Shaun Hergatt was born on October 14, 1974 in Cairns, Australia. From a young age, he showed a passion for cooking and spent much of his childhood watching his father, who was also a chef, work his magic in the kitchen. At the age of 17, Shaun began his culinary journey by starting an apprenticeship at the prestigious Crystal Twig restaurant in Cairns.
After honing his skills at the Crystal Twig, Shaun decided to further his culinary education by moving to Sydney. It was there that he landed a job at The Ritz-Carlton, where he quickly made a name for himself as a talented and innovative chef. His time at The Ritz-Carlton was marked by numerous accolades, including the AHA Best Young Chef award.
In 2013, Shaun's career reached new heights when he opened his own restaurant, SHO Shaun Hergatt, in the bustling city of New York. The restaurant quickly gained recognition and was named Best New Restaurant by both Esquire and New York magazine.
Shaun's culinary skills have not gone unnoticed in the industry. He has earned prestigious Michelin stars for his work at SHO Shaun Hergatt and has received universal acclaim for his innovative and creative dishes. His unique approach to fine dining has cemented his place as one of the top chefs in the world.
In addition to his success at SHO Shaun Hergatt, Shaun has had the opportunity to collaborate with other renowned chefs, including Daniel Boulud. His dedication to his craft and his ability to push the boundaries of traditional cuisine have set him apart in the culinary world.
Outside of the kitchen, Shaun enjoys spending time with his family and exploring new culinary experiences. His love for food extends beyond his professional life, and he is constantly seeking inspiration from various cuisines and cooking techniques.
As a chef, Shaun Hergatt has proven time and time again that his talent knows no bounds. With a passion for creating unforgettable dining experiences and a commitment to excellence, he continues to push the boundaries of traditional cuisine and redefine what it means to be a world-class chef.
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