Founder, Rory Herrmann, has built multiple restaurants from the ground up and has been Chef de Cuisine for some of the most renowned chefs, from Thomas Keller to Dan Barber. Rory started out in the kitchens of Sundance, moved through New York kitchens such as Blue Hill and Per Se, before opening Bouchon in Beverly Hills. As Private Dining Chef at Thomas Keller’s Per Se in New York, Rory orchestrated multiple private dining events. As Director of Culinary Operations for one of the biggest restaurant groups in Los Angeles, Rory oversaw the design, building, and operations of multiple hit restaurants such as Republique and The Rose Café. Herrmann Hospitality provides special events services, talent acquisition and consulting services.
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