Adrian Hernandez-Reyes

Disciplined line cook driven to perform at the highest level and to make the team around me better every day. Strong foundation in food safety, sanitation, and allergen accommodation, with a genuine passion for culinary science and nutrition. Trained across multiple stations in high-volume and fine-dining kitchens, and currently pursuing American Culinary Federation certification.

Chef de Partie - FARM Restaurant + Bar - Napa, CA

(2026-01 - 2026-07)

• Execute service across the garde manger, hearth, entremetier, and grill stations in a fine-dining kitchen.
• Own station inventory management and forecasting to maintain product availability and minimize waste.
• Adapt fluidly to daily and weekly menu changes while holding consistency and plating standards.

Culinary Extern - Fatted Calf - Napa, CA

(2025-04 - 2025-08)

• Butchered beef, pork, lamb, and poultry into retail cuts and custom special orders.
• Produced a full range of charcuterie using traditional methods.
• Prepared mise en place for the entire kitchen under the direction of the Director of Operations.
• Practiced proper food handling in accordance with the health code.
• Managed restocking, inventory, and guest communication, including allergen and dietary-restriction needs.

Tournant - La Calenda - Yountville, CA

(2022-07 - 2024-12)

• Recipient of the 2023 Thomas Keller "Be the Bacon" core value award.
• Prepared mise en place to chef de cuisine standards in a high-volume Thomas Keller restaurant.
• Rotated across stations to support service in a fast-paced casual Mexican concept.
• Maintained high sanitation standards across all areas of the kitchen.

Associate in Occupational Studies - Culinary Arts - The Culinary Institute of America at Greystone