Denise Herrera is the Vice President of Culinary for Burtons Grill and Red Heat Tavern. In 2004 Herrera partnered to help create the Contemporary American Grill concept and started as the Executive Chef of the first location in Hingham, MA. She was responsible for developing systems and processes for the operation that focused on the brands values, quality, consistency, and customization. Burtons Grill LLC currently has 17 Burtons Grill & Bar locations and 5 Red Heat Taverns.
Mrs. Herrera is currently the Chairperson of the Massachusetts Restaurant Association’s executive board and is active with the Massachusetts Restaurant Association Educational Foundation. She volunteers her time with various associations such as the Boys & Girls Club and works with her Executive Chefs on community outreach events. Mrs. Herrera was also one of sixteen people selected to participate in the inaugural Culinary Enrichment and Innovation Program, a culinary leadership program from the Culinary Institute of America and Hormel Foods. She helped launch a pilot program, Esperanza Cooks, the recipe for life. This eleven-week program teaches young women not only how to cook but also how to shop for quality ingredients, plan and prepare nutritious meals, and the fundamentals of teamwork. Denise participated in the UMASS Emerging Leaders Program in 2012.
Herrera started her career with Houston’s restaurants after graduating from Johnson & Wales University with an AOS in Culinary Arts and a BS in Foodservice Management.