Kimberley Hernandez has been appointed head chef of Xu Teahouse & Restaurant in London’s Soho, winner of the 2018 Menu of the Year Catey.
Hernandez joins from a senior sous position at two-Michelin-starred Mathias Dahlgren in Stockholm, Sweden, where she spearheaded the group’s venues including the two-starred Matsalen, one-starred Matbaren, Rutabaga and Green Rabbit Bakery. Prior to this, she spent a year as executive chef at Skin + Bones in Toronto, Canada.
Hernandez previously worked at London restaurants St John as head pastry chef, and Dinner by Heston Blumenthal, where she was chef de partie.
She said: “I am hugely excited about this latest challenge. Xu offers a beautiful and authentic experience of traditional Taiwanese culture, with elements of Chinese cooking and British cooking included. I am thrilled to be working with the Xu team to create unique dishes and experiences for all guests.”
Xu Teahouse & Restaurant, which launched in 2017, draws inspiration from the social dining clubs 1930s Taipei. The site was the third restaurant from the team behind the Bao group of restaurants, and is backed by JKS Restaurants
Shing Tat Chung, co-founder of Xu Teahouse & Restaurant, added: “Kimberley has worked in some remarkable and spectacular restaurants and we are confident her experience and skills will not only benefit, but inspire, our offering.”