Edixon Hernandez

Crudos Fusion Art began, as all great and unique places do, like a dream. The concept was based on owners’ experiences, principles, and passion to serve others as inspiration to create and share amazing food fusion and exciting drink trends.
Crudos’ mission is to build great memories for its staff, guests, and partners by pleasing all of them with...

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Crudos Fusion Art began, as all great and unique places do, like a dream. The concept was based on owners’ experiences, principles, and passion to serve others as inspiration to create and share amazing food fusion and exciting drink trends.
Crudos’ mission is to build great memories for its staff, guests, and partners by pleasing all of them with care. Crudos’ has what it takes to passionately create a versatile and productive operation that will positively influence the community and the gastronomic industry.
Due to the success of their first restaurant located in Wynwood, Florida, the owners of Crudos Fusion Arts have received a considerable number of proposals to open new locations along the State of Florida. Among these proposals it is one made by the Okeydokey group, to open the second Fusion Arts Crude in the Brickell area, Miami – Florida, in 2019. For this reason Crudos Fusion Arts needs to create a deliverable to show the benefits and opportunities of opening a new Crudos Fusion Arts to all possible investors.
Chef Edixon Hernández – The Visionary behind the Concept
Edixon Hernandez, born in Venezuela, is a renowned chef and specialist in the food and beverage industry. After graduating as a lawyer in Venezuela, he decided to move to the city of Orlando, Florida in 1999, where he worked as a line cook and banquet chef for the Loews Portofino Bay hotel, part of the Universal Studios hotel chain. A year later, Edixon settled in Kansas City where he worked as a chef for the prestigious Sheraton chain and for a renowned local meat restaurant called Plaza III – The Steakhouse. Five years later, Edixon serves as Sous Chef for the 75th Street Brewery, where he stayed for a year and a half, until he decided to move to Indianapolis to be part of the Sheraton chain again, this time participating in the Sheraton Manager In Training Program to receive training and serve as a coach for other managers and chefs of the chain. Four years later, Edixon was hired by the renowned Nordstrom chain as chef of one of its branches in Indianapolis where he remained for 4 years. After working at Nordstrom Restaurants, he held the position of chef at Adobo Grill, a fine Mexican restaurant in the same Indianapolis and where he would be for the next three years. Subsequently, Edixon was hired as a consultant in the multinational company Sysco Corporation. Three years later, Edixon traveled to Peru to get a certification in Peruvian Food at the prestigious culinary school Le Cordon Bleu. After completing his studies, he moved to Miami, Florida, to pursue his dream of creating the first Asian-Latin fusion restaurant: Crudos Fusion Art, where he combines all his experience in meats, Mexican food and Peruvian food to create a unique culinary concept. Chef Edixon has been presented in the most recognized Latin media in the United States, such as “People en Español” magazine and the “Despierta América” show of the Univision television network.

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