MEET THE CHEF: Paul Hernandez of Aura at the Hilton Irvine/OC in Irvine, California
BY TRIPVEEL EDITORIAL STAFF | November 2019
Tripveel sat down with Executive Chef Paul Hernandez of Aura at the Hilton Irvine/OC in Irvine, California
Executive Chef Paul Hernandez of Aura at the Hilton Irvine/OC in Irvine, California
Where did you grow up and where have you traveled to that has helped inspire and shape your cooking philosophy?
I attended Le Cordon Bleu in Pasadena, California and trained classically French-based cuisine, but used my Hispanic culture and roots for my dishes. As I grew in my culinary career, I developed a passion for creating simple well-seasoned dishes using new trends and modern cooking techniques inspired by “Southern California Cuisine.”
Tell our readers an interesting fact or two about yourself.
I was an on-call personal chef for popstar Mariah Carey back in 2005.
Tell us about your absolute favorite food and why readers should try it if they haven’t already.
My favorite food/memory would be back when I took a family trip to Mexico City. It was a late night entering what I describe a mile long street called “Taco Row.” On both sides of the street, you see individual taco stands aka puestos. The aroma of grilled carne asada, the smell of fresh corn tortillas on the comal, the steam from “Tacos al Vapor.” There I realized I was in “Taco Heaven.” I’ve had my fair share of tacos over my life. However, one puesto caught my eye and my stomach: Tacos de Saudero. A beef brisket taco, but not a beef brisket taco like here in the United States. A slow simmered beef brisket cooked in beef fat for hours at a time. As you order your tacos, the tortillas are being cooked alongside the simmered beef, soaking some of the greasy fat from the meat. Finally, I take my first bite, a simple taco composed of fresh onion, cilantro, salsa de tomatillo and squirt of fresh lime. The acid from the lime has a delicate balance to cut through the firm, yet soft gelatin-like fatty good meat. The spicy salsa brings the balance to memorable “Taco de Saudero.”
Aura at the Hilton Irvine/Orange County in Irvine, California
What are three ingredients that you simply couldn’t live without?
Three ingredients I couldn’t live without are what I call my Mom’s “Sofrito,” a paste-like consistency made from fresh garlic, whole black peppercorns and toasted cumin seeds. The first ingredient to any dish. Second would be butter and third would be a great sea salt or Himalayan salt.
We love the art behind plating. What do you love about designing the perfect dish?
What I love about designing the perfect dish, for me it starts with the plate or vessel itself. There, I visually see all the components of the dish laying into form. The art of balance, color, texture, sweet or savory and most importantly the satisfaction of each guest enjoying their meal.
Tell us about one of the most creative dishes you’ve created?
I would say a creative dish by me, but I attempted to duplicate a classic dish by Chef Daniel Boulud, called Sea Bass en Paupiette. The trick is in the special technique of overlapping translucent sheets of potato, which requires the large Idaho variety sliced very thinly with either a turning slicer or mandolin to wrap around the sea bass. By the time you roast the potatoes crispy on all sides, the fish is perfectly cooked.
Aura at the Hilton Irvine/Orange County in Irvine, California
Share your most recent awards and accreditations with us!
Our culinary Team achieved a 92% engagement on our Hilton Global Team Survey for 2018 and it shows a great dedication from our team.
What are some of the latest trends you’re seeing in top restaurants across the globe?
I think the consumer is more knowledgeable about their foods. Therefore, you are seeing more restaurants having more sustainable ingredients, local organic seasonal produce, as well as free range and grass feed beef and poultry. In addition, back-to-basics clean and simple seasoned ingredients done well.
What’s your favorite cocktail or liquor?
Simple for me… Blended Scotch whiskey on the rocks or a gin and tonic.
What do you love about being the Executive Chef at Aura at the Hilton Irvine/Orange County in Irvine, California?
I love the staff that I work with every day. The challenge of pressure to execute flawless events and the gratification of our guests.
Aura at the Hilton Irvine/Orange County in Irvine, California
