Damien Herrgott grew up in the townhome above his parents’ pâtisserie in Besançon, France. A third generation pâtissier, Chef Herrgott began working in the kitchen of Pâtisserie La Panetière as a toddler, performing simple tasks like placing a hazelnut atop a chocolate bonbon. As Chef Herrgott grew, so did his responsibilities, and at age fifteen he was a full-time apprentice in his parents’ pastry kitchen.
Being from a small town, Herrgott set his sights on Paris, and at 20 he relocated and took a position at the famed Ladurée, where he remained for one year. When “the god of pastry” Pierre Hermé was opening his first pâtisserie in Paris, Herrgott was hired as the pastry chef pre-opening. Herrgott stayed with PH for four years, opening two more Paris shops. One of his mentors and greatest creative influences, PH continues to inspire Herrgott’s work to this day.
In 2005, Herrgott was hired pre-opening to be the executive pastry chef at Bouley Bakery in Tribeca, where he developed the full line of pâtisserie for the new shop. Herrgott remained at Bouley Bakery for two years before moving on to head the pastry kitchen at the Michelin starred La Goulue on Madison.
Returning to his roots and his passion for the products in a pastry shop, Herrgott was hire pre-opening as the executive pastry chef for Bosie Tea Parlor, where he enjoys complete creative freedom. As head of the kitchen, Chef Herrgott designs all the pastries, macarons, and other sweet offerings as well as the savory menu and tea service.