Ernesto Hernandez was born in the city of Querétaro in June 1978. After studying Communication in Guadalajara, where he lived since 1996, he worked at several places and restaurants around the city including a pizza shop that utilized a firewood oven.
In 2006 he moved to Barcelona where he began his formal studies toward becoming a chef at Escola de Hosteleria Hofmann, of Mey Hofmann. Meanwhile, he worked at Ca la Mariona under Chef Jordi Ferré.
During this time, he participated in several events including, “La cocina Andaluza” conucted by chef Dani Garcia, “Técnicas para pan” of Xavier Barriga, “Biodinámica y estacionalidad” among others.
In other cultures, this stage is extremely enriching. He learned firsthand everything there is to know about Mediterranean cuisine and developed a passion for using local and organic ingredients.
He returned to Guadalajara in 2012 where he began his business specializing in Chinese cuisine which then became Chancho in partnership with I Latina. It was during this time where he initiated his path with I Latina and became responsible of Anita Li, I Latina and designing the menu for Loló Andares. He also took charge of the special dishes served at these restaurants.