Diva Foodies sits down with Chef Alexis Hernandez to talk recipes, roots, and the power of a good meal to bring people together.
I’ve known Toby—the force behind Diva Foodies—for years, ever since I opened my first restaurant, Union Hill Kitchen, in Chamblee, Georgia. We originally “met” in the golden days of Twitter, back when hashtags felt like secret portals into real friendships. She’s been a supporter, interviewer, and champion of food creators for as long as I’ve known her. So when she asked to sit down and chat with me about my new cookbook, Conversation Starters from the Other Side of the Stove, I said yes without hesitation.
This interview dives into the heart of why I wrote the book—not just to share recipes, but to share the stories behind them. We talk about everything from my childhood memories of Cuban lunches and open-door kitchens, to the unexpected way I got into culinary school (spoiler: my husband applied for me), to what Prince’s storytelling taught me about legacy and food. We also get into the realities of translating restaurant recipes for home cooks and how I learned to shoot my own photos in natural light when a budget for a stylist wasn’t in the cards.
And yes—there are recipes. Two of my favorites, in fact: my Fried Chicken with Sriracha Glaze and the dangerously addictive Piedmont Club Buttered Crackers.
Give it a read—and maybe set a few extra places at your table tonight. You never know what stories might show up when the food hits the plate.
-Chef
