Angel Herrera

Meet the Class of 2025: Angel Herrera

Angel Herrera is known for his dedication to his craft, as well as his leadership skills. Since becoming Executive Chef of Highlands CC in 2022, he has worked to balance his professional aspirations with his personal life, setting an example for his team. In the future, Herrera aims to expand his culinary knowledge and techniques through travel, as well as continue to be a positive influence on his staff.

Club + Resort Chef (C+RC): How do you feel about being recognized as one of C+RC's 40 Under 40 honorees, and what significance does this achievement hold for you?

Angel Herrera (AH): It is one of the biggest satisfactions in my career to know I am being recognized for the years of hard work, dedication, and pushing myself to the limit for my craft and leadership. The validation and recognition from some of the best chefs and professionals in the industry motivates me to keep pushing my boundaries and continue to grow and contribute to a legacy of new great chefs.

C+RC: What advice would you offer young chefs aiming to excel in the club and resort culinary industry?

AH: My advice is to not give up. Always believe in yourself, never forget where you come from, and never abandon your dreams. Build a strong foundation to achieve all your goals by working hard every day. Respect the hierarchy, come prepared, and show up early. Find your mentors, and find inspiration daily, even in dark moments in life, to develop a positive mind in their daily journey. Communicate openly always with a professional and positive attitude.

C+RC: Can you share a personal challenge you've faced in your career and explain how it has shaped you as a chef?

AH: The biggest challenge I faced in my career was giving my job 100% daily, working up to 18 hours a day. I became obsessed with the challenges, and I forgot I have a life outside my profession. My health was deteriorating, I was letting myself down and the people I care for. I learned the hard way that not everything was about work, and thanks to great chef friends I met at the Chef to Chef Conference, as well as family, I was able to focus and overcome my challenge. I am still obsessed with my job, but now I can have a normal life with family and friends while I continue to grow and be a better leader to my crew.

C+RC: What are your future goals and your plan to achieve them?

AH: My future goal is to expand my culinary knowledge—to continue my education, visit different countries, find new ingredients, and cook with the locals. [I want to] inspire young chefs to do the same; explore the world to achieve better techniques and develop their sight when looking at each ingredient for their craft. I want to be a great mentor to new generations by focusing on sharing my culinary knowledge and leadership, encouraging their creativity, modeling professional behavior and high standards in the kitchen.

C+RC: What inspired your career in the club and resort sector?

AH: I wanted to push myself to learn as much as I could and work with high-end ingredients. Working in this industry gave me the strength, resources, knowledge, experience and the best ingredients to work with, as well as working with extraordinary chefs from all around the world, who inspired me to believe in the chef I have become. This is the best industry for a young chef to start their culinary journey; this industry has become the best culinary school in the world.