Born in Costa Rica and raised in El Salvador, chef Lester Herrera discovered his passion for cooking in his family’s kitchen, where he experimented with traditional dishes, always seeking to elevate and present them in a unique way.

Inspired by his best friend, who worked in a French restaurant, Herrera was encouraged to pursue a professional culinary career, which led to his first job at Bastille Kitchen. Starting as a dishwasher at the renowned French restaurant in Fort Point, he he quickly immersed himself in the kitchen environment, eager to learn and grow.

Over the years, he has honed his skills at several prestigious establishments including Article 21, Legal Seafood, La Brasa, Mentón, and Lolita’s. Each of these experiences contributed significantly to his development as a chef, teaching him the nuances of different culinary techniques and the importance of each role within a kitchen.

While Herrera did not attend a traditional culinary school, he pursued numerous online courses and certifications, focusing on the diverse cultures, flavors, and ingredients that enrich the culinary world. His non-traditional education allowed him to keep his learning dynamic and engaging.

Currently residing in Quincy, MA, he brings together his rich experiences and continuous learning in his current position as Executive Chef at Ruka. He believes that a mix of responsibility, passion, dedication, and the willingness to share knowledge is key to success in the culinary arts. His greatest joy comes from creating new dishes and seeing the delight on his customers’ faces as they enjoy his meals.

Outside the kitchen, Herrera enjoys discovering new foods, dining at various restaurants, and playing video games. He draws inspiration from culinary icons like Anthony Bourdain, David Chang, and his mentor, Thomas Berry. His favorite cookbooks include “White Heat,” “Six Seasons,” “The Book of Sushi,” and “The Big Fat Duck Cookbook.”

Looking ahead, he dreams of opening his own restaurant where he can continue to innovate and share his culinary creations. His immediate goal is to keep learning and growing in his career, always pushing the boundaries of his culinary expertise.