Pastry Chef Damien Herrgott of Bosie Tea Parlor - Biography

New York, NY

July 2012

Damien Herrgott grew up in pastry, living in the town home above his parents’ patisserie in Besançon, France. A third generation patissier, Herrgott began working in the kitchen of Pâtisserie La Panetière as a toddler. As he grew, so did his responsibilities, and by age 15 he was a full-time apprentice.

Herrgott soon set his sights on Paris and, at 20 took, a position at the famed Ladurée, where he remained for one year. And when “the god of pastry” Pierre Hermé opened his first Paris shop, Herrgott was hired as the pastry chef for the pre-opening. Herrgott stayed with Hermé—his greatest creative influences—for four years, opening two more Paris shops.

In 2005, Herrgott was hired pre-opening to be the executive pastry chef at Bouley Bakery in Tribeca. Herrgott was then hired as opening executive pastry chef for Bosie Tea Parlor, where he enjoys complete creative freedom. At Bosie, Herrgott designs pastries, macarons, and other sweet offerings, as well as the savory menu and tea service.