Chef Angela Hernandez is leaving Dallas to return to Austin, where she will oversee multiple concepts for McGuire Moorman Hospitality in the role of corporate chef de cuisine.
Hernandez was most recently the executive chef at Fine China inside the Statler hotel in downtown Dallas. Previously, she was the top chef at Top Knot, the restaurant above Uchi in Uptown Dallas that opened in February 2016. (That restaurant has since changed, to become a casual clone of Uchi called Uchiba.)
Most recently, Hernandez had been acting as executive chef over all of the Statler's restaurants after chef Graham Dodds left the hotel.
Hernandez cites "career opportunities and family" as the reasons for her departure. She adds, "Austin is home."
In a review in September, Fine China received a one-star review in The Dallas Morning News.
Before coming to Dallas, Hernandez worked as a sous chef at Uchiko in Austin and also worked in restaurants in Los Angeles and New York City, where she worked under chef Gordon Ramsay. She's a graduate of Texas Culinary Academy.
Hernandez's last day at the Statler is Saturday, Dec. 22.
"It's been a great experience," Hernandez said. "I've been able to build and work with two great teams and meet some incredibly talented chefs while I've been here."
Hernandez says she is most proud of the team she built at Fine China and confirms that her right-hand man, chef Josh Bonee, will take over as executive chef of Fine China.