My passion for food began when I was five years old in my father’s restaurant and at home in San Antonio's westside neighborhood. Encouraged by my father I left home to attend the Culinary Institute of America in New York and became a chef. Early on, my career took me to some of the most exclusive resorts in the country, including the Mirage Hotel & Casino in Las Vegas, Nevada, and the Four Seasons Biltmore in Santa Barbara, California.
But it was my yearning for home, the love for my culture and my entrepreneurial spirit that led me back to San Antonio. In 1994, I opened True Flavors Catering and quickly built a solid reputation. Since its inception, True Flavors has notably grown to be one of San Antonio’s most regarded caterers, receiving the 2006 Operator of the Year award and being a two-time recipient of the National Association of Catering Executives’ Caterer of the Year. As success continued, I expanded my endeavors, starting the popular seasonal MesAlegre Chef’s Table at the Pearl Farmers Market--a hot-ticket among food and sustainability enthusiasts alike.
Throughout the years, I have been inspired by Mexico and the cultural nuances of each region’s art, agricultural, and most importantly, street food. The food and traditions have inspired me to create authentic and accessible interior Mexican street food for American diners. La Gloria, situated on the grounds of the Historic Pearl Brewery, is that vision realized. Recently named Best New Restaurant by Express-News readers, La Gloria has been recognized many times over for its unique concept and unparalleled dishes by local and national media, including San Antonio Magazine, Siempre Hombre, Texas Monthly, and Travel & Leisure.
We have many new exciting things happening today. Los Portales, a culinary destination in the north side of San Antonio is underway, where another la Gloria location will open including a bakery and a torta and ceviche bar. And Fruteria la Gloria, a downtown eatery complete with fruit-infused tequilas, and a new approach to the traditional fruit stands of Mexico.
My love for mis raices, mi cultura, Mi Mexico, will continue to shape the flavors and foods I create.
Buen Provecho,
Chef Johnny Hernandez