Chef Reynaldo Hernandez has received the prestigious Antonin Carême Medal from the ACF -San Francisco (American Culinary Federation). Joined by his colleagues at Epicurean Group, he was honored at a Monterey, CA award ceremony in October 2024.

The Antonin Carême Medal was founded in 1969 by The Chefs Association of the Pacific Coast, Inc. (now ACF-San Francisco). It is named after Antonin Carême (1784–1833) a legendary French chef who raised to the top of his craft. Known as King of Chefs and Chef of Kings, Carême elevated cooking into an art form while cheffing for the likes of Napoleon Bonaparte and King George IV of England among others, rulers expecting no less than grandeur. Carême founded Haute Cuisine, and revolutionized modern pastry with intricate sculptures built out of decorative sugar, (pièces montées). The Antonin Carême Medal honors culinary professionals for their many years of extraordinary contributions, particularly in the field of education. Past recipients include Julia Child, Martin Yan (Yan Can Cook!) and Michelin-starred Suzette Gresham (Acquerello, San Francisco).

Leading the Epicurean Group culinary team since 2003, Chef Hernandez has worn many hats (and toques) in his 30+ years in food service, for organizations such as the Merchant Marine, the California Culinary Academy, Bon Appetit Management, and now as VP of Human Resources at Epicurean Group. Throughout his career, Rey taught hundreds of up-and-coming chefs the tricks of the trade and rules of the road. “I taught culinary skills as well as tools young chefs can harness to handle the responsibilities and stresses coming from today’s fast-paced commercial kitchens.”

“I’ve come to realize that people need just as much care as the food,” says Chef Hernandez. “Here’s what I tell my staff; Be to work on time, in uniform, with a positive attitude. Come in doing the best you can, all day, every day. As a leader, I must be a living example of what I ask of my staff. The chef sets the expectations in a kitchen. I must be willing to share and teach but also continue to learn.”

“Rey is the most well-rounded, levelheaded, and qualified Chef I have ever worked with in my career! His can-do attitude, demeanor, and accountability are of the utmost amazing characteristics I have witnessed in our industry.” – Epicurean Group CEO Mary Clark Bartlett