Guillermo was born in 1963 in Ciudad Hidalgo, in the state of Michoacan in central Mexico. At age 13, when most kids are just entering junior high school, Guillermo moved to the United States by himself to seek opportunities unavailable to him in Mexico. He tried his hand at factory work, landscaping, and construction. One day, a friend asked him to help wash dishes at a restaurant. The moment he set foot in a restaurant kitchen, he knew he’d found a home.
Chef Tellez went to school, achieving culinary degrees from the Kendall College for the Culinary Arts in Chicago, and Madeleine Kammen’s Professional Cooking School for American Chefs at Beringer Vineyards in the Napa Valley of California. He then became a line cook at an acclaimed French restaurant in the Chicago suburb of Highland Park.
The real turning point came in 1989, when he went to work for Charlie Trotter, famed Chicago Chef and Restauranteur. Guillermo traveled across the USA and Europe learning Grand Cuisine at the highest level of sophistication and creativity, savoring the flavors and cultures of different worlds, while cooking for charity events with many celebrity chefs, famous winemakers and renowned master sommeliers.
When Trotter opened a restaurant at the MGM Grand in Las Vegas, he tapped Guillermo to be the Chef de Cuisine. The efforts paid off: In 1993, Chef Tellez became the first winner of the James Beard Foundation’s Felipe Rojas-Lombardi Award of Achievement for Hispanic Chefs. In 2004 chef Guillermo open “C” restaurant in the fabulous One&Only Palmilla resort, Los Cabos, Mexico for Charlie Trotter, and quickly was on the vaunted Robb Report Magazine list of the “Best of the Best”. Executive Chef Tellez remains grateful to Charlie Trotter and the confidence he had in his former employee. “If anyone can succeed, it’s Guillermo,” said the celebrated chef. We at Flora Farm agree.