Darian Hernandez has been appointed Head Chef at Lily Hall
Born and raised in Pensacola, Darian's love of food came at an early age when he would spend time cooking at home with his family and noticed how food could bring people together. Darian attended Johnson and Wales University in Miami, Fl pursuing a degree in Culinary Arts and Food Service Management. Afterward, Darian cut his teeth working as a Chef de Partie and Sous Chef in some of the most prestigious luxury hotels and restaurants and acclaimed chefs in Miami such as The Bazaar by Jose Andres at SLS Hotel South Beach, Scott Conant at the AAA Five-Diamond Fontainebleau Miami Beach, and Tom Colicchio at the 1 Hotel South Beach. He later moved to Atlanta, GA and landed at Atlas, located in The St. Regis Buckhead where he extended his skills executing Four Hands Michelin Dinners, pleasing the palettes of the most exclusive clientele as chef tournant. Darian later went on to take the role of Culinary Manager with the Hillstone Restaurant Group, where he traveled to D.C. and New York City to manage restaurants within the company. While living in New York City, he staged and gained experience working at multiple Michelin-starred restaurants including Thomas Keller's Per Se. After returning home to Pensacola, he most recently took over the role of Executive Chef at The Grand Marlin and is now Head Chef of Lily Hall's food and beverage concepts Brother Fox and Sister Hen. In the role of Head Chef, Darian will work closely with Nashville-based restaurateur and acclaimed chef Terry Raley to develop new menu items and recipes, manage, and oversee back-of-house operations. When he is not in the kitchen, Darian loves to travel, work out, and indulge as a regular in Pensacola's dining scene or enjoys spending time with family and loved ones.
Pensacola, Florida
United States
