NINTH ANNUAL - OCTOBER 5-27, 2019 - SAVE THE DATE!
As director of culinary operations for Sprout Restaurant Group in Los Angeles, Rory Herrmann is responsible for a slew of LA’s hottest restaurants—Otium, Bestia, Republique and Barrel & Ashes. In addition to the oversight of Sprout’s restaurants, Herrmann was charged with developing several new L.A. restaurants, including the Rose Café in Venice, California.
The chef and bon vivant is also the founder of Herrmann Hospitality, a restaurant group, talent acquisition and entertainment company.
Herrmann was the opening 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 L.A.’s Best New Restaurants and Angeleno Magazine rated it as one of L.A.’s Top 10 Hot Spots. In 2010, Herrmann received the Los Angeles-San Diego Rising Star award from Starchefs.
The California native is a graduate of the French Culinary Institute and has worked under such notable chefs as Alain Ducasse at Alain Ducasse at the Essex House and Mix), and Dan Barber at Blue Hill Restaurant. Herrmann also worked in the kitchens of the Sundance Resort in Sundance, Utah.
Herrmann actively contributes his culinary talents to help raise funds and awareness for charitable organizations such as Meals on Wheels, Cystic Fibrosis Foundation, March of Dimes, the Starlight Children’s Foundation and Hawaii Food & Wine Festival’s Keiki in the Kitchen.