Catering By George

Chef Bio: George Hernandez George Hernandez is an Executive Chef and catering specialist widely recognized throughout Chicago for his leadership in high‑end events and custom culinary experiences. Trained under Ed Trinkaus and seasoned through roles such as Sous Chef at Taste of America, Field Chef at Blue Plate Catering, Executive Chef at Charlie’s Ale House, Executive Chef for Mystic Blue Cruises, and work with the renowned Gibson’s Steakhouse, George has built a culinary style rooted in passion, hospitality, and the art of creating memorable food. He currently serves as the Banquet Chef for The Chicago Club. With more than 35 years in the industry, George has led countless weddings, corporate events, and large‑scale celebrations across the Chicagoland area. His ability to adapt to a wide range of global cuisines makes him a trusted chef for clients seeking authentic, gourmet menus inspired by cultures around the world. Known especially for American, Italian, and Mexican cuisine, George brings creativity, precision, and heart to every dish he prepares. Born in Morelos, Cuernavaca, George came to Chicago at a young age. His earliest culinary inspiration came from his mother, Micaela, who taught him the traditional flavors and techniques of Morelos. That heritage remains at the core of his cooking today. George takes deep pride in his Mexican background and carries that pride into every event, creating meaningful moments and unforgettable dishes for couples, families, and communities throughout Chicago. Today, George is focused on expanding his catering company across the Chicagoland area, specializing in weddings and special events. Whether crafting signature dishes or exploring new flavors, he brings authenticity, passion, and a lifelong dedication to hospitality to every plate.