Executive Chef Josh Hernandez

Executive Chef

Serenity Restaurant and Lounge

With eight years of experience under his belt, Executive Chef Josh Hernandez brings a plethora of different flavors and unique dishes to the relatively new Serenity Bar and Lounge. Prior to becoming Executive Chef, Hernandez and the general manager of Serenity, Adam Quick, worked together within the culinary world before the opportunity arose again. When Hernandez heard that his close friend was managing the hottest American-Asian Fusion restaurant in the Marina District, he swiftly made it a point to join alongside Quick in California’s finest city, and Chef Hernandez’s hometown.

Knowing Hernandez’s culinary philosophy, Quick offered him a deal he could not refuse–the Executive Chef position and the flexibility to create his own menu at Serenity. Chef Hernandez seized the opportunity and is now happy to be again working again in San Diego. He worked hard to create an appetizing menu that encompasses a vast arrangement of delicious entrees, crafting notable dishes he personally enjoys. His favorites are the Filet Mignon with Potato Basil Gratin, Glazed Shallots, Haricot Verts, and Sichuan Peppercorn Sauce and the Black Striped Bass with Baby Bok Choy and Shimeji Mushrooms in a Saffron Lime Fennel Broth.

Chef Hernandez is a man very oriented around his family, and has been since he was a child. With a new baby in the picture, it is easy to see where his inspiration comes from. He is very happy with where he currently is in his career, and Serenity has played a huge role in that.

As a young boy, he spent a tremendous amount of time in the kitchen, learning from his grandmother. He often reminisces about watching cooking shows at a young age, including programs such as “Great Chefs of America.” Although he jokes about how horribly his first attempts at cooking failed, the challenges he faced in the kitchen seemed only to fuel the fire. He practiced often and became even more comfortable in the kitchen before following his dream by attending the California Culinary Academy in San Francisco.

Chef Hernandez has lived in many different cities around the world, including spending a few years in Sao Paulo, Brazil. He also lived in San Francisco during his days at the California Culinary Academy, where he refine his culinary knowledge and learned to appreciate the sunny San Diego weather. Then finally after living in different regions throughout the world, he returned home to San Diego. And throughout his travels, he picked up many life lessons that are not limited simply to the kitchen. His global experiences have shaped a philosophy of revering tradition while still striving to be original. In addition, if Chef Hernandez could give any advice to aspiring chefs, he would recommend them to travel the world, pick the brains of the chefs met along the way, and respect the teachings and traditions. However, one should always try to put their own twist on a dish in order to truly make it their own. With a menu at Serenity that was completely created by him, it’s clear that Chef Hernandez practices what he preaches.