Danny Hernandez

Chef Danny Hernandez's culinary philosophy is deeply rooted in a steadfast commitment to unparalleled freshness and uncompromising quality, transforming the concept of "fresh not frozen" from a mere slogan into a comprehensive way of life. This ethos is manifested in The Brisket Shoppe's strict "no freezer, no microwave, no can opener" policy, which underpins every dish served. For Hernandez, barbecue transcends simple cooking; it is a primal act that fosters community, culture, and craft, serving as a powerful conduit for bringing people together around the fire. His dedication to quality begins at the source, emphasizing locally sourced, fresh ingredients and cultivating direct relationships with ranchers. He ensures that only the "best possible protein" is used, specifically highlighting premium Wagyu cuts from HeartBrand in Texas, Cheshire pork ribs, and Bell & Evans chicken. This meticulous sourcing reflects a profound respect for the ingredients and the animals from which they come. Beyond the plate, Hernandez envisions his restaurant as a vital community hub. He actively educates customers on the art of barbecue and imbues his cuisine with a rich "Tampeño-style craft barbecue" identity, blending traditional Central Texas techniques with the vibrant flavors of his Cuban heritage. As a self-proclaimed "Tampa Made" chef, he integrates his business into the city's fabric, honoring local culinary legacies and fostering philanthropy through initiatives like the BBQ Love Fest, where the act of "cooking for a cure" underscores his belief in food's power to unite and give back. Chef Danny Hernandez's signature approach to barbecue is a masterful fusion of technical precision and cultural infusion, aptly termed "Tampeño-style craft barbecue." His technique centers on a meticulous "low and slow" smoking process, exclusively fueled by kiln-dried Florida oak logs, eschewing charcoal or gas to impart a distinct, natural wood smoke flavor. For his iconic brisket, Hernandez adheres to a minimalist seasoning philosophy, employing "straight up salt and pepper" to ensure the inherent, beautiful flavors of the premium Akaushi Wagyu brisket are celebrated, never masked. Every aspect of preparation adheres to a strict "no freezer, no microwave, no can opener" policy, upholding the highest standards of freshness and craft. His culinary artistry extends to a unique Latin flair that redefines traditional Texas barbecue with a Cuban twist. This is evident not only in his main proteins but also in his thoughtfully curated sides, which include sweet plátanos, crispy tostones, savory moros (black beans and rice), and collard greens imbued with a distinct Cuban touch. Among his legendary signature dishes are the meticulously smoked premium Akaushi Wagyu brisket, creative guava-glazed pork belly, and innovative brisket pastries. Other standouts include Cheshire pork ribs finished with a guava barbecue glaze, herb-smoked turkey breast seasoned with rosemary and garlic butter, and Huli Huli chicken brined in pineapple and ginger. Handcrafted sausages, such as Texas Hot Link and Jalapeño Cheddar, also grace the menu. Indulgent specialties like Brisket Bon Bons (fresh yeast rolls stuffed with sweet brisket) and savory Brisket Croquetas are immensely popular. On Saturdays, diners can often find the formidable "Dino Bone"—a massive smoked Wagyu beef rib—alongside seasonal offerings like chargrilled oysters with hatch chile garlic butter.

Career

• Early culinary experience at Pipo’s Cuban Café, Tampa
• Founder/Owner/Pitmaster at Holy Hog BBQ, Tampa
• Founder/Owner/Pitmaster at The Brisket Shoppe, Tampa