Born and raised in Cairns, Australia, Shaun Hergatt’s passion for cooking was deeply rooted in his family traditions. His father, a professional chef, and his Scandinavian grandmother exposed him to diverse culinary influences from a young age. At 17, Hergatt embarked on a four-year apprenticeship in classical French cuisine at Crystal Twig, a fine dining establishment in Cairns. This foundational experience honed his skills and set the stage for a remarkable culinary career.
Rise to Prominence in Australia and the United States
In 1997, Hergatt’s career took a significant leap when he became the Chef de Cuisine at The Dining Room at The Ritz-Carlton in Sydney. His innovative approach earned him the title of “Best Young Chef” by the Australian Hotels Association in 2000. Seeking new challenges, Hergatt moved to New York City, where he joined Atelier at The Ritz-Carlton, Central Park, as Chef de Cuisine. Under his leadership, the restaurant received a three-star review from The New York Times and a James Beard nomination for “Best New Restaurant.”
Culinary Achievements in Miami
Hergatt’s journey continued southward to Miami, where he assumed the role of Executive Chef at The Setai. His culinary artistry garnered a three-star review from The Miami Herald and the restaurant was named “Best New Restaurant” by Esquire. Additionally, The Setai earned a spot on Condé Nast Traveler’s “Gold List” in 2008 and 2009, solidifying Hergatt’s reputation as a chef of exceptional talent.
Establishing a Signature Presence in New York
In 2009, Hergatt returned to New York City to open his eponymous restaurant, SHO Shaun Hergatt, in the Financial District. The establishment quickly gained critical acclaim, earning two Michelin stars, a 29 out of 30 Zagat rating, and “Best New Restaurant” accolades from both Esquire and New York Magazine. Hergatt himself was recognized as “Best New Chef” by New York Magazine, highlighting his impact on the city’s culinary scene.
Innovative Ventures and Private Dining
Demonstrating versatility, Hergatt opened Juni in 2013, a fine dining concept that also received a Michelin star. In 2016, he pioneered one of New York City’s first private restaurants at 432 Park Avenue, overseeing the culinary program for the building’s residents and guests. This venture showcased his ability to blend exclusivity with gastronomic excellence.
Recent Endeavors and Continued Excellence
October 2020 marked the opening of Vestry in SoHo, where Hergatt serves as Executive Chef and Owner. The American restaurant, known for its seasonally driven dishes, was awarded a Michelin star in both 2021 and 2022. Expanding his culinary footprint, Hergatt launched Caviar Bar in Las Vegas in December 2021, focusing on New American seafood with an emphasis on world-class caviar. In 2022, he introduced REN, his first wood-fired grill restaurant, further diversifying his portfolio and showcasing his adaptability in the culinary world.
Culinary Philosophy and Inspirations
Hergatt’s culinary creations are deeply influenced by his childhood memories, nature, art, and daily experiences. He emphasizes the importance of understanding ingredients at their peak, often drawing inspiration from personal experiences like picking cherries with his grandmother. His dishes reflect observations of nature, aiming to evoke emotions and memories through food.
Accolades and Industry Recognition
Throughout his career, Hergatt has amassed numerous awards and honors, including multiple Michelin stars and James Beard nominations. His restaurants have been featured in Esquire’s “Best New Restaurant” and Condé Nast Traveler’s “Gold List,” underscoring his consistent delivery of exceptional dining experiences.
Conclusion
Chef Shaun Hergatt’s journey from a young apprentice in Australia to a celebrated culinary innovator in the United States exemplifies dedication, creativity, and a relentless pursuit of excellence. His ability to intertwine personal experiences with culinary artistry has not only earned him international acclaim but also enriched the gastronomic landscape for diners seeking memorable and inspired cuisine.
