Nestled on the ground floor of Hotel Monaco in Salt Lake City, Bambara has long been a favored dining destination for theatergoers and locals alike. With its prime location on Main Street, directly across from the Capitol Theater, the restaurant has become a staple in the community. However, in recent years, Bambara faced challenges, including a loss of identity and a series of leadership changes that left it struggling to find its way.
Despite these setbacks, the restaurant has always been known for its exceptional service. With the arrival of veteran Chef JV Hernandez, Bambara is reclaiming its status in the culinary scene. Bringing a wealth of experience, Chef Hernandez has implemented an extensive menu overhaul that emphasizes his culinary precision and creativity, infused with his Puerto Rican roots.
Chef JV’s journey to culinary excellence is marked by a rich family history. His great-grandmother owned land in the mountains of Puerto Rico, where fresh produce, chickens, and pork were readily available. Cooking runs in his family, with both grandmothers being chefs and a father who dedicated over 40 years to the culinary arts. Ironically, Chef JV initially avoided the family business, studying business management and even working as an air traffic controller before realizing his true calling lay in the kitchen.
Inspired by his family’s philosophy that “food is love and love is meant to be shared,” Chef JV’s culinary journey eventually brought him to the scenic Wasatch Mountains of Utah, where he is committed to establishing a long-term connection with the local dining community.
His training at Le Cordon Bleu laid a solid French foundation for his techniques, while experiences with Japanese precision and Italian flavors add unique elements to his dishes. “The organization, the cleanliness, the high touches. Everything has to look, taste, and build in consistency,” Chef JV emphasizes, showcasing his commitment to high standards.
In addition to refining his culinary skills, Chef JV has invested time in fostering strong relationships with local food producers and vendors, reinforcing his commitment to the local agricultural scene. Mentorship is also a crucial aspect of his leadership style; he actively participates in training new chefs, ensuring they receive the guidance he was afforded in his own journey.
In taking charge of Bambara, Chef JV sees a significant opportunity to harness the restaurant’s heritage while also infusing modern sensibilities into its offerings. “It’s reestablishing that relationship with the actual local market of Salt Lake City,” he explains, expressing his dedication to creating a meaningful dining experience.
Chef JV is deeply invested in collaborating with local suppliers, including Whistling Springs Trout Farm and local ranchers, crafting an ever-evolving seasonal menu that reflects his culinary artistry. Guests will find playful, vibrant plates that are layered with bursts of flavor.
Among the standout dishes, the Puffy Potatoes—reminiscent of a gourmet take on tater tots—are a must-try. They are beautifully presented, layered like Lincoln logs, generously sprinkled with salty cheese, and topped with a lavish serving of shaved truffle and caviar for those looking to indulge.
Another showstopper is Chef JV’s fried egg aioli, a remarkable twist on traditional mayonnaise that features fried eggs blended into a rich emulsion. This dish promises to tantalize diners and showcases Chef JV’s innovative approach to flavors.
The Prime Beef Tartare stole the spotlight during the tasting, beautifully adorned with vibrant garnishes such as house-made ricotta, Calabrian kumquat marmalade, and bright edible flowers. Each component is purposefully selected to bring out balanced flavors while elevating a dish that has humble origins.
Chef JV’s creativity shines through in his unique presentation of the prime filet, featuring koji black garlic aged ribeye paired with an aged balsamic demi. The koji fermentation process adds a remarkable umami depth to the meat, enhancing the overall dining experience.
Amid the renovations and new dishes, a beloved classic remains. The Blue Cheese Potato Chips, a cherished menu item, will continue to delight loyal patrons who know them as a timeless favorite. Chef JV recognizes the importance of honoring such local favorites that resonate with long-time guests.
For dessert, a collaboration with the pastry chef introduces an inventive Parmesan ice cream topped with caviar—a dish that arose from a moment of creativity in the kitchen. This savory-sweet indulgence captures the essence of innovation, as Chef JV utilizes leftover rinds from Parmesan cheese and adds a touch of luxury with caviar.
Looking ahead, Chef JV is excited to further enhance the dining experience with upcoming initiatives like wine dinners and an omakase-style tasting at The Vault, Bambara’s speakeasy lounge. Special holiday menus are also in the works, which promises to keep the dining experience fresh and engaging for all guests.
“I’m excited to help build food culture in Salt Lake City,” Chef JV passionately shares. His vision is to push culinary boundaries and deliver innovative dining options while ensuring that he and his team continue to evolve. He aims to create opportunities for his staff that he wishes he had when starting his career, all while ensuring that the art of cooking is a shared journey.
Bambara is clearly on the rise once more under Chef JV Hernandez’s guidance, as he combines classical techniques with a desire for innovation, creating dishes that not only celebrate local flavors but also elevate the dining experience.
As Salt Lake City continues to cultivate its food scene, Bambara’s revitalization marks an exciting chapter in the culinary landscape of the city, one that promises creativity and excellence at every turn.
image source from：saltlakemagazine
