Chef Jaime Hernandez
Juban's Creole Restaurant & Caterer
Jaime joined the Juban culinary staff as Executive Chef in March of 2011 with a very solid background in Creole and Cajun cuisine. Growing up in Breaux Bridge, Louisiana, Chef Jaime was taught at a young age on the proper way of grilling, braising, cooking wild game, and everything that makes what Louisiana cuisine to be a special part of indigenous American culture. Chef Jaime previously worked as a young apprentice under Mamma Marino of Gino’s Italian Restaurant in Baton Rouge. He then went on to work with Chef Deiter Illig at the Baton Rouge Hilton for a number of years. In 2004, Chef Jaime moved to St. Thomas, Virgin Island to work for Tropical Events Group who catered for special guests coming to the island from around the world, gaining extensive knowledge in Austrian, French, Italian, Spanish and Asian cuisine.
Being a big proponent of local ingredients, Chef Jaime is a huge supporter of local farmers and the Louisiana coastal seafood industry. “Talking and planning with farmers, visiting and observing how the fruits and vegetables are grown and how the animals are raised, the smell of the ocean in our fresh seafood; all of this gives my mind creativity, keeps integrity in my heart, and enables me to develop a sort of relationship with the food I produce. And I believe it relays this message to the customer,” Jaime states.
Chef Jaime is a member of the American Culinary Federation and resides in countryside Zachary, outside of Baton Rouge, with his wife Deena and their five year old daughter, Rylee Marie.