Hotel Emma at Pearl, the illustrious property nestled in the heart of San Antonio, announces the appointment of Jorge Luis Hernández as Executive Chef, overseeing all of the hotel’s renowned culinary destinations: Supper (American Eatery), Sternewirth bar and clubroom, Larder (fine groceries and provisions), curated banquets, as well as in-room and poolside dining.
In alignment with San Antonio’s title as the UNESCO City of Gastronomy, Hernández will further elevate Hotel Emma’s exceptional epicurean program by launching a dynamic new menu at Supper. Hernandez will draw inspiration from his 15+ years of esteemed experience and extensive Michelin training working within the renowned THINKFOODGROUP by culinary giant Chef José Andrés.
“As a San Antonio native, it brings me tremendous joy to return to my roots by joining the vanguard team at Hotel Emma. Throughout my career, I have eagerly witnessed the impressive growth and evolution of San Antonio’s culinary scene. I am honored to embark on this next chapter of my life, make my mark on the city and be a part of the timeless Hotel Emma story,” says Hotel Emma Executive Chef, Jorge Luis Hernández, of his new role.
Through the influence of his Mexican and Greek heritage and the masterful teachings of his culinary mentors, Hernández leads a new epicurean revolution at Hotel Emma and delivers a multicultural dining experience harmoniously fused with his Texan roots. Hernandez’s deep understanding of San Antonio allows him to gastronomically illustrate the property’s rich history – a history that is at the center of Pearl’s culinary community and development. An artful nod to the spirit of San Antonio, the new menu at Supper flawlessly blends local, seasonal ingredients with distinct products to offer unique, sensorial experiences that will leave a lasting impression on guests.
Culinary prowess and Michelin technique unify beautifully for an ideal Supper menu. Notable highlights include: Broiled Oysters in the style of a Hangtown Fry, Chorizo and Clams that acts as a textural and cultural adaptation of New England Clam Chowder, and Spanish-style Huevo Frito with rajas de poblano which brings together Spanish and Mexican flavors.
Previously Head Chef at Michelin 2-star minibar by José Andrés, Hernández specializes in both traditional and avant-garde cuisine, culinary R&D, and using cooking to tell stories and create experiences. Most recently, Hernández served as Culinary Director for The Mighty Union overseeing operations and culinary programming for the Carpenter Hotel ATX and the Suttle Lodge & Boathouse OR.
Hernández carries forth the torch from the acclaimed John Brand, who previously served as Hotel Emma’s Executive Chef and is now the Director of Culinary Endeavors. Brand continues his split-time partnership with Pearl as he has for the last several years and oversees the development and growth of the district as well as Hotel Emma’s culinary offerings throughout the US by leading the charge in national brand partnerships, collaborations, pop-ups, and more.
Celebrating Texan heritage, native ingredients, farming, and environment, Hernández’s craft will further elevate Hotel Emma’s epicurean program to new heights. Under his culinary direction, Hotel Emma will continue to position itself as the premier culinary destination in and outside of Texas.
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