Leslieville wine bar Skin and Bones gets a new executive chef
Leslieville wine bar Skin and Bones gets a new executive chef
Kimberley Hernandez is now running the kitchen at the east-end wine bar, which has been head-chefless since pop-up whiz Matthew Sullivan decamped last spring. Hernandez brings a serious pedigree, including stints at Splendido, Cambridge country house Langdon Hall and the internationally lauded (and Michelin-starred) U.K. restaurants St. John and Dinner by Heston. Hernandez has already added new items to the menu, including octopus with chorizo and grilled radishes with brown butter vinaigrette.
![](http://www.facebook.com/sharer.php?u=https://torontolife.com/food/skin-and-bones-gets-new-executive-chef/&title=Leslieville wine bar Skin and Bones gets a new executive chef&picture=https://torontolife.com/wp-content/uploads/2013/08/Skin-and-Bones.jpg&description=[caption id="attachment_227201" align="alignleft" width="320"] (Image: Gizelle Lau)[/caption]
Kimberley Hernandez is now running the kitchen at the east-end wine bar, which has been head-chefless since pop-up whiz Matthew Sullivan decamped last spring. Hernandez brings a serious pedigree, including stints at Splendido, Cambridge country house Langdon Hall and the internationally lauded (and Michelin-starred) U.K. restaurants St. John and Dinner by Heston. Hernandez has already added new items to the menu, including octopus with chorizo and grilled radishes with brown butter vinaigrette.){kind=link}