La Balance Cuisine, Katy

When Chef Jose Hernandez served as the pastry chef at Triniti, Houston Press's Mai Pham claimed that one of his desserts "rocked [her] friend's world so much that it left her speechless." Since then, the Mexican-born chef has opened his own restaurant, La Balance Cuisine, where he continues to show off his affinity for crafting gourmet desserts. His sweets range from Parisian classics to his own original creations. He also explores the scope of French cuisine, conjuring dishes such as quail with sausage, risotto with lamb ragout, and scallops dusted with mustard seeds. The aromas of his cooking meander through a modern dining space and straight into the noses of hungry French aristocrats waiting hopefully just outside the door.

Some might say the art of crafting desserts is in chef Hernandez's blood—he worked on his first sweets at the age of 14 as a culinary assistant in a Mexico City pastry kitchen. In the following decades, he moved through the kitchens of French restaurants in New York City and Houston, honing his skills in pastry-making and French cooking techniques. Recently, he used his knowledge to launch the baking and pastry program at Philippe Restaurant and Lounge.