i. Biography
At Pici Trattoria, the trattoria model is treated as a working format rather than a theme: Italian cooking, accessible pricing, and a room built for direct hospitality. The craft requirement is balance. Warmth cannot become looseness, and discipline cannot become stiffness. Within that frame, Allan Hernandez’s cooking is positioned around approachability, Italian reference points, and technique that supports the plate without turning into display.
Coming Up
Professional kitchen formation often comes through distinct rooms rather than a single line of ascent. In a culinary role at Punta Islita, Autograph Collection, Allan Hernandez worked within a setting where consistency, pace, and attention to detail are part of the daily standard. An internship at Potus restaurant at the Hotel Augusta in Galicia then placed that development inside another culinary culture and another language of hospitality, widening the working view of ingredients, service, and restaurant discipline. High-rigor restaurant environments sharpen habits through repetition, timing, and scrutiny. A culinary role at Disfrutar in Barcelona put Hernandez in a kitchen associated with exacting expectations, where the gap between simple preparation and fully considered cooking becomes practical rather than theoretical. His early experience moved between hotels and restaurants, regions and styles, service pressure and refinement. The trattoria expression at Pici Trattoria brings those references into a smaller, more legible register. As Executive Chef, Allan Hernandez works within a restaurant that presents Italian cooking with seriousness but not excess. The fundamentals carry the argument: flavor, texture, timing, and value aligned for a guest experience that is generous, precise, and accessible.
Where They Are Now
The current craft at Pici Trattoria depends on clarity. A trattoria format asks for recognizable, welcoming food, but it also exposes weak execution; accessible pricing and serious cooking leave little margin for disguise. As Executive Chef of Pici Trattoria, Allan Hernandez applies earlier hotel and restaurant experience to a setting designed to feel open, grounded, and carefully made.
Honors
Recognition for the trattoria’s accessible seriousness includes Michelin Bib Gourmand (2024) for Allan Hernandez.
Profile updated July 2026
FAQ
Asked of Allan
Where did Allan Hernandez work before?
Earlier in their career, Allan Hernandez worked at Punta Islita, Autograph Collection, Potus restaurant at the Hotel Augusta, and Disfrutar.
What recognition has Allan Hernandez received?
Michelin Bib Gourmand (2024).
