The owners of Uchi Restaurant Group announced today that Chef Angela Hernandez joins the Top Knot team as Chef de Cuisine. Originally from Austin, Hernandez brings an impressive skill set with six years of experience in New York City including time under Chef Gordon Ramsey before moving to Los Angeles to work at The Bazaar by Chef Jose Andres. Hernandez, who joined the Uchi family in 2014, will lead the team at Top Knot, along with James Beard award-winning Executive Chef and Owner Tyson Cole.
Born with a Korean mother and Mexican father, it was not uncommon for frijoles and kimchi to share space at the Herndandez childhood dinner table, thus laying the groundwork for a love of the blend of cultural influences in food. Hernandez enrolled in the Texas Culinary Academy in 2001 and moved to New York City upon graduation. While there, she worked at celebrated eateries Allen & Delancey and Corton under Chef Paul Liebrandt before moving to Los Angeles, where she went on to become Executive Chef of acclaimed Flores after her time at Bazaar by Jose Andres. As a longtime fan of Uchi and desiring to return to Texas, Hernandez joined the Uchiko team in 2014. Hernandez is thrilled to introduce the playful Top Knot menu and her take on sharable fare that perfectly complements the restaurants inspired cocktail menu.
“The idea behind Top Knot is to bring sharable plates featuring playful dishes in a relaxed atmosphere,” says Executive Chef Tyson Cole, “Our hope is that Top Knot becomes a neighborhood fixture where you can eat at the bar, come with a date or relax on the outdoor patio for drinks and dinner with friends.”
The menu at Top Knot will consist of shared plates melding Asian flavors and Mediterranean influences with a nod to their sibling downstairs, Uchi. Top Knot will open initially for dinner and a full bar offering, with brunch opening in early spring and lunch to follow soon thereafter.