Yara Herrera

A Los Angeles native, Yara began her career at the age of 20, working her way through some of the city’s most renowned institutions, including Wolfgang Puck’s Spago and the two Michelin-starred sustainable seafood restaurant, Providence. In 2018, David Chang invited her to New York, to work at the highly acclaimed Momofuku Ko. Soon after, Yara turned her eye towards sustainability, learning from farmers and fellow cooks with similar goals. Collaborating with local growers to breed flavor, and cooking what is best for the ecology of nearby farms. Back in Brooklyn, Yara quickly ascended to Chef de Cuisine at Xilonen, a vegan and vegetarian restaurant, forging a menu that intertwined traditional Mexican techniques with fresh, seasonal produce. She has since then helped develop menus for several restaurants in New York, working with other professionals with similar visions, including Sobre Masa, a tortilleria and restaurant in Bushwick, Brooklyn, focusing on preserving native Mexican corn varieties. Most recently, Chef Yara Herrera is working on her first chef/owner project. Hellbender, in Ridgewood Queens, a Mexican-American restaurant and bar serving fun bites that complement the vibrant cocktail list. Quickly established as a standout dining destination in the neighborhood, Hellbender was recently awarded one of Esquire’s Best New Restaurants for 2024. Yara’s culinary journey is deeply rooted in the evolution of Mexican-American flavors, where she seamlessly blends tradition with innovation, which recently attracted attention from Star Chefs, where Yara was named one of Star Chefs Rising Stars in 2025.