Alberto Hernandez grew up in Atotonilco de Tula, Mexico. He studied gastronomy during his college years (2004-2009) at Universidad Claustro de Sor Juana. Following college, Alberto taught at Colegio de GastronomÍa del Sureste SCP. There, he started the pastry program and spent two years teaching students both pastry and other cooking cuisines and basics.
In 2012, Alberto moved to Bergamo, Italy to work in his first Michelin-starred restaurant at San Martino Treviglio, where he dove into Italian cuisine. Alberto then moved to Biarritz, France, to learn the details of French pastry. Alberto next found himself in Lasarte, Spain, where he worked at Martin Berasategui, dabbling in both savory and pastry.
After his travels through Europe, Alberto came to the United States and began working in Washington, D.C. From there, Alberto headed San Francisco, where he worked as Pastry Sous Chef under Dominique Crenn and Juan Contreras at Atelier Crenn. Alberto and his wife, Halie, decided to get away from the city and headed to Boulder, where Alberto is the Executive Pastry Chef for Frasca Food and Wine.
Chef Alberto’s philosophy circles around connecting the savory to sweet. Rather than a stand-alone course, Alberto’s desserts could be thought of as an extension of the savory meal – a comma rather than a period.
