Francisco Hernandez, Executive Chef at The Mandarin Oriental Hyde Park, London, is originally from Santiago, Chile, where he completed his early education, English school and culinary studies. Following on from his first work experiences in Santiago Marriott Hotel and other hospitality environments in Chile, he moved to Sweden, in order to work at the Sheraton Stockholm. After 2 years he moved to London, where he has worked in many of the top five star hotels and specialising in modern British-European cuisine. Including The Langham Hotel, The Wyndham Grand Chelsea Harbour and The Connaught Hotel with Helen Darroze.
In 2012 Francisco spent two years in Italy, where he was asked to open and consult on a small family restaurant venture just outside of Rome. Here, he was able to learn and perfect both the local cuisine and language, and also be at the forefront of a brand-new opening of his own creation. Francisco decided to return to London, following the recession in Italy and from then he worked his way up at The Savoy Hotel to the position of Executive Sous Chef.
In 2018 Francisco was appointed, Executive Chef at PGA Catalunya Resort, Spain, Part of the Leading Hotels of the world and one of the most prestigious golf resorts in Europe. During this year Francisco was responsible for the five-star Hotel Camiral LHW, boutique Hotel La Vida, On-site villa resident private dining, The Clubhouse restaurant, In Room Dining and Lounge bar. Including rebuilding and creating new concepts for the whole banqueting operation. His kitchen team brigade consisted of 45 chefs . Francisco made a big change into all venue menus, concentrating on fresh, local simple food, with influence from the area and resort.
In 2019 Francisco returned to his native Chile for a year, where he launched with his family, a Gastro Emporium and designed his own production kitchen within his family food operation. He also consulted in the design and creation of a new restaurant in Santiago.
In 2020 Francisco was given the opportunity to move back to his favourite city, London, and take the role of Executive Chef at the world-famous Mandarin Oriental Hyde Park. Currently overseeing a team of 45 chefs and in charge of, Banqueting and outside catering, Rosebery Restaurant, Award Winning Afternoon Tea, In Room Dinning, One Hyde Park Catering facilities and Mandarin Bar.
If you were a dish, what dish would you be?
Ceviche, this is my favourite dish as it is native to a large part of South America specially in Peru, but we also have it in Chile, I grew up eating it and now I have perfected my recipe. It is so fresh, vibrant and uses such simple ingredients.(but I might say I prefer the Peruvian version).
How is people’s relationship with food different in South America to here?
I believe every country has their own identity with their food, wherever you go you find their own culture and soul within their cuisine, I believe nowadays we are all attracted to learn food from scratch.
In Chile, especially in my house, my mother has always been very traditional in her cooking, using old recipes, all of my friends would always want to come to my house to taste the real
Chilean old school flavours. She takes time to cook her dishes and still buys everything local, using the butchers, fish shop and fruit and vegetable markets.
I think here in Europe now people are getting more interested in the process from start to finish, going back to old methods, such as making your own bread (sourdough, artisan baking) however with the new ways of delivery now you can have any type of food delivered to your door, and it is happening everywhere in the world.
Perhaps COVID-19 has changed people daily tasks and many are going back to cooking for themselves and taking the time to learn.
Do you try all your recipes on your family and friends?
My wife and 3 year old son are my biggest food critics, and they love tasting anything, however we just love simple dishes at home, we cook a lot of Indian, Italian and Chinese. Most new recipes I will test them in the Hotel kitchen, trying is key in this profession.
What’s the modern kitchen gadget you couldn’t live without?
Strangely enough I am not a gadget man, for me the most important thing is a really good knife, I really like a Santuko Knife, you could find it at The Japanese Knife Company, its a knife you could use for many things in the kitchen (specially at home).
What do you love most about your job as an executive chef?
I am a real people person, I love to teach and see my team grow and flourish, I get inspired by looking at them learning new things and develop in their career. I also really enjoy seeing people enjoy my food, just looking at their faces eating my dishes and having a smile on them.
Is there a chef that inspired you?
Throughout my career I always found various chefs inspiring me. In my early stages I used to see Antony Bourdain as one of the chefs who really opened the underground world of the kitchen to fame, then throughout time I was inspired by French classic cuisine and Chefs including Alain Ducasse and Pierre Garniere, especially in relation to their way of looking at ingredients and how to treat them.
I believe a big breakthrough came when Ferran Adria changed the whole concept of food as well as Heston Blumenthal and I believe they really inspired and made a huge impact in the culinary world. Currently a chef who has really caught my eye is Swedish, Björn Frantzén, who owns “Frantzén”, he works with nature, seasonality and his surroundings, mixing Nordic-European and Japanese techniques into his culinary creations.
In your opinion, how will the hospitality industry react and recover from the Covid-19 pandemic?
I think it is going to take some time for the Hospitality Industry to recover, as I believe people will think more about travelling, spending and going out in the near future.
Small and Large sectors from hospitality industry will need to push themselves in order to get back the businesses levels they once had, therefore it will be very competitive.
Finally, thehotelpause would love to share one of your recipes. What recipe can you share with us?
Scottish Salmon Ceviche
Ingredients:
150 ml fresh lime juice
100 ml fish stock (cold) plus salmon trimmings
20 ml extra virgin olive oil
½ red onion
1/4 celery rib, chopped
3 sprigs chopped coriander
1 large red chilli, seeded and chopped
Salt and black pepper
400 gm of salmon fillet (cut into Sashimi style thinner and smaller)
½ Sweet potato (100 gm, peeled and cut into 1 cm cube)
How to Make It:
Step 1
In a blender, combine the lime juice, fish stock (cold) and some salmon trimming, celery with 1/4 of the red onion, 2 sprigs of coriander and ½ red chilli. Blend until smooth. Strain the marinade through a fine strainer. Season with salt and black pepper, reserve.
Step 2
Meanwhile, in a medium pot of boiling salted water, cook the cubes of sweet potato until tender, about 4 minutes. Transfer to a plate and sprinkle with salt. Let cool completely.
Step 3
Sliced the salmon fillets Sashimi style (thinner and smaller), Spread the fish in a single layer in a bow. Pour some of the marinade over the fish, make sure all of them are covered, Cover and refrigerate for at least 2-3 mins.
Step 4
Mix the fish with the remaining onion in Julianne, chopped coriander and diced chilli into the marinated fish and season with salt and black pepper. Spoon the ceviche into a bowl plate, top with the diced sweet potato and micro coriander if you have, or just chopped coriander, some sliced of onion Julianne, chopped red chilli and serve.
Buen apetito!