This Is TASTE 703: Yara Herrera’s Hellbender Can’t Be Ignored
Dec 17, 2025
Yara Herrera, the chef-partner of Hellbender, discusses her journey from Los Angeles to New York, detailing her unique approach to Mexican-American cuisine. She shares the story behind the restaurant’s inception and her standout brunch masa pancakes. Rob Rubba, chef-owner of Oyster Oyster and 2023 James Beard Award winner, dives into his commitment to sustainability and zero waste. He reflects on transformative culinary experiences and his journey to plant-focused cooking, reinforcing his values in hospitality and ethics.
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First Restaurant Spark
- Rob Rubba described starting as a busboy at The Crab Trap, where he first felt the restaurant 'magic' and the hustle of service.
- The chaotic back-of-house energy there gave him an early itch to work in restaurants and taught him grit.
High Standards Shape Careers
- Working at high-expectation kitchens exposed Rob to elite peers and standards that shaped his ambition.
- He says immersion among top cooks taught him what excellence in restaurants truly demands.
A Meal That Redefined Hospitality
- Rob recalled dining at Daisan Harumi in Tokyo and receiving a handwritten menu he still cherishes.
- The chef's attention to tiny details and handmade wares inspired Rob's view of hospitality and craft.