Yohsy Hernandez

Sheraton Miami Airport Hotel & Executive Meeting Center

Yohsy Hernandez

Cuban Chef with more than 14 year of international gastronomic experience that includes hotels such as Melia, Sofitel, Hilton, and Marriott.

As well as currently at the the beautiful Hotel Doubletree by Hilton Miami Airport & Convention Center.

Executive Chef certified by the American Culinary Federation , graduated from the Florida Educational Institute (culinary school)

Specialized in French...

Yohsy Hernandez

Cuban Chef with more than 14 year of international gastronomic experience that includes hotels such as Melia, Sofitel, Hilton, and Marriott.

As well as currently at the the beautiful Hotel Doubletree by Hilton Miami Airport & Convention Center.

Executive Chef certified by the American Culinary Federation , graduated from the Florida Educational Institute (culinary school)

Specialized in French technique with local ingredients , mediterranean and of course Latin Food.

My goal is to have my first recipe book with different fusions with local ingredients to make the kitchen easy and fun!

Passion: I am very creative, passionate and an insatiable curious of the science of my art, constantly challenging my self as those around me; I live and breathe my profession.

Yohsy Hernandez

Royal Palm South Beach Miami

Cuban Chef with more than 12 year of international gastronomic experience that includes hotels such as Melia, Sofitel, Hilton, and Marriott.

As well as currently at the the beautiful Hotel Royal Palm South beach – Marriott Tribute portfolio.

Executive Chef certified by the American Culinary Federation , graduated from the Florida Educational Institute (culinary school)

Specialized in French technique with...

Cuban Chef with more than 12 year of international gastronomic experience that includes hotels such as Melia, Sofitel, Hilton, and Marriott.

As well as currently at the the beautiful Hotel Royal Palm South beach – Marriott Tribute portfolio.

Executive Chef certified by the American Culinary Federation , graduated from the Florida Educational Institute (culinary school)

Specialized in French technique with local ingredients , mediterranean and of course Latin Food.

My goal is to have my first recipe book with different fusions with local ingredients to make the kitchen easy and fun!

Passion: I am very creative, passionate and an insatiable curious of the science of my art, constantly challenging my self as those around me; I live and breathe my profession.