Yara Herrera
Ridgewood, Queens
The team behind neighborhood favorite Rolo’s has done it again. The recently opened Hellbender Nighttime Cafe is already a list topper for a great date, a place to hole up with friends, or simply drinks after wandering from your dinner nearby. Hellbender sits on a cozy corner in Ridgewood serving a small, but mighty, menu of Mexican food and cocktails until late. The mastermind behind those delicious eats is Head Chef Yara Herrera. Don’t skip the Aguachile Amarillo and Squash Blossom Quesadilla, or a big THANK YOU to Yara if you see her ;)
Full name, age, where are you from?
Yara Herrera, 32 born in the San Fernando Valley in California. I’ve been living in Brooklyn for almost 6 years.
What is your title and where do you work?
I am the executive chef/owner of Hellbender Nighttime Café in Ridgewood.
What inspired you to work in the food industry?
The ability to be able to connect with all different types of people through food. Our staff is from all different types of backgrounds and places, but when we are in the same building we speak the same language and that’s the language of food. Getting to be a part of someone’s meal, something they need to survive, is very special. Anyone, no matter what language you speak, can learn how to work in a kitchen if they apply effort.
What is your biggest customer pet peeve?
Google/Yelp Reviews. I think sometimes guests are unaware of how much this can affect a business. I think the best way to go about handling an unpleasant experience is to contact the restaurant/bar directly. Most of the time an owner doesn’t have time to go through all the Yelp and Google reviews but almost always, they are open to feedback and changing accordingly. I think the concept behind reviews were to leave constructive criticism, but something about being behind a keyboard makes people think it’s okay to express themselves in a sometimes rude or hurtful manner.
What is your most blissful food moment?
My time working at Providence in Los Angeles is always a blissful food memory. I miss taking care of the rooftop garden and fishing for prawns in the live prawn tank. The attention to detail and treating every ingredient with great care.
What dish do you want to perfect in the kitchen?
I think this changes over time as my obsession with perfecting one dish often jumps from one to another. But right now, its jello. Haha, yes jiggly jello. Achieving the perfect texture and flavor balance without adding too much gelatin.
If you could shout out a colleague or friend in the industry who would it be and why?
Without a doubt Ben Howell. He is the director of operations for Hellbender, Rolo’s and Radio Bakery. He is extremely knowledgeable on all aspects of service and hospitality. He is the backbone of our company, very opinionated and often correct. He works very hard to keep the daily operations in line and is constantly teaching me how to be a better manager.
What is the best food city?
I’m sure this isn’t a surprise to anyone and maybe I’m bias because this is my home, but I’m going to say Bushwick. Over the last 5 years I’ve gotten to explore the area and there’s just about any type of food you can think of a mile or two away.
How do you relax outside of work?
Relaxing is a luxury, it’s very rare that I’m not thinking about work. I do enjoy treating myself to a spa day every now and then.
What is your astrology sign (including moon and rising)?
I’m an Aquarius, Taurus moon, Leo rising
