Executive Chef of Danville’s Forbes Mill, J. B. Hernandez has been living in sunny California for almost 23 years and has been delighting guests with his culinary expertise for just as long. He was sous chef at the Basil Leaf café where he made traditional and seasonal Italian dishes for 10 years. From there it was 4 years of Fun in French at the Left Bank Brasserie where he became Chef de Cuisine. He has been at Forbes Mill for 8 years as Sous Chef and now Executive chef where brings his passion for steaks (especially dry aged, his favorite) and combined knowledge and flair for Italian and French foods to inspired seasonal dishes, daily specials, and special events such as private parties, celebrations, and wine dinners.
Chef Hernandez is proud to count James Beard awarded chef Roland Passot and our own Forbes Mill Los Gatos Chef Brian Weselby as his teachers and mentors. He states the most valuable lesson imparted from both outstanding chefs is that if you can do it, no matter what, create for the guest what they want and make it happen. The guest is number one. He still follows this principal today as he uses what he has learned from these chefs and his own knowledge gained throughout his culinary career to bring mouthwatering steaks and the freshest seafood all with his inspired flair to your table.
When he is not busy creating culinary wonders and further studying his craft, you can find him out with his beautiful wife and his two children checking out other local restaurants for family fun and maybe a few new ideas before hitting the movies together.