Culinary Director Shaun Hergatt of Surf Lodge

Renowned for his technically precise cooking and painterly presentations, Hergatt is inspired by childhood memories, nature, art and his daily life in New York.  Growing up in rural Queensland, Hergatt began his culinary career 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. 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 and Shaun 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. Chef Hergatt now oversees The Dominick Hotel in Soho, 432 Park Avenue, and Langtry Farms a new development in Napa Valley California.