MEET THE CHEF: Javi Hernandez of Rhett at The Alida Hotel in Savannah, Georgia
WRITTEN BY 5 REASONS TO VISIT® EDITORIAL STAFF
PUBLISHED MAY 2022 • 4 min read
5 Reasons to Visit® sat down with Executive Chef Javi Hernandez of Rhett at The Alida Hotel in Savannah, Georgia.
Rhett at The Alida Hotel in Savannah, Georgia
Where did you grow up and where have you traveled to that has helped inspire and shape your cooking philosophy?
I grew up in Guanajuato, Mexico, but living in the United States has taught me a lot about different cultures and cuisines that I like to incorporate into my cooking style now. There is also a restaurant in Montreal called Cabane à Sucre Au Pied De Cochon that has been another source of inspiration for me. The guests there eat at a communal table with strangers who all share one common goal to “enjoy great food” and I've always remembered how great that experience was.
Rhett at The Alida Hotel in Savannah, Georgia
Tell our readers an interesting fact or two about yourself.
I love mushrooms; I walk around hiking trails looking to identify them.
Tell us about your absolute favorite food and why readers should try it if they haven’t already.
Cochinita tacos. If you like pork this is the best preparation in my opinion. Serve it with pickled red onions and salsa negra.
Rhett at The Alida Hotel in Savannah, Georgia
What are three ingredients that you simply couldn’t live without?
Nixtamalized corn, mushrooms and hot sauce.
We love the art behind plating. What do you love about designing the perfect dish?
Balancing flavors and textures, and stretching my creativity to achieve the perfect dish.
Rhett at The Alida Hotel in Savannah, Georgia
Tell us about one of the most creative dishes you’ve created?
One of the dishes on our current dinner menu at Rhett. It’s Pan seared Swordfish with benne yogurt and bomba sauce served with roasted sunchokes.
Rhett at The Alida Hotel in Savannah, Georgia
Share your most recent awards and accreditations with us!
I have more than 13 years of experience in the culinary industry and have served as chef de cuisine, leading the food and beverage efforts, for three hotel lounges.
What are some of the latest trends you’re seeing in top restaurants across the globe?
I'm seeing the use of different methods of fermentation to enhance flavor.
What’s your favorite cocktail or drink of choice?
A Manhattan.
What do you love about being the Executive Chef at Rhett at The Alida Hotel in Savannah, Georgia?
This is an easy one—my team!
Rhett at The Alida Hotel in Savannah, Georgia
