Chef Johnny Hernandez ’89, You Can Come Home Again
CIA Alumni Bio
Chef Johnny Hernandez is living proof that you can come home again. He grew up in San Antonio, where his father, a Mexican migrant worker with a second grade education, owned Johnny’s Cafeteria and Catering. An entrepreneur even as a child, Johnny would take breakfast tacos from his dad’s restaurant and sell or barter them at school. Recognizing Johnny’s spirit and drive, his father urged him to get the best culinary education he could and become a chef. His first stop was the CIA in Hyde Park, NY—where he entered the associate degree program in culinary arts. He took that degree back home with him to San Antonio, and has never looked back!
After graduation, Johnny worked at the Mirage in Las Vegas, NV, and the Four Seasons, a boutique property in Santa Barbara, CA. Returning to Texas, he worked as corporate chef at the Old San Francisco Steak House. He was only 25 years old, but had a management position that involved travel all over Texas. In 1994, Johnny started his own business with the opening of True Flavors, a successful catering and special events company in San Antonio.
A Stable of Restaurants
Today, Johnny has an empire of nine restaurants, an event venue, and a contract at the San Antonio convention center. In 2010, he opened La Gloria, which highlights Mexican street food at the Pearl Brewery complex. “The site selection for La Gloria was a strategic and well-thought-out process,” Johnny says. “We considered other locations but I was convinced that positioning La Gloria next to The Culinary Institute of America at San Antonio would be a once-in-a-lifetime opportunity. Knowing the reputation the CIA has built in the culinary world, as well as its relationship with a developer that is devoted to culinary excellence, I felt the possibilities of success were limitless.” Johnny has opened three additional La Gloria restaurants: at San Antonio Airport International Airport’s Terminal A, in the Dominion neighborhood on the northwest side of San Antonio, and at the Forum Food Court at Caesars Palace Hotel and Casino in Las Vegas, NV.
In 2012, Johnny opened The Fruteria-Botanero, which literally means “green grocer,” at the Steel House Lofts in the Southtown section of San Antonio. The casual space inspired by Mexico’s fruit stalls serves fresh fruit cups, smoothies, tortas, and tostadas during the day, and tapas and cocktails at night. The Fruteria has two outposts, one at George Bush Intercontinental Airport in Houston and another at The Gardens of the Gods at Caesars Palace Hotel and Casino. During pool season, a Fruteria cabana is open to serve Caesar’s eight massive resort-style pools.
Casa Hernán, opened in 2012 and exclusively catered by True Flavors, is an airy, welcoming facility with full event planning and coordination that embodies Johnny’s commitment to honoring and celebrating the graceful elegance of Mexico.
Fresh and Flavorful Food
It’s Johnny’s trademark fresh and flavorful food that is the foundation of his brand. “Street foods provide a strong central theme for people to connect to,” Johnny says. “I brought my favorite tastes from my travels through Mexico to San Antonio. The foods are authentic, accessible, and easy to understand.”
As an active alumnus, Johnny has been a guest presenter at the CIA’s Latin Flavors American Kitchens, the Worlds of Flavor® Conference, and a commencement speaker at a Hyde Park and San Antonio graduation ceremonies. His annual Paella Challenge, held at the CIA, San Antonio, funds culinary school scholarships to the CIA. “It’s my goal with the Paella Challenge to help nurture San Antonio’s future culinary leaders, and it’s important to me to give back to the community that’s always been so supportive of my businesses,” says Johnny.
Do What You Love
Johnny’s bachelor’s degree from the CIA has given him a strong foundation upon which to build his growing business. “The advice I would give to aspiring chefs is to invest in your education; it will pay dividends many times over,” he explains. “Don’t ever consider this career unless you absolutely can’t imagine doing anything else. If it seems like hard work, it is…the hours are long, but the joy that comes from doing what you love most is immeasurable.” When asked about the future of Latin cuisine Johnny explained, “The evolution of Latin cuisines is in its infancy. I feel it’s a specialization that will evolve in the next 10–15 years and will create career opportunities for those who have mastered the nuances of this relatively undiscovered cuisine.”
Chef Johnny Hernandez majored in culinary arts management at The Culinary Institute of America in Hyde Park, NY. He is the executive chef and owner of La Gloria, The Freteria, Bugerteca, Villa Rica, Casa Hernán, and True Flavors in San Antonio, TX.