Chef Shaun Hergatt Settles In At The Surf Lodge For Summer - 27 East

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Chef Shaun Hergatt Settles In At The Surf Lodge For Summer

author on Jun 20, 2019

The Surf Lodge’s new culinary director for the summer is Shaun Hergatt, a Michelin-Starred chef who has been nominated for the James Beard Award. He plans to bring a new beach flare, Asian fare menu to the Montauk hot spot this season.

The Manhattan-based Chef Hergatt, a native of Australia, is a classically trained creative modernist. He is world-renowned for his technically precise cooking and artistic presentations, inspired by his childhood memories, nature, art and his daily life in New York. Chef Hergatt developed his passion for food at a young age in rural Queensland where his father was a professional chef and his Scandinavian grandmother would prepare flavorful dishes for the family.

His culinary career began at the age of 17, when he began an apprenticeship in classical French cuisine at a fine-dining restaurant in Cairns, Australia. He then moved to Sydney to become the chef de cuisine at the Ritz-Carlton, where he was awarded “Best Young Chef.” A few years later he moved to New York City’s Central Park Ritz-Carlton, continuing as chef de cuisine. While there, the restaurant was awarded three stars by the New York Times and received a James Beard nomination for “Best New Restaurant.”

In 2009, Chef Hergatt opened his own restaurant, SHO Shaun Hergatt, receiving two Michelin stars, a “Best New Chef” award by New York Magazine, and a “Best New Restaurant” award by both Esquire and New York Magazine. He became executive chef and partner of Juni in 2013, earning another Michelin star. In 2016, Hergatt signed 432 Park Avenue, and currently oversees the Dominick Hotel in Soho, and Langtry Farms in Napa Valley, California.

His food is minimal, but focuses heavily on precision, technique, and time. For example, a marinade may be prepared for over a week, ensuring that the flavors are robust and distinct. His approach to building a menu looks to balance and layer scents, flavors, colors and textures. The theme for this year’s culinary program is to make the dining experience an artistic one. In Montauk, Chef Hergatt noticed a rich history of creative types and entrepreneurs living amongst fishermen, craftsmen, farmers and purveyors. The natural beauty and honest living of the hamlet reminded him of his own past. For his partnership with The Surf Lodge, he was inspired by a love of seafood that started in childhood. There will be new poke bowls, Crab and Lobster Boil Thursday’s using all local ingredients, new hot breakfast items, a “doggy” menu, and much more.

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