Eric Hernandez is a Chicago native, whose love of cooking began as a teenager. His passion for the culinary arts was honed at Kendall College, transitioning into a career of pairings, flavors, and delicious cuisine at multiple restaurants across the country. His experience includes a kick start at Restaurant, followed by seasonal work under Executive Chefs. Additionally, Eric worked as the lead cook at North Pond, a Michelin starred restaurant in Metropolitan Chicago. He is especially excited to work at Hearth, sharing his knowledge of food, and bringing his passion for locally-sourced, and sustainable cooking to the table.

Danny has a firm belief that we are in the middle of an American Renaissance regarding food, beer, and spirits, and is especially inspired by the experimental nature. When crafting a Beverage Menu, he looks to many different places for inspiration. New spirits, interesting varietals, local and global releases, and their level of complexity. He also finds substantial intrigue in the aromatics and ingredients of the food. He believes that a great beer, a great wine, or a great cocktail can elevate a good dining experience, to something truly fantastic.

Ann began her career as a line cook in a traditional Sicilian restaurant in Southern California. Next, she learned modern American cuisine and polished her French techniques while working. We quickly became the town’s favorite restaurant, serving homemade style classics that had crowds lining up around the block. In response to the popularity, the restaurant and its kitchen expanded to be able to accommodate 400 guests at a time.