Guillermo Herrera is a private chef and recipe specialist, in menu development.

His passion is creating vibrant, delicious  meals using high quality local and seasonal ingredients. Well versed in the traditional food practices of pickling,  fermenting, and preserving. Guillermo integrates these arts along with wild foraging into his work to make every meal a unique and memorable culinary experience.  

A native New Yorker with a deep love for The Big Apple and all it has to offer, Guillermo relocated to Florida deepening his craft in the high end dinning and graduated from la cordon blue in Orlando fl. He began working in the restaurant industry at the tender age of 17, and has been in the field since. For 15 years he has worked as a private chef, also working in hotels and well know winter park restaurants. Guillermo's chef lifestyle as pivotal in developing his eclectic and adventurous food aesthetic, as well as his bold and colorful palette, having been profoundly influenced by the foods and cultures he has explored over the years.

Guillermo's love of foraging and working directly with local farmers an artisans was born out of living in the abundantly beautiful island of Puerto Rico as a child. There he learned the importance of spending time in the soil where the foods he works with grows. He discovered that to walk, talk, and spend time with farmers like his grandmother on her land, is to understand their relationship with it. This concept is paramount to his style and approach to cooking. To create a depth to the way he now works with food and his understanding of how to produce and craft the ideal flavors from it.

For the last 8 years, Guillermo has worked with clients in Orlando, Tampa, New York, and Miami providing private chef services, as well as menu consulting and recipe development for local establishments. Six years ago Guillermo & his wife Noel Herrera created the concept The Pass Kitchen. "Based on an area in front of the cooking line where orders are placed and perfected before being served" The name was picked based on being able to change the menu, create new and exciting dishes on the daily. In 2020 The Pass Kitchen took off as a pick up latin inspired ghost kitchen during the wave of covid "take out" and has now become an Altamonte Springs and Orlando Florida staple. When not developing menus, running a kitchen, or cooking for a private client dinner, Guillermo enjoys spending his time with his Wife, two girls and his mini poodle Milo. He prides him self on being a family owned business and has a close relationship with his staff as they have become part of our family.