Chef Guillermo Carreño was born and raised in a small town in Oaxaca, Mexico and moved to the U.S. in 2012.
His culinary career began at the age of 19 in Tijuana, where he started his journey as a dishwasher in an Italian restaurant.
Being in that kitchen, he found his passion for cooking.
Working under award-winning chef Javier Plascencia, he felt inspired and learned the skills that he needed to begin pursuing a career in the restaurant industry.
Over the next five years, he worked his way up to eventually owning a small restaurant in Oaxaca with his mother, called Carmen Cocina.
In this restaurant, he cooked for two years side-by-side with his mother.
After moving to Seattle, he has worked in various restaurants around Seattle under notable chefs like Tom Douglas, Tamara Murphy and Walter Pisano.
Guillermo graduated from Seattle Central College's Culinary Academy in 2017, and was selected to represent Seattle Central in an international culinary competition in Soria, Spain.
He is currently the Chef de Cuisine at renowned Seattle restaurant Tulio, where he uses fresh, local and seasonal ingredients to create variations of traditional dishes.
Although he lives in Seattle, he returns to Oaxaca every year to keep learning about Oaxacan cuisine and of course and to cook with his mom.
Guillermo's Teaching Style & Approach
Chef Guillermo uses a combination of lecture, discussion, demonstration, PowerPoint, showing or passing around actual tools and ingredients, hands-on practice, and tasting.
He likes to use traditional cooking methods and ingredients, and share the culture and history of all of them.
Creating a relaxed atmosphere, he encourages everyone to participate in order to be able to learn as much as possible and enjoy the experience fully.