Quim Hernandez

Born: 

Barcelona. 

History:   

The George on Collins Head Chef, Quim Hernandez, has worked in some of the finest restaurants in the world, including the highly experimental but supremely admired Barcelona eatery – El Bulli.  

He describes his food philosophy as a "slow cooker evolution away from fads and trends, where every dish is full of flavours and aromas, which makes eating a fun experience where every diner finds forgotten tastes while discovering something new."  

An accomplished, enthusiastic, highly committed and experienced Chef, who started learning the culinary trade in the 1980's at some of the best restaurants in Barcelona. Chef Quim Hernandez will also bring a Spanish and Catalan influence, having worked alongside Michelin starred Chefs at some of Barcelona’s best restaurants, to later develop his own restaurants, Folder and Comiols in Barcelona. 

In his cuisine, he personally selects the best raw materials and pairs traditional Spanish and Catalan cooking with innovative contemporary styles, with an eye for detail and presentation, which brought him to lead numerous international ventures to develop Spanish and Catalan cuisine and techniques in Asia, and now in Australia. 

Have you always wanted to be a Chef? 

Yes, I remember vividly telling my Father at the age of 15 that I wanted to be a Chef, in a time and place where there were no real Chefs with the fame they have today. 

How would you define your style? 

Mediterranean, fresh and sharing influenced. 

What is your feature flavour these days? 

Certainly anything infused with rosemary. 

Obsessive compulsive about? 

Quality. 

What is your greatest influence or inspiration? 

Joan Roca has been one of my biggest influences, being one of the most well-regarded Chefs in the world.  

What do you love about this business? 

How people come here (The George on Collins) to really enjoy the food, the cocktails and the atmosphere. I love how nothing is too serious, that the menu is designed to share with loved ones and that our customers can come and enjoy our menu, and dance their way into the night.  

An ingredient that you cannot live without? 

Vegetables. 

Most eyebrows raising menu item? 

Our hot sandwich with iberico ham, mozzarella and black truffle.  

Signature dish?  

Moroccan spiced roast vegetable tagine with sweet potato, pumpkin, eggplant, red and green capsicum, zucchini, mushrooms, baby spinach and Yarra feta cheese.