Executive Chef
JV Hernandez

Born and raised in Puerto Rico, Chef JV Hernandez’s culinary journey has taken him across the globe, from the Virgin Islands to San Diego, Dallas, Maine, Denver, and Orlando. While his career path initially led him into revenue management and sales, he found his true calling in the kitchen after a moment of inspiration watching a Le Cordon Bleu commercial. Trading the corporate world for the culinary arts, he attended culinary school in Dallas and never looked back.
 

With 15 years of experience in the industry, Chef JV has trained under Michelin-starred and James Beard-winning chefs, honing his expertise in French-American, Italian, and Japanese cuisine. His early culinary roots were shaped by his family—his father a chef, his grandmothers were talented cooks, and his great-grandmother running a farm where seasonality dictated every meal. Those formative experiences instilled in him a deep respect for fresh ingredients and the importance of food as a cultural and communal experience.
 

Chef JV’s passion for mentorship continues to be a driving force in his career. He believes in fostering a positive kitchen culture, one where young cooks have a voice, feel encouraged, and are inspired to push culinary boundaries without fear of burnout. His approach emphasizes collaboration, creativity, and the removal of ego from the kitchen.

Since arriving in Salt Lake City in August 2024, Chef JV has been on a mission to elevate the local dining scene. At Bambara, his vision is to introduce fresh flavor profiles, innovative techniques, and a new level of culinary excellence for the revered restaurant.
 

Beyond the kitchen, Chef JV is an outdoor enthusiast, spending weekends snowboarding in Park City or hanging out with his border collie, Truffle, who has been by his side for 13 years.  As he continues to explore and contribute to Salt Lake City’s evolving food culture, Chef JV is eager to collaborate with fellow chefs, create unforgettable dining experiences, and inspire the next generation of culinary talent.

chef de Cuisine
Canyon Kelley

Chef De Cuisine Canyon Kelley is a Utah native with more than 10 years of experience in the culinary industry. Working at prestigious hotels and award-winning restaurants, he honed his skills for fine dining and developed a passion for pushing the creative boundaries behind every dish.

Chef Canyon’s career has spanned renowned kitchens throughout Utah. He started at The St. Regis Deer Valley, including the J&G Grille which was recognized multiple years in a row with accolades such as the Best of Utah. Chef continued to explore the world of luxury fine dining at the Waldorf Astoria Park City, Tupelo Park City, and Firewood on Main before landing at Bambara at the Kimpton Hotel Monaco Salt Lake City.

Chef Canyon has made it his mission to support the growth and evolution of the local dining scene. He believes in a collaborative and positive kitchen culture and inspiring young culinary professionals to aspire towards a seamless dining operation. At Bambara, he focuses on building an innovative and explorative culinary program to provide guests with an exceptional dining experience that helps cherish the important connections that are formed when gathering around a dinner table.

Beyond the kitchen, Chef Canyon is an avid outdoorsman, spending weekends snowboarding, fishing and camping in nearby parks. As he continues to explore and contribute to Salt Lake City’s evolving food culture, Chef Canyon is excited to collaborate with Chef JV and the Bambara team to create an unforgettable dining experience..