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JOSH BONEE / Chef De Cuisine

Josh Bonee’ is a Nashville, TN native who moved to Dallas to work for Stephan Pyles Flora Street Café as a sous chef from Easy Bistro in Chattanooga, TN. His love for Asian food comes from several Asian inspired restaurants throughout his career including Two Ten Jack; a ramen and izakaya in Tennessee where he also spent time working for Sean Brock at the Husk Nashville Location. His time working there introduced him to a wide world of knowledge and passion for things like butchery, charcuterie, fermentations, and live fire ember cooking. Prior to that he spent a few stints in California at the now shuttered Martini House in Napa, and Matteis Tavern in Los Olivos, and lots of different stages at different restaurants in the country. By Chef Hernandez's side, we sure to see and taste incredible meals from Josh's kitchen. 


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Angela Hernandez spent the first part of her career working in top kitchens around the country, from Gordon’s Ramsay former The London to L’Atelier de Joël Robuchon and Bazaar from award-wining chef José Andrés. Texas eventually called her home, and in 2014, Hernandez came back to Texas to serve as sous chef of a Japanese farmhouse dining concept from the minds behind the original Uchi in Austin, TX. 

In 2015, she moved to Dallas to open Hai Hospitality’s new concept, Top Knot. As chef de cuisine of the Japanese food-driven bar concept, Hernandez was named one of Plate’s “30 Chefs to Watch,” and “10 Chefs That Have Changed the Dallas Dining Scene” by Zagatin 2016. She was also named one of the “Top 10 Chefs in Dallas” by CultureMap Dallas in 2017.

In her current role as executive chef at Fine China and r&b at The Statler, Hernandez leads a robust culinary team and oversees menu development, programming as well as operations for both concepts, created by hospitality group Epic Food & Beverage. 



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KYLE HILLA / Beverage Director

Kyle Hilla has been recognized as Bartender of the Year in 2016 and 2017 by both Magazine and CultureMap Taste Makers Awards. Having crafted innovative, well-balanced cocktails for Oak Cliff darling, Bolsa for 5 years, Kyle then moved on to act as 'liquid architect' for Turn The Tables Hospitality. We're thrilled to sip on, and to share with you, Hilla's newest creations here at Fine China.