-driven, culturally expansive offerings.
What to Expect from Purveyor’s New Menu
Under Hernandez’s leadership, Purveyor aims to reimagine American cuisine while continuing its tradition of local sourcing and seasonal ingredients. His vision for the menu is already taking shape, with exciting new dishes that reflect his diverse culinary influences:
- Beet Cured Salmon Crudo: A vibrant dish featuring honey, rosemary fermented cara cara, sweet chili crisp, wasabi & yuzu tobiko.
- Strawberry Shortcake Tres-Leches: A nostalgic twist on a classic dessert, this dish promises to delight diners looking for a sweet finish.
- New York Strip with Smoked Harissa: This hearty offering layers flavors from gomen wat, ras el hanout, and salsa criolla for a truly unique experience.
Collaboration and Mentorship
Chef Hernandez will be joined by Sous Chef Ried Goram, recognized as the 2025 Best New Culinarian of the Year by the State of Alabama. Together, they will work under the mentorship of Executive Corporate Chef Luis Branez, whose guidance has been instrumental in securing Purveyor’s Michelin recognition. This collaborative approach reflects the depth of talent fostered within the ChurchStreet Family team.
A Vision for the Future of Southern Dining
Stephanie Kennedy-Mell, owner of ChurchStreet Family Hospitality, expressed her enthusiasm for Chef Hernandez’s appointment, stating, “His creativity, discipline, and perspective reflect the evolution of our culinary program and the momentum in Huntsville as we help shape the future of elevated dining in the South.”
As Huntsville garners recognition for its modern Southern dining, Purveyor stands at the forefront, ready to embrace its role as a leader in this evolving food scene.
Investing in Community and Craftsmanship
ChurchStreet Family Hospitality has consistently redefined dining experiences in Huntsville, blending craftsmanship with community impact. With a portfolio that includes Purveyor, Church Street Wine Shoppe, and Catacomb435 Speakeasy, the group has earned accolades such as Restaurateurs of the Year and Retailer of the Year.
Join Us for an Elevated Dining Experience
As Chef Hernandez officially steps into his role, Purveyor is set to unveil new menu offerings regularly, promising an elevated yet approachable contemporary-American dining experience. Located in the heart of downtown Huntsville, Purveyor is known for its refined menu, curated wine and bourbon programs, and warm, artful interiors.
For food and beverage professionals, this is an opportunity to observe how leadership transitions can impact a restaurant’s trajectory. Chef Hernandez’s focus on ingredient-driven dishes and cultural influences serves as a reminder of the importance of storytelling and heritage in culinary arts.
Engage with Us!
We invite you to share your thoughts on Chef Abner Hernandez’s vision for Purveyor. What dishes are you most excited to try? Join the conversation in the comments below!
For more insights into the culinary trends shaping the food and beverage industry, check out our articles on Culinary Trends for 2023 and Sustainable Sourcing Practices.
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Written by Michael Politz, Author of Guide to Restaurant Success: The Proven Process for Starting Any Restaurant Business From Scratch to Success (ISBN: 978-1-119-66896-1), Founder of Food & Beverage Magazine, the leading online magazine and resource in the industry. Designer of the Bluetooth logo and recognized in Entrepreneur Magazine’s “Top 40 Under 40” for founding American Wholesale Floral, Politz is also the Co-founder of the Proof Awards and the CPG Awards and a partner in numerous consumer brands across the food and beverage sector.
