Rory Herrmann has tasted the best of both coasts, growing up in the beauty of California and Utah and training in the culinary crucible that is New York City. After training at The French Culinary Institute, Herrmann went westward like a culinary pilgrim, working the kitchens of Sundance Resort in Sundance Village, Robert Redford’s cultural oasis in the wilds of Utah.
After several years of cooking in Utah, Herrmann returned to the East Coast to work with some heavyweights of cuisine in several top New York area restaurants, including Alain Ducasse at his eponymous Essex House restaurant and Dan Barber at Blue Hill. Furthering the good impression he was making on the city’s culinary landscape, in 2004 Herrmann was chosen for the opening kitchen team for Thomas Keller’s Per Se restaurant, where he worked first as chef de partie, then sous chef. Herrmann eventually became the private dining chef, where he oversaw all private events and parties for the restaurant.
When Keller opened Bouchon Bistro, Herrmann headed back to California to helm the kitchen as chef de cuisine in November of 2009. Since its opening, Bouchon Bistro has garnered constant praise, even ranking as one of Angeleno Magazine’s Top 10 LA Dining Spots. Meanwhile, Herrmann continues to learn from his mentor, Keller, ensuring that each and every plate that goes out bears the same mark of irrefutable quality.
On top of his culinary pursuits, Herrmann is a firm believer in giving back to the community and actively contributes his culinary talents in helping raise funds and awareness for charitable organizations such as Meals on Wheels, Cystic Fibrosis Foundation, March of Dimes and the Starlight Children’s Foundation.