Michael Hernandez Executive Chef
Chicago South Side native Michael Hernandez found his passion for cooking by learning to cook for himself, coming from a single parent working home. Hernandez continued to hone his skills during an 8-year stint in the Navy as a chef. Hernandez received his formal culinary training from Le Cordon Bleu College of Culinary Arts in Chicago, formerly known as The Cooking and Hospitality Institute of Chicago. In 2013, Hernandez wanted to pursue opening his own restaurant and worked his way up in various kitchens, including Vio Café, which he quickly acquired and renamed in 2015.
Hernandez owned Diez Y Ocho, a burger joint in Pilsen where he was known for his gourmet burgers that were infused with Mexican ingredients like chorizo, guacamole, carnitas, and chilaquiles. His food was featured in “Chicago’s Best” and was a tribute to the Pilsen neighborhood.
As Executive Chef at Azul, Chef Michael is excited to step out of his comfort zone and expand his portfolio with the Latin inspired cuisine that fills the kitchen at Azul.