Guillermo Herrera is a private chef, recipe specialist, and menu developer with a passion for creating vibrant, unforgettable meals using high-quality, local, and seasonal ingredients. He is well-versed in traditional food practices such as pickling, fermenting, and preserving, and seamlessly integrates these techniques with wild foraging to craft truly unique culinary experiences.

A native New Yorker with a deep love for the energy and culture of The Big Apple, Guillermo later relocated to Florida, where he further refined his craft in high-end dining and graduated from Le Cordon Bleu in Orlando, Florida. He began his culinary career at just 17 years old and has remained in the industry ever since. For over 17 years, Guillermo has worked as a private chef while also holding roles in luxury hotels and well-known Winter Park restaurants. His chef-driven lifestyle has been pivotal in shaping his eclectic, adventurous food aesthetic and bold, colorful palette—deeply influenced by the cultures and cuisines he has explored throughout his career.

Guillermo’s love for foraging and working directly with local farmers and artisans was born during his childhood in the lush landscapes of Puerto Rico. There, he learned the importance of spending time in the soil where food is grown and building meaningful relationships with the people who cultivate it—much like his grandmother on her land. This philosophy remains central to his approach to cooking, allowing him to create depth, intention, and balance in every dish while honoring the origins of each ingredient.

Over the past eight years, Guillermo has worked with clients in Orlando, Tampa, New York, and Miami, offering private chef services, menu consulting, and recipe development for local establishments. Six years ago, Guillermo and his wife, Noel Herrera, founded The Pass Kitchen—named after the space at the front of a kitchen line where dishes are finalized and perfected before being served. The concept reflects their creative freedom to evolve menus daily and introduce fresh, exciting dishes.

In 2020, The Pass Kitchen launched as a Latin-inspired ghost kitchen during the rise of takeout dining and has since grown into a staple in Altamonte Springs and the greater Orlando area.

When he’s not developing menus, running a kitchen, or cooking for private events, Guillermo enjoys spending time with his wife, their two daughters, and their mini poodle, Milo. He takes great pride in being a family-owned business and maintaining close, family-style relationships with his staff—who have truly become an extension of that family.

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