Julio Hernandez, Executive Chef and Owner of Maíz de la Vida in Nashville, Tennessee, brings a fresh perspective to modern Mexican cuisine in the American South, merging Tennessee ingredients with Mexican influences.

Born in The Bronx, Hernandez is second-generation Mexican American with family roots in the state of Tlaxcala, Mexico, where he spent part of his childhood. He began his culinary career at the age of 14 washing dishes, and quickly worked his way up through New York City’s kitchens – from Restaurant Row to the fine dining of Fifth Avenue.

When he turned 18, Hernandez left everything behind to start over in Nashville and spent nearly a decade at Hillwood Country Club honing both his leadership and technical skills before leading the kitchen at local favorite, Nectar Urban Cantina in pursuit of a deeper connection to his heritage. This decision laid the foundation for his own culinary path and in 2020, he transformed a modest pandemic-era investment (a stone mill and two bags of Heirloom corn) into Maíz de la Vida.

What began as an eight-foot table has grown into a culinary family that now encompasses the original taco truck, a full service restaurant, and a Fonda Fina.

Dedicated to utilizing the bounty of Middle Tennessee, supporting the local farming community, and honoring his Mexican heritage, Hernandez pours his personal journey into every dish, a passion that has earned him recognition as a James Beard Award semifinalist – first for Emerging Chef in 2023 and Best Chef: Southeast in 2025.