Chef Jose Hernandez to join Berg Hospitality as culinary director – Houston Chronicle

Chef Jose Hernandez, formerly of Lucienne at Hotel Alessandra, is the new culinary director for Berg Hospitality restaurant group. Photo: Daniel Ortiz

Jose Hernandez, one of Houston’s most accomplished chefs has joined the Berg Hospitality restaurant group as the company’s culinary director.

CEO Benjamin Berg on Thursday announced key staffing to his hospitality group as well as news that he will open an all-day café, market and bar in collaboration with Robert clay of Clay Development & Construction Inc. That new project, NoPo Café, Market & Bar, will be located at 1244 N. Post Oak, next to Berg Hospitality’s corporate office. It is expected to open in May.

Hernandez joins the group after several years as executive chef of downtown’s Hotel Alessandra where he oversaw guest dining including Bardot lounge and the signature Lucienne restaurant. Before the Alessandra he spent years at Radio Milano at then Hotel Sorella at CityCentre. His resume also includes La Balance Cuisine and Triniti. Read Alison Cook’s 3-star review of Lucienne here.

In addition to Hernandez, Berg also announced the hire of Sean Mohammed as vice president of concept development for Berg Hospitality. He was most recently director of food and beverage for Kalahari Resorts & Convention. His resume includes Blue Door at the Delano Hotel, Hudson Cafeteria at Hudson Hotel, Le Cirque, Gramercy Tavern, Lake Placid Lodge, Tuscan Steak and China Grill.

NoPo will occupy a 3,000-square-foot space with seating for 60 in the dining room and 10 at the full-service bar. The café also will offer retail provisions, pastries, and grab-and-go meals. Hernandez’s American food menu will include a variety of egg dishes, pastries and juices for breakfast; lunch options of soup, sandwiches, salads and pizza; and for dinner salads, appetizers and fish, chicken and steak entrees.

Greg Morago writes about food for the Houston Chronicle. Follow him on Facebook or Twitter. Send him news tips at greg.morago@chron.com. Hear him on our BBQ State of Mind podcast to learn about Houston and Texas barbecue culture.

  • Greg Morago
    Greg Morago

    Greg Morago was a features editor and reporter for The Hartford Courant for 25 years before joining the Houston Chronicle as food editor in 2009. He writes about food, restaurants, spirits, travel, fashion and beauty. He is a native Arizonan and member of the Pima tribe of the Gila River Indian Community.