Chef Hector Hernendez began his professional career in 1991 at the Golden Nugget, Las Vegas where he held various food & beverage positions. In January of 1993, he started a new position at Caesars Palace and trained under Chef John Coletta. During this period he also assisted the East Coast US culinary team during training.
In December of 1997, he was involved in the opening of the NY-NY Hotel, Las Vegas, and held various chef positions during his ten-year tenure. In 2007 he was awarded chef of the year within the company.
In 2011, Hector took a position as the Executive Chef at the L’Auberge de Sedona, AZ., In charge of the uptown segment restaurants for L’Auberge. In 2015, Chef Hector, relocated to Hobbs, New Mexico as the Executive Chef for Penn Gaming National properties. Penn Gaming is an American operator of casinos and racetracks, owning 43 properties throughout the US and Canada.