Hugo Vera
Rolf and Daughters | Nashville TN
July 2026
Born and raised in Mexico City, Mexico, Hugo Vera grew up surrounded by good cooks in his family, but a career in kitchens wasn't initially on his mind. Instead, Vera became a professional soccer player. But when his time as a footballer eventually came to an end, Vera found a new purpose in cooking.
In 2011, Vera moved to Charleston, South Carolina, and started working at Normandy Farms, learning to bake bread, before making his way to HoM, where he went from prep cook to sous chef while learning the ins and outs of the kitchen from Chef Shay MacDonald. Not long after, he moved to Edmunds' Oast Brewing Co. In 2014, Vera emailed Chef Enrique Olvera, whom he had met a few years earlier at a Cook It Raw event in Charleston. Olvera connected him with Rising Stars alum Daniela Soto-Innes, and a week later, Vera joined the team at Cosme in New York City as a prep cook. He worked his way to the line and was eventually promoted to sous chef before becoming the opening chef de cuisine of Atla in 2017, where he collaborated with Soto-Innes on the menu.
In 2019, Vera moved to California and joined the team at The Charter Oak Restaurant, where he worked closely with Rising Stars alum Christopher Kostow as the restaurant's research and development executive sous chef. In 2024, Vera moved to Nashville, Tennessee, and joined the team at Rolf and Daughters as the chef de cuisine. Since taking over the lauded kitchen, Vera has embraced the local, fermentation-focused ethos of the restaurant while incorporating distinct Latin American flavors. He is opening doors for other Latin American chefs in the industry and empowering young cooks in his kitchen through hands-on training and education.
