Raised near Australia’s Great Barrier Reef, Shaun Hergatt grew up immersed in nature. He spent his childhood on his grandmother's farm, harvesting produce, hunting for wild boar, collecting oysters, and fishing for trout. That deep connection to the land shapes his culinary philosophy today.
The chef's down-to-earth upbringing (both literally and figuratively) made him realize he comes from the Earth, and one day, he'll return to the land under the grass.
In the meantime, his purpose is clear: to make people happy. Knowing first-hand the power of memorable dining experiences to touch hearts and change lives, he channels his passion through restaurants like Vestry.
Below, learn more about Chef Shaun Hergatt’s journey and his favorite restaurants in the city he now calls home.
What are your overall favorite restaurants in NYC?
Eating for two and a half decades in New York City, I’ve got a bit of a repertoire.
Sushi Ryusei, a small neighborhood place. The chef gets fish from a market in Japan. Every time I eat the omakase, I'm always impressed because it’s very high quality for an extremely great value.
Another I've been frequenting for 25 years: Minetta Tavern. I love that restaurant. Keith is a dynamic force. Obviously the Black Label burger is one of the best in the country. I love the value and the way it makes you feel. The ambiance–it has a really great vibe. Great service and consistent quality.
4 Charles Prime Rib. They've got such a great attitude and in-depth knowledge. It's definitely a full experience. And the food is just really good. I love the service – they're so engaging, a pleasure to eat there.
For a classic NYC meal or first timers to the city?
Katz’s Deli is one of the most iconic restaurants of all time in the city. Delmonico's downtown. That’s such an amazing place with some of the most known dishes in history invented there. Keens Steakhouse. You've got presidents, celebrities, hundreds of years of history. Junior’s. Everyone comes for cheesecake. Sarabeth’s is a great breakfast place.
For a big celebration?
If it was my birthday or something that I wanted to celebrate, I like to go to per se, Daniel, or Le Bernardin. I appreciate how much effort goes into the cooking. And when you celebrate a lifetime memory, it becomes one of those things that you can't forget. I just appreciate the art of their cooking, and it's their personality shining on the plate.
For simple comfort food?
Shake Shack.
I'm also a big fan of Korean barbecue. Wonjo, they have coal-driven barbecue, you can’t do that anymore. It’s been around since the 90s. Koku Ramen. The consistency of the ramen and the broth. It’s a hole in the wall. Rubirosa for the thin crust pizza. Put your name down, go do some shopping. It's going to take you up to hour and a half to get in there. They do this Calabrian Chili Pizza. I love that pizza.
For Australian food?
Everyone knows Ruby’s. It’s a nice, casual spot. Old Mates Pub that just opened, same owner as the Chinese Tuxedo, which I like.
For dining alone?
Marea at the bar. It’s a good pasta place.
Any hidden gems?
Sushi Yasuda, Casa Lever, Thai Diner, Nha Trang.
Favorite hotel?
The Greenwich Hotel has a very New York-centric stay. It’s something special. Super boutique. They've got an amazing Japanese spa. The restaurant is one of the busiest in the city, with Chef Andrew Carmellini.
Your hometown of Cairns, Australia is a beautiful city near the Great Barrier Reef. How does your upbringing there affect how you approach food?
My upbringing there is the foundation. I always give credit to my grandmother (momo) from Finland, who instilled discipline, creativity, and cooking when I was four years old.
Also the environment. Growing up on a farm, planting and picking organic, fresh watermelon, peaches, bananas. Going fishing with my grandmother for trout, crayfish and all these beautiful seafood. Eating oysters right off the rock. I grew up on the water. At the same time, every Sunday was lamb roast, because we are meat eaters in Australia. Going hunting for game – wild boar.
Who would you invite to eat at one of your restaurants that hasn’t dined there yet?
Somebody who really doesn’t have the opportunity, but you could give them an amazing lifetime memory. It happened to me when I was a kid, and that was also a big reason why I wanted to do what I wanted to do.
As a young person, we never had a lot of money, and going to a strong restaurant for the first time when I was 13. I remember that experience because we always ate at home. We come from a humble background. I went to Tawny’s. I can still taste the lobster thermidor and virgin piña colada even today. The service was so sweet to me.
That was the biggest experience of my life. I still remember the conversation with my auntie and my uncle. I still remember the drapes and the table setup. This was 40 years ago.
What's something most people wouldn't know about you?
I’m a normal dude. I'm a guy who wears flip flops, shorts and a tank top. I hang out in the sun, and I love to swim In the ocean.
I don't come from anything except for the Earth. I grew up in Cairns. I lived on a farm, so I know cattle and ducks and chickens. What the egg smells like when it comes out fresh. When all of this stuff is done, I’ll go under the grass. It's that 360 cycle, because I'm from the land.
I'll always be that way. It doesn't matter how much success or failure I go through. I'm just a person who works very hard, just like everyone else, trying to enjoy their life and just be good to people.
What’s been your favorite memory as a chef?
The first time I got to open my own restaurant, SHO. My whole love and heart and soul. It was really the start of me expressing myself as a person through my profession.
What advice would you give to chefs?
If you do it with passion and truth of what you love, that's the first step. It's really just about giving people lifetime memories and creating experiences for your clients. There's a certain endorphin level that changes in the mind and the love that comes in through your heart.
Tell us about your friendship with Brooklyn Beckham.
Brooklyn's a great guy. He's a man with a business and a goal. He's been brought up with a very disciplined family, and he’s got an extremely humble attitude. He's a very solid and honest human being, passionate about what he does.
What upcoming projects are you most excited about?
I'm going to be opening a new American brasserie in Atlanta soon. I like Atlanta, the people are super kind down there.
Nowadays, what’s your dream?
I've always been a dreamer. I still remember walking through the bush when I'm 10 years old fishing in the middle of nowhere. I’d see on the TV about different parts of the planet.
My biggest goal in life is to make my clients happy. You realize you've made a large impact on a singular person, but then that grows into making a large impact on a bigger community. I just love to support the communities.
I've always been a giver. And I've always been a server in life. My dream is to be a better server. It's about passing knowledge, and it's about trying to help people just be good and grow. That's a very satisfying mindset and my dream for the future. You have an opportunity to assist and better their life. We're humans, and we're supposed to help humans.
Address Book
Casa Lever
390 Park Ave at, E 53rd St, New York, NY 10022
Chinese Tuxedo
5 Doyers St, New York, NY 10013
Delmonico's
56 Beaver St, New York, NY 10004
Junior’s
1515 Broadway, W 45th St, New York, NY 10036
Keens Steakhouse
72 W 36th St., New York, NY 10018
Koku Ramen
2 W 32nd St, New York, NY 10001
New Wonjo
23 W 32nd St, New York, NY 10001
Nha Trang One
87 Baxter St, New York, NY 10013
Old Mates Pub
170 John St, New York, NY 10038
Sarabeth’s
40 Central Park S Located in: 40 West 59th Street Condominium, New York, NY 10019
Sushi Ryusei
216 E 39th St, New York, NY 10016
Shake Shack
225 Varick St, New York, NY 10014
Rubirosa
235 Mulberry St, New York, NY 10012
Ruby’s
219 Mulberry St, New York, NY 10012
Hero image: Shaun Hergatt
