Shaun Hergatt : the award-winning executive Australian chef based in New York.
- 2 Star chef in NYC
- Australian roots cuisine
- Artful, creative, modernist cuisine
_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _
Australian Chef Shaun Hergatt is a Manhattan based classically trained creative modernist. Renowned for his technically precise cooking and painterly presentations, Hergatt is inspired by childhood memories, nature, art and his daily life in New York.
All started in Rural Queensland, Australia
Growing up in rural Queensland, Hergatt developed his passion for food at a young age as he experienced flavorful dishes prepared by his Scandinavian grandmother and his father, a professional chef. His culinary career began at an early age of 17, when he began a four-year apprenticeship in classical French cuisine at Crystal Twig, a fine dining restaurant in Cairns. In 1997, Hergatt moved to Sydney and became chef de cuisine of The Dining Room at The Ritz-Carlton, Sydney where he received critical acclaim for his dishes and was awarded “Best Young Chef.”
The American dream
Continuing with The Ritz-Carlton, Hergatt moved to their location in New York City’s Central Park as chef de cuisine and under his leadership, the restaurant was awarded three stars by the New York Times and received a James Beard nomination for “Best New Restaurant.” Hergatt took his culinary skills to Miami and became Executive chef at The Setai, a three star restaurant awarded “Best New Restaurant” from Esquire and in 2008 and 2009, the restaurant placed second in the world on Conde Nast Traveler’s “Gold List.”
In 2009, Hergatt moved back to New York to open his own restaurant, SHO Shaun Hergatt, located in the bustling Financial District. The restaurant received two Michelin stars and a 29 out of 30 Zagat rating and was awarded “Best New Restaurant” by both Esquire and New York Magazine. Hergatt received acclaim for his geographically-inspired dishes and was also recognized as “Best New Chef” by New York Magazine.
After SHO Shaun Hergatt, he became the executive chef and partner of Juni in 2013 and earned a Michelin-starred restaurant while gaining recognition for its innovative design and fresh produce. Juni loosely translates to “the heart of the season,” and Hergatt only uses produce in season and at its ripest, which explains the ever-changing menu items.
In 2016 Hergatt signed 432 Park Avenue, a residential skyscraper that soars in the heart of Manhattan. Chef Hergatt also oversees The Dominick Hotel in Soho, Manhattan and Langtry Farms a new development in Napa Valley California.