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Obtained an Associate degree in pharmaceutical science, but shortly after enrolled in the hotel school in Caracas (INCE). Right after graduation he is accepted by Marc Provost as apprentice in the well-known French Restaurant Le petite Bistrot de Jacques, after 3 years Herbert is promoted to Sous Chef de Cuisine.

A year later after realizing that there were still so much to learn Herbert move to France where he would work in Michelin awarded Institutions as well as the well-known Relais & Chateau Group such La Cote St Jaques, Apicious, at the same time Herbert made few incursion in the French infused Caribbean cuisine, worked at Le Orsin Bleu in Martinique.

Always hungry for more he get enrolled in the famous French Culinary School LENOTRE in Paris where he introduced himself to what will later become one of his new passion “Bread Baking” Herbert took a trip back to his County where he got hired as Executive Sous Chef at the Hilton hotel Group in Caracas.

He decided to go back to France after a Great Opportunity opens to work with one of the best Chef in France at the time...Marc Meaneau at L'esperance, on his way to France Herbert decided to stop in New York where his plans will radically change.

Got a Job at Le Bateau Ivre, little he knew he will be with this Group for over 15 year including a 4 years gap to open his own Restaurant A.O.C Bedford which received among its awards one TONY for the “Best Chunk of Meat” for the wonderful Suckling pig served table side as well a mention on the Michelin Guide New York 2007.

AOC beford closed its door 2008, so Herbert decided to go back to his other Passion “Bread Baking so he enrolled in a 1 year International bread baking program at the French Culinary Institute of America Before going back to work for Le Bateau Ivre. Herbert continues to work for New York hospitality group as Executive Chef and GM of Le Bateau Ivre.