A passionate cook since childhood, native Texan Herrera grew up watching The Food Network, and always tuned into Emeril Live before bedtime. Beginning by creating holiday dishes with his uncle, he eventually graduated from Le Cordon Bleu in Austin with honors. After launching his professional career cooking on the line at one of Austin’s famous food trucks, he moved on to fill the role of sous chef at Epicures Catering in Bryan, Texas and The Shellfish in Port Lavaca. Herrera joined Uchi Austin as a line cook in 2014, working his way up to sous chef in just six months. In his current role, he organizes monthly tastings and manages execution of each Uchi dish.