Chef Julio Hernandez At The Edible Kitchen at The Nashville Farmers Market

Photography By Jill Melton | September 14, 2016
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Chef Julio Hernandez of Foxland Southern Grill

Chef Hernandez was born in New York City. Throughout his life he had the opportunity to live in Mexico, Argentina & Colombia. During this time he learned the technique and art of different cultural cuisines. He began working in professional kitchens at the age of fifteen. Some of the restaurants were located in Hell’s Kitchen on restaurant row, 5th avenue New York City. He also worked in the meatpacking district downtown Manhattan, eventually making his way to Nashville where he is now the executive Chef at Foxland Southern Grill.

Hernandez and his team at Foxland Southern Grill participated in this year's Flavors of Nashville fundraising competition for the American Liver Society, in which they competed against 18 of Nashville’s best dining establishments. Hernandez took first place award for "Best Menu," which included dishes showcased at the restaurant.

Though the restaurant offers beef and poultry dishes, seafood is probably the main attraction. Hernandez promises top-quality seafood, and flown in three times a week, it's as fresh as it can be.

Chef Hernandez has two beautiful children. His passions include teaching them the importance of using fresh, locally grown ingredients. He will be making Chicken Tinga in Piperade Stew to celebrate the Pepper Festival at the Nashville Farmers' Market. 




Article from Edible Nashville at
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