Owner & Executive Chef of Caviar Bar
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.
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.” Continuing with The Ritz-Carlton, Hergatt moved to their location in New York City’s Central Park as chef de cuisine, 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 before closing in 2013. Hergatt moved on to open Juni the same year, a celebrated fine dining concept that also received a Michelin star.
In October of 2020, Hergatt made his highly-anticipated return to the New York City restaurant scene with the opening of Vestry in SoHo, where he acts as executive chef and owner. An American restaurant featuring seasonally driven dishes, Vestry was greeted with high praise and was quickly awarded a Michelin star.
In December of 2021, Hergatt opened his first-ever southwestern venture in Las Vegas, Nevada. Caviar Bar, owned and operated by Hergatt, resides inside Resorts World Las Vegas and serves up New American seafood. With a focus on world-class caviar, the menu offers fresh seafood and shareable bites alongside delectable entrees and rich desserts.
- Two Michelin stars | SHO
- “Best New Chef” | New York Magazine
- “Best New Restaurant” | Esquire, New York Magazine | SHO
u003cbu003eExecutive Chef Zouk Groupu003c/bu003eu003cbru003ernrnKnown as a pioneer of plant-based fine dining and an award-winning cookbook author, Tal Ronnen is the founder and chef of Crossroads Kitchen, the highly regarded vegan restaurant and LA institution that recently debuted at Resorts World Las Vegasrn
- New York Times Bestseller | The Conscious Cook
- Los Angeles Times | 101 Best Restaurants
- VegNews Magazine | Best Fine Dining