Yohsy Hernandez

• Led the opening of the most high-profile gastronomic pop-up in Miami in 2025, serving as Chef in charge in collaboration with Michelin-starred chefs Andrea Bernardi and Fernanda Fuentes Cárdenas of NUB restaurant in the Canary Islands..

• Flagship US Property, 275 rooms & 5,000 sq. ft. meeting space.

• Generated $5M+ in annual F&B revenue, driving growth through strategic menu development, cost control, and operational excellence.

• Selected as Guest Chef at the Americas Food & Beverage Show (WTCM), one of the Top 10 largest F&B trade shows in the U.S.

• Spearheaded the launch of Vista Rooftop, boosting F&B sales by 18% through menu innovation and branded activations.

• Achieved 3% reduction in food cost and 10% labor savings within 3 months, while improving kitchen productivity by 5%.

• Successfully led a team of 18 across 4 outlets, delivering award-winning service at a 4-star, #1-ranked hotel in Miami on TripAdvisor.

• 395 Rooms & 23,810 sq. ft. of Meeting Space.

$8M in annual F&B revenue across 4 outlets, leading a team of 25 associates in a 4-star Art Deco property recognized with the AAA Four Diamond Award 3 consecutive years for outstanding service.

• Designed and implemented new menus and costed, standardized recipes, ensuring consistency, profitability, and elevated guest experiences.

• Partnered with the F&B Manager to reimagine the breakfast buffet, enhancing quality and aligning with brand standards.

• Provided training and mentorship for J1 students while fostering team development and performance.

• Supported sous chefs with procurement and F&B ordering, optimizing vendor partnerships and cost efficiency.

• Directed all F&B operations for the second-largest convention and exhibition facility in Miami, managing 172,000 sq. ft. of event space, including a 29,000 sq. ft. grand ballroom, multiple mid-size meeting rooms, and a 76,000 sq. ft. trade show floor capable of hosting over 400 booths, alongside 5 outlets and 344 guest rooms.

• Generated $38M in annual F&B revenue, overseeing high-volume convention, banquet, and outlet operations.

• Partnered with Sales to implement a new operational and sales structure, achieving a 6% reduction in labor costs and 1.32% savings in food cost, while driving a 9.75% increase in revenue within the first year.

• Elevated guest satisfaction by improving F&B SALT scores by 9%, introducing chef-led table touch programs and guest interaction initiatives.

• Sustainable, organic tasting menus and locally sourced tapas menus.

• Proprietary beef blends for signature burgers and curated tasting flights.

• Oversaw F&B operations for 44,000 sq. ft. of lounge space inside Terminal D, including 4 premium all-inclusive bars and 3 specialized kitchens, delivering elevated dining experiences to American Airlines' VIP passengers.

• Directed a team of 150 employees across 4 VIP lounges, including the largest U.S. Flagship Lounge and 2 of the nation's largest Admirals Clubs.

• Designed and executed monthly rotating menus with premium, globally sourced products, consistently exceeding American Airlines' luxury service standards.

• Curated exclusive wine, champagne, and cocktail selections, positioning the lounges as industry benchmarks for quality and guest experience.

• Led culinary operations for a boutique property with 3 F&B outlets and banquet facilities accommodating events up to 2,289 sq. ft.

• Conducted a local market analysis, designing strategies that boosted F&B sales by 20%, including the creation of flagship signature dishes to attract local clientele and strengthen the hotel's brand positioning.

• Developed and implemented menus, standardized recipes, and detailed cost controls for outlets and banquets, ensuring profitability and operational efficiency.

• Royal Palm South Beach Miami, A Tribute Porfolio Resort, Miami Beach, FL, 4-star property with 4 outlets, 395 rooms. AAA Four Diamond Award for Service 3 consecutive years. Executive Sous Chef

• DoubleTree By Hilton Miami Airport & Convention Center, Miami, FL, 344-room hotel with 5 outlets and 172,000 sq. ft. of convention and event space. Executive Sous Chef

• Melia Cayo Coco, Ciego De Avila , Cuba, 5-star luxury all inclusive resort featuring 250 suites, 12 F&B outlets, and 236,220 sq. ft. of event space. Chef De Partie

• Sofitel Luxury Hotels, Camaguey , Cuba, 412 rooms and 5 F&B outlets. Chef Saucier