Jaime Hernandez, Juban’s Restaurant – Juban’s executive chef brings farm-to-table to fine dining

Since he accepted the executive chef post at Juban’s Restaurant in 2011, Jaime Hernandez has solidified his reputation as a guy committed to the farm-to-table movement. Juban’s menu has always deployed local seafood, but Hernandez has made an intense effort to use local produce and other goods. It’s not an easy balance to strike. Restaurants need consistency and volume, especially one like Juban’s with large banquet and catering operations. Hernandez buys whatever produce he can find and integrates it into Juban’s new and classics dishes. For the sit-down restaurant, he’s been able to have as much as 50% local produce on the menu.

Hernandez draws from his experience working for an elite catering and private chef company in the Virgin Islands. “It taught me a lot about high-end wine, organization and using great ingredients,” he says.

“Farm to table is kind of hard journey, but it takes staying in touch with farmers and watching what’s coming up and just being aware,” he says. “We’ve been able to do it successfully, and we want to keep at it. The farmers around here are great.”

After a Juban’s wine dinner earlier this year that showcased Markham Wines, representatives of the winery invited Hernandez to put on a six-course pairing dinner for them in Napa Valley using all Louisiana ingredients. The dinner will take place this July and will feature Berkshire pork from Iverstine Farms prepared three ways, local quail and a number of seafood dishes.

“It’s really a big deal,” said Hernandez. “It’s a chance for us to show off how we cook and what kind of ingredients we have to work with.”