In the next phase for one of Huntsville’s most acclaimed culinary destinations, ChurchStreet Family Hospitality has named Chef Abner Hernandez as executive chef of its flagship restaurant Purveyor.

“I’m incredibly honored and excited to step into the role of executive chef at Purveyor,” Hernandez said. “It means a great deal to be part of a team so dedicated to excellence, and I’m grateful for the trust and support of our owners Matt and Stephanie Mell, my fellow chefs, and especially Sous Chef Reid Goram and Executive Corporate Chef Luis Branez.

“What we’re building here is truly special.”

The appointment comes as Huntsville gains recognition as an emerging hub for modern Southern dining, with Michelin-recommended Purveyor at the forefront of its evolving food scene.

“Chef Hernandez represents what Purveyor is today and where it’s headed,” said Stephanie Kennedy-Mell, owner of ChurchStreet Family Hospitality. “His creativity, discipline, and perspective reflect the evolution of our culinary program and the momentum in Huntsville as we help shape the future of elevated dining in the South.”

Hernandez most recently helped launch culinary operations at The Trilogy Hotel, Autograph Collection in Huntsville, where he served as executive sous chef, overseeing two restaurants, in-room dining, and a 4,000-square-foot banquet program.

He also worked at Birmingham’s Bib Gourmand-rated OvenBird and Michelin-recommended Hot and Hot Fish Club under James Beard Award-winning Chef Chris Hastings.

Drawing on his Cuban heritage, French-American technique, and early experience in Southern barbecue, including time as a pitmaster at Jim N Nicks BBQ, Hernandez brings a layered and globally influenced perspective to Purveyor’s evolving menu.

“My cooking is rooted in where I come from, but it’s about pushing that forward, and I’m excited to continue building on that in collaboration with Chef Branez,” he said.

Hernandez joins Goram, who has been with Purveyor since 2024 and was named 2025 Best New Culinarian of the Year by the Alabama Restaurant and Hospitality Association.

They will collaborate under Branez whose mentorship and culinary oversight were instrumental to the group’s Michelin recognition and reflect the depth of talent within the ChurchStreet Family team.

“Being Michelin-recommended is an achievement we’re proud of, and we’re driven every day to continue growing, evolving, and pushing toward even greater recognition, including the James Beard stage,” Hernandez said.

Hernandez, who assumes his role immediately, will lead menu development and kitchen operations, building on Purveyor’s reputation for reimagined American cuisine, local sourcing, and seasonal ingredients.

“I’m inspired by what lies ahead and can’t wait to see where this journey takes us,” he said. “My hope is that the food we create not only resonates here in Alabama but reaches and connects with people all across the country.

“The future is bright, and we’re just getting started.”