New Chef at Maine Street Cafe

Maine Street Café owner Susan Boadella has always kept the restaurant changing and evolving. Her goal is to provide guests with great food, a welcoming front-of-house or bar-area experience, and an ambiance that enhances their meal. Keeping with that theme, she has brought in a new chef.

Jose Hermosilla, together with Daniela Riveroll, Luz Padilla, and Susan, will be providing patrons with an enhanced dining experience featuring fresh Italian cuisine. Classic offerings such as steaks, prime rib, shrimp, and other popular dishes will remain available.

You may remember Jose from Forno Pizza in Fernley. He and his partner, Frank Cresci, opened in 2024 with a menu of pizza and five pasta dishes. Their partnership ended, and Jose wanted to continue on his path of cooking homemade Italian food. Maine Street Café has given him that opportunity.

Hermosilla is originally from Guadalajara, Mexico, but grew up in the Coachella Valley of Southern California. He developed a love of food and cooking from his mother, Luz, who worked at an Italian restaurant called The Slice in Rancho Mirage. He began washing dishes there at age 12. When the chef asked if he wanted to try making pizza, he jumped at the chance. “So, at 16 years old, I was tossing these huge 32-inch pizzas, and I fell in love with Italian food then.”

Having worked in major restaurants in Palm Springs, he learned from each experience. From there, he went to 5 Tacos & Beers in Walnut Creek, California, working in both Mexican and Italian restaurants. Through his cooking experiences, he has developed many recipes for sauces, desserts, and salad dressings, and is most proud of his own ranch dressing.

His creations at Maine Street Café will include chicken Parmesan, lasagna, and appetizers. He will also be bringing his signature chicken wings, a favorite at Forno Pizza. In addition to these dishes, focaccia will accompany the meals. Focaccia is a popular Italian flatbread characterized by a chewy interior and crisp exterior. Jose emphasized that the marinara sauces, salad dressings, and even the cheeses used will be hand-shredded in-house.

“I love creating dishes as close to being made from scratch as possible, while making the food in larger quantities restaurant-style,” he said. He is excited to bring a little bit of Italy to Fallon, but is fully aware of the favorite dishes that have made Maine Street Café so popular as a dinner house.

The desserts Maine Street Café will serve include tiramisu and cannoli. Tiramisu is a classic Italian dessert made of layers of coffee-soaked ladyfingers and a rich, creamy mixture of mascarpone. The ladyfingers and mascarpone will be handcrafted in-house. Jose explained that tiramisu is a complex and time-consuming dessert, and his mother, Luz Padilla, will be making it.

Due to the complexity of traditional Sicilian pastries — tube-shaped fried shells filled with a sweet, creamy ricotta mixture — the cannoli shells will be outsourced, but the filling will be made in-house. Rounding out the dessert list will be carrot cake.

Maine Street Café offers more than food. Daniela will be serving drinks and crafted cocktails at the bar. With attention to detail, each cocktail that uses juice will feature freshly squeezed juice. She will also be serving her specialty, sangria wine. This won’t come from a bottle; it will be hand-mixed by her, using only the freshest fruit ingredients and her favorite wine. With the specialty wines Susan already carries, there are plans in the works for a wine club.

Along with cooking at Maine Street Café, Wednesday through Saturday, Jose and Daniela also have a food truck in Fernley, El Punto. They will be at the InFERNo Heavy Metal Festival in Fernley March 27–29, 2026.