Board Members
Chef Johnny
Hernandez
Chef Johnny Hernandez
Chef Johnny Hernandez is a celebrated chef, entrepreneur, and founder and President of Grupo La Gloria and True Flavors Inc.. He is one of the premier Mexican cuisine chefs in the United States and a recognized authority on Mexican cuisine and culture.
Chef Hernandez first garnered notoriety as a rising star on the culinary scene in 2010 with the launch of his acclaimed flagship concept, La Gloria. His culinary ventures have since expanded to become Grupo La Gloria, a diverse and growing portfolio of signature restaurants and culinary projects.
Chef Hernandez was born and raised in a community of first-generation Mexican-American families and grew up surrounded by the foods and traditions of interior Mexico that made their way across the border. Encouraged by his father to become a chef, he attended the prestigious Culinary Institute of America in New York. Johnny began his career at a number of exclusive resort destinations, including the Mirage Hotel & Casino in Las Vegas, Nevada and the Four Seasons Biltmore in Santa Barbara, California. Upon returning to San Antonio in 1994, he opened his first venture, True Flavors Catering which earned national recognition for catering excellence.
The most profound influence on Chef Hernandez’s culinary style has been his extensive travels throughout Mexico. His time spent exploring the cultural nuances of each region’s art, agricultural, and street foods has shaped his vision to create authentic and accessible interior Mexican cuisine for American diners. His mission is to celebrate and preserve traditional Mexican food, ingredients and techniques. This mission serves as the guiding principle for creating unique dining experiences that reflect the rich and diverse flavors and culture of Mexico.
Chef Hernandez has received acclaim in publications such as Texas Monthly, Bon Appetit, Poder, Saveur, Travel & Leisure, Martha Stewart Magazine, Garden and Gun, NBC Latino, Tasting Table and Southern Living. He has been featured as a guest judge on Season 9 of Bravo’s Top Chef and has appeared on the Cooking Channel’s Man Fire Food and Simply Ming, as well as Travel Channel’s Bizarre Foods with Andrew Zimmern. In 2016, Chef Hernandez showcased his culinary expertise and the flavors of Mexico at the White House as Guest Chef for President Barack Obama.
Chef Hernandez’s culinary ventures and projects include:
- With four locations in San Antonio, Tx. and Las Vegas, Nv., La Gloria celebrates the rich and delicious street foods found across the diverse regions of interior Mexico.
- The Fruteria y Botanero by Chef Johnny Hernandez offers fresh fruit, smoothies, tortas and tostadas by day, then transforms into a contemporary botanero by night.
- El Machito specializes in mesquite grilled meats prepared in the style of the carne asadas of northern Mexico and the campestre style of Guadalajara.
- MEXIco launched with two United Kingdom locations in 2016 features real, honest, home-cooked style food, inspired by authentic Mexican recipes handed down through generations. Dishes represent the diverse flavors and styles of the vibrant regions of Mexico, with some exciting new dishes thrown in for good measure.
- Located in the scenic Texas Hill Country on the grounds of the Tejas Rodeo, Tejas Steakhouse & Saloon honors the diversity of Texas cuisine by combining steakhouse classics with the flavors of interior Mexican. The menu also features select Texas whiskey and bourbons.
- Villa Rica (opening July 2017) celebrates the fresh seafood and flavors of coastal Mexico and Peru. The menu includes ceviches, a raw bar, and a range of seafood tacos that will be the hallmark of this new seafood concept. The drink menu will feature unique twists on classic cocktails with fresh muddled fruits and bright flavors.
- Burgerteca (opening July 2017) reimagines the classic American hamburger, inspired by the flavors found in traditional dishes of Oaxaca and northern Mexico. Rum-based drinks and local craft beers will be featured, as well as an onsite paleteria serving from-scratch nieves (ice cream), paletas (popsicles), and raspas (shaved ice) with bold Latin flavors.
Private Event Venues
- Casa Hernan is a private event space located in the heart of downtown San Antonio, the venue evokes the grandeur of historic haciendas of Merida, Mexico.
- Western Sky is a special events venue nestled in the Texas Hill Country on the grounds of Tejas Rodeo in Bulverde, Texas. Guests of this private event venue can experience a true Texas celebration with its dance hall and Western chic décor.
In Development
- Tortilleria La Gloria reflects Chef Hernandez’s commitment to traditional culinary practices. The molino provides the fresh corn products made from locally grown, non-GMO corn for each of his establishments in the San Antonio area.
- Chef Hernandez’s newest development Pakal, is a direct trade import organization that employs responsible and fair business practices to source the highest quality Latin American cacao. Pakal seeks to rehabilitate and restore the Cacao market in the Central American region.
Philanthropy and Accolades
In 2014, Chef Hernandez started Kitchen Campus in memory of his father, Johnny Hernandez, Sr. who inspired him to pursue his culinary dreams. Kitchen Campus is a non-profit organization that encourages middle and high school students to pursue the culinary arts. Students learn about food, nutrition, cooking, community involvement and leadership while exploring careers in the culinary industry.
Chef Hernandez founded the City of San Antonio’s Culinary Task Force in 2015. Partnering with the City of San Antonio, Chef Hernandez is tasked with highlighting current food and beverage endeavors to help establish San Antonio as a renowned culinary destination. Johnny also serves on many corporate and non-profit boards including the Alumni Board of the Culinary Institute of America, the New World Wine and Food Festival, the San Antonio Hispanic Chamber of Commerce, the St. Philips College Culinary Advisory Board, and the University of Houston hospitality college.
Chef Hernandez has acted as spokesperson and consultant to McCormick Spice Company, Aguacates of Mexico, the National Pork Board and The Culinary Institute of America. He was recognized by Hispanic Business magazine as one of the Top 50 Influential Hispanics (2012), one of the Top 5 Hispanic Chefs in America by Siempre Mujer magazine and awarded the “San Pasqual Award of Culinary Excellence” by the New World Wine and Food Festival. In 2014, he was awarded the “Con Corazón” award from the San Antonio Convention and Visitors Bureau for his continued work to spotlight San Antonio as a culinary leader and destination.
Chef Hernandez is currently working on his first book, Mexico Mi Gloria detailing his cultural adventures and will include his favorite recipes from his upbringing and travels.
Adriana
Garcia Ph.D.
Adriana Garcia, Ph.D.
Adriana Rocha Garcia, Ph.D. is a life-long resident of San Antonio. She is a proud product of Southwest ISD, where she attended kindergarten through high school. Upon her graduation from Southwest HS, she attended the University of the Incarnate Word, where she graduated in May 2000 with a Bachelor of Arts degree in Communications, with a focus in Journalism and a minor in Photography. Garcia then started her career at the Office of Public Relations at Incarnate Word, while pursuing her Master of Arts degree. In December 2002, she completed her Master’s degree, with a focus on Public Relations. Dr. Garcia has more than 15 years of experience in the field of Communications. Dr. Garcia's entire career has been dedicated to working with non-profit and public service agencies, including serving as Marketing Manager for Furniture for a Cause, as Vice-President for Communications for the San Antonio Hispanic Chamber of Commerce, and as a Special Projects Manager and Executive Recruiter for the City Manager's Office at the City of San Antonio. Garcia graduated with a Doctor of Philosophy degree from the Moody College of Communication at the University of Texas at Austin’s Department of Advertising and Public Relations, with an emphasis on social media. Dr. Garcia is currently a faculty member at Our Lady of the Lake University, where she teaches marketing courses in the School of Business. She has served on various non-profit boards, including Kitchen Campus, JOVEN, Adopt-A-Needy Family, and is a Past-President of the Urban Management Association of South Texas. Dr. Garcia has also volunteered her time in various committees for the San Antonio Chapter of the Public Relations Society of America, the San Antonio Association of Hispanic Journalists, the International Hispanic Network, and has served as a mentor for the Big Brothers Big Sisters Program. In 2008, Dr. Garcia was awarded the Community Service Award by the San Antonio Chapter of the Public Relations Society.
José María
González
José María González
José María González brings many years of experience in the non-profit sector, plus a global perspective and active international network.
JMG, born in Paella Land (Spain) currently serves as Chief Economic Development Officer at America’s First Hispanic business organization. Besides his current role at the San Antonio Hispanic Chamber of Commerce, he has also worked for a Spanish Renewable Energy conglomerate, with its U.S. headquarters in Austin, TX. In addition, his previous experience includes several positions in San Antonio, New York City and Madrid, both at NGO and the private sector.
JMG has always been an active volunteer and an advocate in advancing and exposing others to their true opportunities while facing and overcoming their challenges. Culinary Arts Programs is an area where José María has assisted and supported several programs. JMG and his wife now call our Lone Star State home.
Martha
Martínez-Flores
Martha Martínez-Flores
Martha Martínez-Flores, is a Creative Director and owner of MM Creative. Martha was born in the windy city of Chicago, and raised in central Mexico. After graduating high school she moved back to Chicago where she obtained a BFA in Graphic Design from the University of Illinois School of Art and Design at Chicago.
After marrying a native Texan, she made San Antonio home in 1999, where she started her career in advertising. In a span of 12 years, she worked at some of the city’s top Hispanic Ad agencies overseeing national campaigns (TV, Radio, Print, Promotions) and new business pitches. Her agency work experience includes assignment for fortune 500 clients such as: The Coca-Cola Company, The Hershey’s Company, Fisher Price and The Dial Corporation. She also worked on assignments for CNN Latino, The Museum of Fine Arts Houston, TIAA-CREF, The Centers for Disease Control (CDC) and Prevention, the Las Vegas Convention and Visitor's Authority, and CPS Energy among many others.
In 2011 she embarked on the journey of owning her own business - MM Creative. Her firm has done creative work for: SAY Sí, The DeBerry Group, Girl Scouts of Southwest Texas, H-E-B, San Antonio Museum of Art, City of San Antonio Parks and Recreation Department, City of San Antonio Department for Culture & Creative Development and the development of the brands of nationally acclaimed Chef Johnny Hernandez: La Gloria, The Frutería, El Machito, Casa Hernán, Burgerteca and VillaRica. She also worked on the rebranding of the USA Yoga Federation to present to the US Olympic Committee as an Olympic sport.
Martha’s work has garnered her local, regional and national recognition. She has won over 45 awards for her creative work. Martha is also very involved in the San Antonio community. She taught kids at SAY Sí – a youth arts program in the King William area. She is a founding board member of LSAISD an education leadership program that has graduated over 120 participants. She sits on the San Antonio-Mexico Friendship Council Board and is now serving as a founding board member for Kitchen Campus. She is a graduate of Leadership San Antonio Class 39 and Steering committee member of Leadership San Antonio Class 41.
Chef Steve
McHugh
Chef Steve McHugh
Hailing from a small farm in Wisconsin, two-time James Beard Award finalist chef Steve McHugh began to make a name for himself in the culinary epicenter of New Orleans, LA as Chef De Cuisine for Chef John Besh at August restaurant. Yet his most sterling achievement has been successfully battling cancer — a triumph that propelled him to open Cured, his buzzy rustic-chic gastro-pub in the heart of San Antonio’s historic Pearl district. The restaurant is endowed with a name speaks to his feet, as well as the artisanal cured meats that are the cornerstone to his menu. McHugh’s culinary foundation relies on the purity of natural regional ingredients and the hands-on, unadulterated methods that enhanced his own healing process. This from-scratch focus finds its way to seasonally dynamic menus of cured meats, bitters, vinegars, pickles and cocktails. McHugh’s culinary integrity resonates throughout the design of the restaurant - honoring its historic roots while adding splashes of modern, old-school, and industrial chic accents in stunning juxtaposition. The driving philosophy of Cured is appreciation, gratitude, and celebration of life, and McHugh engages in active “gastronomic giving” by donating $1 from every charcuterie board to a different charitable organization every quarter. Each September, his “Cured for a Cure” dinner raises tens of thousands of dollars for the Leukemia & Lymphoma Society. Years in the making, but held to Steve’s own brand of perfection, Cured, opened in December 2013 and has since garnered great acclaim, being named a Bon Appetit “America’s Best New Restaurant 2014” nominee, and Esquire “Best New Restaurant of 2014” finalist, as well as 2014’s “Best New Restaurant” by San Antonio Express-News
ESTELLE A.
RODRIGUEZ
Estrelle A. Rodriguez
Estelle A. Rodriguez is committed to the early-, healthy-, and positive-life development of San Antonio’s youth.
This passion began with her upbringing and the inspiration of the love and commitment demonstrated by her grandmother, Estella H. Alvarez. Her Father, Larry H. Alvarez, a U.S. Army Combat Medic in the Vietnam War, raised her, along with her grandmother and extended family, as a single Father at a very early age. Estelle was born and raised in San Antonio and personally experienced the hardships, triumphs and pride of growing up on the Westside.
Estelle has served on the boards of the St. Peter Prince of the Apostles Catholic School and the King William Association.
Estelle graduated from O.W. Holmes High School, studied at San Antonio College, and has worked as a manager at Billing Concepts and The Hilton Palacio del Rio. She also served as an assistant in the executive offices at Rackspace and most recently, following taking time to be a full-time Mom, has worked at You’re Invited Fine Stationery.
Estelle joined the board of Kitchen Campus in 2017 and was thrilled to learn that it is located in Edgewood ISD’s H.K. Williams, the elementary school she attended.
She is most proud of her three children, Alexandra Rodriguez, 19, Arthur John Rodriguez, 16, and Isabella Rodriguez, 11. Estelle and her husband, A.J., will be married 24 years in December 2017.
Zuani M.
Villarreal
Zuani M. Villarreal
Director of Communication
Feeding America
Born and raised in South Texas, Zuani always felt a need to give back to the community. From cleaning neighborhood streets with her school student council or helping a child learn to read or instituting a recycling program in her college dorm, Zuani always found a way to serve and make a difference.
Zuani began her nonprofit career through Americorps*VISTA and became a volunteer for the San Antonio Food Bank. After completing her one-year commitment to VISTA, Zuani was offered a full-time position at the Food Bank and quickly proved herself as an effective fundraiser and leader, managing successful fundraising events and creating new opportunities. In addition, being fluent in Spanish gave Zuani the chance to market the Food Bank to Spanish-media outlets.
As Chief Development Officer for the San Antonio Food Bank, Zuani was responsible for the fundraising and marketing efforts of an organization whose mission is to fight hunger in Southwest Texas, overseeing all aspects of community involvement – donations of Food, Time and Money – as well as advocacy and public relations and managing a budget of more than $10 Million.
In January of 2012, Zuani took on a new challenge as Chief Development Officer for the Boys & Girls Clubs of San Antonio, shifting her focus from hunger to education and youth development. During her tenure there, Zuani led an $11 million capital campaign and helped rebrand the organization as a leader in the Out-of-School time space.
Now as Director of Communication for Feeding America, the nation’s largest hunger relief organization and 3rd largest nonprofit in the US, Zuani is leading communication efforts with national partners and supporting food banks across the country to generate funds, support, volunteers, and advocates to help solve hunger.
Zuani is a member of Leadership San Antonio (Class 34 alumnae, Steering Committee Class 36, 41). She has served on the Board for the San Antonio Hispanic Chamber of Commerce and AFP-San Antonio. She received her BBA in Accounting and MS in Finance from Texas A&M University. She lives in Chicago, Illinois.
Advisory Council
Darryl
Byrd
Cecilia
Elizondo-Herrera
Kit
Goldsbury
Rolando
Pablos
Sonya
Medina-Williams
