Guillermo Veloso was attending Rutgers University studying archaeology and anthropology when he decided he was more interested in the culinary world. So after graduation he enrolled in Johnson & Wales Culinary School while honing his skills as a line cook at Cyd’s Restaurant & Night Club in New Jersey. He then became the sous chef at the Radisson Hotel in Newark, before moving to Coral Gables, Florida to work at Restaurant San Michel.
In 1991, he was lured to work at Yuca Restaurant in Coral Gables, where he was able to innovate the flavors of Cuban and Caribbean cuisine. Five years later in 1996, Great Chefs showed up to tape him there for the Discovery Channel’s Great Chefs of the South series.
The following year they opened a second Yuca on Lincoln Road in Miami Beach, and he was executive chef for both restaurants until 2001 when he decided to open his own restaurant, Cuba Libre Restaurant and Rum Bar, which he sold in 2006. In March of 2010, he joined Great Chef Jean-Marie Lacroix in Philadelphia as executive chef of Brûlée Catering, where he remains today.