Former executive chef at Houston’s opening new restaurant
This is a dish that will be served at Briza. (Courtesy Briza)
Moisés Hernandez didn’t know how to boil water when he came to the U.S. 20 years ago. Now he’s an executive chef and co-owner of a new upscale restaurant in Crosstown Concourse.
Hernandez, the former executive chef at Houston’s, moved to New York at 18 years old with plans to build a life for himself and live the American dream.
Along with his wife Maggie Murphy-Hernandez and local investor Darrell Horn, he is opening his new restaurant Briza in early November. The restaurant will be located in the former Pizzeria Trasimeno space at Crosstown Concourse.
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Sophia Surrett
Sophia Surrett is a recent University of Alabama graduate, where she received her B.A. in news media and M.A. in journalism and media studies. She covers commercial real estate, economic development, residential real estate, restaurant real estate, and hospitality and tourism.
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