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Angela Hernandez<br />
Top Knot<br />
Growing up in Austin, Angela Hernandez<br />
originally wanted to work in the music<br />
in<strong>du</strong>stry. On a whim, and inspired by her<br />
sister who was pursuing a profession in the<br />
culinary world, Hernandez instead enrolled<br />
in the Texas Culinary Academy in 2001.<br />
In retrospect her “whim” makes sense. With a Korean mother and<br />
Mexican father it was not uncommon for frijoles and kimchi to share<br />
space at the dinner table, thus laying the groundwork for a love of<br />
the blend of cultural influences in food.<br />
After gra<strong>du</strong>ating, Hernandez moved to New York City and worked<br />
under acclaimed Chef Gordon Ramsey at the London Hotel, where<br />
she sharpened her classic French culinary skills. From there she<br />
moved to celebrated eateries Allen & Delancey and Corton under<br />
Chef Paul Liebrandt before moving to Los Angeles to work at The<br />
Bazaar by Jose Andres.<br />
As a longtime fan of Uchi and desiring to return to Texas, Hernandez<br />
joined the Uchiko team in 2014. It is <strong>with</strong> great excitement that<br />
Hernandez leads the Top Knot team as chef de cuisine. Hernandez<br />
is thrilled to intro<strong>du</strong>ce the playful Top Knot menu and her take on<br />
Asian fare that perfectly complements the restaurants inspired<br />
cocktail menu.<br />
In Dallas, 29.42% of a<strong>du</strong>lts<br />
aged 18 and older have ever been told<br />
by a doctor that they have high blood<br />
pressure or hypertension.<br />
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