Chef Jose Fernandez joined The Peninsula Chicago team in June 2015, and since then he’s taken advantage of all the city of Chicago has to offer. It’s Fernandez’s passion: using organic, sustainable ingredients to incorporate local inspiration into healthy, delicious dining experiences.
In his role at The Peninsula Chicago, Executive Chef Fernandez oversees all culinary operations within the hotel, including three award-winning restaurants; banquets; The Bar; and 24-hour, in-room dining. Since its 2001 opening, The Peninsula Chicago’s restaurants, spa and 339 guestrooms and suites continue to receive accolades, including the AAA Five Diamond Award.
At only 16 years old, Fernandez embarked on his culinary career as commis de cuisine and chef de partie in small Michelin-starred restaurants in Barcelona. The Spanish-born Fernandez earned his degree from The Culinary School in Barcelona and worked at Hotel Arts Barcelona before bringing his talents stateside. Joining The Ritz-Carlton in 1997, he worked at properties in Laguna Niguel, Calif.; New York City; Tucson, Ariz.; and Pentagon City, Va.
What three go-to ingredients are always in your home kitchen?
Extra-virgin olive oil, bay leaves and garlic. And I always have dried chilies. In the spring and summer, we usually have a small lemon verbena plant — best sorbet ever!
What’s your favorite season for cooking, and why?
Spring and summer; I am from Spain and grew up by the Mediterranean Sea. The temperatures are mild compared to the United States, giving me the opportunity to showcase produce such as asparagus, potatoes, tomatoes and summer fruits like melons. After long winters, nothing is better than going to the farmers market on a spring or summer morning and seeing the bounty and color of fresh produce.
Aside from your current position, what’s the best job you’ve ever had?
If I look back at my career, I really enjoyed my time in New York. I spent many years in that city, where I learned a lot and had the opportunity to work for great chefs in wonderful restaurants.
What’s the first meal you ever cooked?
When I was 14 or 15 years old, I helped my mother and grandmother create a holiday family meal. We made classic Catalan cannelloni, Spanish ham and Manchego croquettes.
The Peninsula Chicago
108 E. Superior St.
Chicago, IL 60611
tel 312 337 2888
Set to open in 2026, Rosewood San Francisco will be the last skyscraper developed in the downtown region for the foreseeable future. The projected 800-foot-tall property will host a hotel, residences, office and rental spaces. The brand’s third property in California will join Rosewood Sand Hill in Menlo Park, and Rosewood Miramar Beach in Montecito.
The Global Business Travel Association’s (GBTA) Convention 2021 will be unlike any other convention before it, as we come together in person for the first time since the business travel industry drastically changed and look forward to rebuilding and reshaping the future. GBTA Convention 2021 will bring all of us together to learn from experts and each other, in-person at Orange County Convention Center in Orlando, Florida, Nov. 17–19. The safety of our attendees is our top priority. View health and safety protocols.
It’s not even 9a.m. in the sleepy fishing village of Rawai on Thailand’s famous Phuket Island, but already the turquoise waters of the Andaman Sea swarm with local fishermen casting their lines and releasing their nets from the bows of rustic long-tail boats. The scents of lemongrass, incense and sweet pandan leaves season the air as the villagers slowly rise from their beachside bungalows to start their day. In just a few more hours, the fishermen will return with their catches, filling the stalls of the iconic Rawai Seafood Market with buckets of shellfish and displays of fresh filets. Visitors line up each afternoon for the catch of the day, selecting their fish with care before hauling their purchases across the well-worn road to the restaurants opposite the market to have the fish cooked for 100 Thai baht per kilo.
MMGY Travel Intelligence released findings from its 2021 fall edition of its Portrait of American Travelers survey. It revealed the vast majority of vaccinated and unvaccinated travelers are planning trips in the months ahead, but the types of trips are different.
Without a doubt, the pandemic changed the role of airports in the travel industry. Hamad International Airport’s role evolved in many ways since the pandemic hit. Now, more than ever, airports are responsible for creating a secure passenger experience. As the gateway to Qatar and the world, the safety and wellbeing of staff and passengers has always been at the core of Hamad International Airport’s strategy.
Airbnb.org is an independent non-profit organization dedicated to facilitating temporary stays for people in moments of crisis, sheltering those displaced by natural disasters, offering frontline workers a place to stay at the height of the pandemic and, now, helping Afghan refugees.
Italian hospitality brand AG Group announced an international collaboration with Hyatt Hotels. AG Group’s IL Tornabuoni, slated to open in Florence in October 2021, will be part of The Unbound Collection by Hyatt. The Tribune in Rome will become part of JdV by Hyatt in October 2021.
Since its prestige for attracting the world elite grew in the 1960s, Greece remains the go-to destination for glittering holidays. Each step of the journey is enrobed in luxury, from culinary traditions with the highest standard of execution and name-brand, high-end shopping to first-rate wellness locales and elite accommodations, like 5-star hotels, private villas and yachts.
Hotel diversity isn’t where it could be, but it’s a work in progress. Fueled with new energy that emerged from the racial reckoning of 2020, there’s more of a sense of urgency ... and with good reason. There’s plenty to do when it comes to diversity, equity and inclusion in the hotel industry.