Shaun Hergatt
Chef Shaun Hergatt’s impeccably executed menu of modern Asian-accented French cuisine at SHO has garnered him a “Best New Chef” accolade from New York magazine, and “Best New Restaurant” from both Esquire and New York magazines. As the young chef de cuisine of The Dining Room at the Ritz-Carlton in Sydney, he quickly earned international acclaim. He subsequently worked at Atelier at the Ritz-Carton in Central Park and at The Setai in Miami before returning to NYC to open SHO Shaun Hergatt, his first solo project. Hergatt will also be a featured chef at the New York Culinary Experience on October 2nd and 3rd at The French Culinary Institute in NYC. For more information about the event visit www.nymag.com/nyce.
Put your ban on carbs on hold and indulge in my grandma’s incredibly delicious Finnish bread.
Grandmother’s Finnish Pulla bread. Growing up, I have warm memories of this recipe. This traditional bread from Finland where my grandmother is from reminds me of her making this in the kitchen on special family occasions. It is simple yeast bread with sugar, raisins, and cinnamon but smells amazing when baking and is incredibly delicious—especially when devoured fresh out of the oven.
Kanoyama in New York is a hidden gem that I love.
Kanoyama. This is a hidden gem that sits on the corner of Second Avenue and 11th Street in New York City. I love Japanese cuisine in general but this restaurant uses outstanding, unique ingredients and it’s always fresh, which is important to me. I have been there so many times for dinner and have even made friends with the chef, Chef Nobu, who is extremely personable and very talented at what he does.
To learn the Japanese cooking tricks of the trade, check out Tetsuya: Recipes From Australia’s Most Acclaimed Chef.
Tetsuya’s. I am a huge fan of simplicity and I love Japanese cuisine so I always flip through this book to get inspired. The photography is exceptional, and the direction and simple manipulation of the ingredients really emphasizes how less is always more.
Food Destination
Paris, to me, is where the origin of cuisine was created.
Paris. This to me is where the origin of cuisine was created. I’ve come here to eat at the Michelin-star restaurants. Here, the products are extremely quality-driven. The French have a very natural philosophy about food and the taste is just delicious. Bon appétit.
