VICTOR HERNANDEZ
EXECUTIVE CHEF / OWNER
Born in Mexico in 1971, Victor Hernandez grew up in Chicago enjoying his grandmother’s homemade tortillas, sauces, and moles. While still in high school, at age 16 he began preparing food for the first time at the esteemed restaurant Printer’s Row. Mentored by chefs Allen Sternweiler and Michael Foley, Hernandez ascended the kitchen hierarchy and had achieved the level of sous chef by 18. After a stint at The Saloon Steak House, Hernandez served as head chef at Hemmingway’s Brass Rail in Lincoln Park, which was named one of Chicago Magazine’s Best New Restaurants of 1996. In 1997, Sternweiler lured Hernandez back and tapped him as chef de cuisine when he opened Harvest on Huron in the city’s River North area. Hernandez also worked under chef John Bubala at Thyme (now Timo) in Chicago.
Hernandez has been the executive chef at The Stained Glass since it opened in 1999 and is now a co-owner. His eclectic new American cuisine has helped The Stained Glass secure several accolades from local media, most recently a three-star review by Phil Vettel of the Chicago Tribune. In 2007, Hernandez applied his creativity in designing The Cellar, a unique private-party space at The Stained Glass. During the summer months, Hernandez often can be found at Wrigley Field, cheering on his beloved Cubs.
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