Brandon Bernal

Coming Up

Training at Kapiʻolani Community College gave Brandon Bernal the technical base before the line work started at Hy's Steak House, where he began as a baker. At Hy's Steak House, the craft came full circle: Brandon Bernal now serves as Executive Chef at the same venue where he first sharpened his baking skills.

Where They Are Now

On beef, the emphasis is process. Brandon Bernal points to aging, wet or dry, as one of the main tools restaurants use to tenderize the meat and build flavor.

Signature

Brandon Bernal's signature dishes include Crab Cakes, Hy’s Caesar Salad, Beef Wellington, Hy’s famous Cherries Jubilee, and Escargot.

In Their Words “The aging process, either wet or dry, used by many restaurants helps to tenderize the beef and enhance its flavor.”