Roberto Hernandez, executive chef at Dos Caminos Las Vegas, is an up and coming young chef whose experience belies his age. The Puerto Rican native enjoys combining the fresh ingredients of Mexican cuisine and incorporating Latin ingredients, such as plantains, dough, and rice, to add flair to the food. He learns something new every day, always coming up with innovative ways to incorporate some of the 25 various types of chilies in his food.
Hernandez spent more than four years rising through the ranks at multiple Dos Caminos locations in New York City under Corporate Executive Chef Scott Linquist. That experience made him an ideal choice when it came time to open the newest and most expansive outpost of the brand in Las Vegas in 2008.
Prior to joining the Dos Caminos family, he honed his culinary skills with well-known Latin Chef Douglas Rodriguez. Upon graduating from the Art Institute of New York, Hernandez took an internship with Chef Rodriguez at his restaurant Pipa, a tapas bar and restaurant in New York City.
After enjoying and excelling at this internship, he was given a position as sous chef at Pipa and also worked at Chicama, a two star fine dining Nuevo Latino restaurant adjacent to Pipa. He went on to open Ola in New York City as executive chef and consulted on Deseo in Scottsdale, Ariz. for Rodriguez as well.
