Chef Shaun Hergatt of Juni - Biography

New York, NY

August 2014

Shaun Hergatt grew up in a culinary-oriented family in Cairns, Australia, with dual influence from a Scandinavian grandmother and his father, a professional chef. Cooking, he felt, was already in his blood.

Ambitious and of age, 17-year-old Hergatt pursued a four-year apprenticeship at Cairns fine-dining restaurant Crystal Twig, where the young chef trained in classic French cooking. Sydney’s exotic and ample dining culture was alluring to Hergatt, so he moved. By 23, he was chef de cuisine of The Dining Room at The Ritz-Carlton. Awards and recognition came swiftly, with Hergatt earning accolades, including an AHA “Best Young Chef” award in 2000 and a Gold Medal from the prestigious International Salon Culinaire.

Primed for a move to the States, Hergatt joined Atelier at The Ritz-Carlton in New York City as chef de cuisine. Again, accolades followed, including a James Beard nomination for “Best New Restaurant.”

The trend continued as Hergatt move to Miami five years later, earning The Setai a “Best New Restaurant” award from Esquire. By 2009, Hergatt was ready to put his name on the front burner, opening SHO Shaun Hergatt and earning two Michelin stars. Now executive chef of Juni, Hergatt’s skills are fully seasoned, and set to the rhythms of a 50-seat, intimate experience.