Chef Jose Fernandez joined The Peninsula Chicago team in June 2015 and has since embraced everything the city offers. He is passionate about using organic, sustainable ingredients and drawing local inspiration to create healthy, flavorful dining experiences.
© The Peninsula Chicago
As Executive Chef at The Peninsula Chicago, Fernandez oversees all culinary operations across the hotel, including three acclaimed restaurants, banquet services, The Bar, and 24-hour in-room dining. Since opening in 2001, The Peninsula Chicago’s dining venues, spa, and its 339 guestrooms and suites have earned consistent recognition, including the AAA Five Diamond Award.
Fernandez began his culinary journey at 16, working as commis de cuisine and chef de partie in small Michelin-starred kitchens in Barcelona. Born in Spain, he graduated from The Culinary School in Barcelona and worked at Hotel Arts Barcelona before moving to the United States. He joined The Ritz-Carlton in 1997 and gained experience at properties in Laguna Niguel, California; New York City; Tucson, Arizona; and Pentagon City, Virginia.
What three go-to ingredients are always in your home kitchen?
Extra-virgin olive oil, bay leaves and garlic. I also always keep dried chilies on hand. In spring and summer we often have a small lemon verbena plant, which makes an exceptional sorbet.
What’s your favorite season for cooking, and why?
Spring and summer. Growing up by the Mediterranean, I’m inspired by mild temperatures and the vibrant produce of those seasons—early asparagus, new potatoes, ripe tomatoes and summer fruits like melons. After long winters, nothing compares to visiting a farmers market on a spring morning and discovering the colors and abundance of fresh produce.
Aside from your current position, what’s the best job you’ve ever had?
Looking back, my time in New York stands out. I spent many formative years there, learning from talented chefs and working in exceptional restaurants. Those experiences shaped my culinary approach.
What’s the first meal you ever cooked?
At about 14 or 15 years old I helped my mother and grandmother prepare a holiday family meal. We made classic Catalan cannelloni, Spanish ham, and Manchego croquettes—simple, traditional dishes that sparked my love for cooking.
The Peninsula Chicago
108 E. Superior St.
Chicago, IL 60611
tel 312 337 2888
peninsula.com