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Rory Herrmann

Sprout Restaurant Group - Los Angeles, CA


Rory Herrmann is an accomplished Chef, Bon Vivant and the Director of Culinary Operations for Sprout Restaurant Group.  Sprout LA focuses on collaborating with hospitality and culinary talent to provide unique dining experiences in Los Angeles. Sprout LA supports and highlights the passion, dedication and creative direction of our chef partners and is responsible for highly acclaimed restaurants including Republique, Rose Cafe-Restaurant, Petty Cash, and more. In addition to the oversight of Sprout’s current restaurants, Herrmann is charged with developing several new Los Angeles restaurants, including Tsubaki in Echo Park.  

Most recently, Herrmann was the Chef de Cuisine of Thomas Keller’s Bouchon in Beverly Hills.  During his three-year tenure, Bouchon received a three-star rating from The Los Angeles Times. Los Angeles Magazine hailed Bouchon as one of the “Best New Restaurants” in the city and Angeleno Magazine rated it as one of Los Angeles’ “Top 10 Hot Spots.”  In 2010, Herrmann received the Los Angeles-San Diego Rising Star award from Starchefs.

Herrmann is a graduate of the French Culinary Institute.  He has worked under many notable chefs from three-star Michelin Chef Alain Ducasse at his eponymous restaurant at the Essex House and Mix to Dan Barber at Blue Hill Restaurant.  Herrmann also worked in the kitchens of the Sundance Resort in Sundance, Utah.

A California native, Herrmann 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. 

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