Chef de Cuisine, Top Knot
Angela grew up in Austin, and enrolled in the Texas Culinary Academy in 2001 after watching her sister pursue a career in the culinary world. In retrospect, this career path made sense, as she was exposed to a fusion of flavors at a young age due to her Mexican father and Korean mother. The Hernandez dinner table often included frijoles and kimchi. After graduation, Angela moved to New York City and worked under acclaimed Chef Gordon Ramsey at the London Hotel, where she sharpened her classic French culinary skills. From there she moved to celebrated eateries Allen & Delancey and L’Atelier de Robouchon before moving to Los Angeles to assist in the opening of The Bazaar by Jose Andres. She returned to Austin in 2014 to join the team at Uchiko. In 2015 she moved to Dallas to develop the menu at Top Knot and become the restaurant’s chef de cuisine. She calls Lucia her favorite Dallas restaurant. Tsukushi in New York is where she’s had one of her most memorable meals.