Daniel Herget
Daniel Herget is a seasoned chef with two decades of experience in the culinary industry. Born in Gainesville, Florida, Daniel began his kitchen career in his teenage years. His formal education took place at Johnson and Wales’ North Miami campus, where he earned dual degrees in Culinary and Pastry Arts in 2006. Post-graduation, Daniel quickly rose through the ranks at Goldman properties, serving as sous chef at notable Miami venues including La Goulue, Wish, Joey’s, and Wynwood Kitchen and Bar.
In 2015, Daniel moved to Nashville, TN, to take on the role of culinary director for an independent restaurant group, successfully launching several establishments, such as Otaku Ramen and Little Octopus. The following year, he led the culinary team for the opening of the Noelle Hotel, creating and managing the food offerings for its prime dining spot, Makeready Libation and Liberation. His journey in hotel culinary management continued with leadership positions at The Standard Spa Miami Beach, The Mansion on Forsyth Park, and his latest endeavor at the Perry Lane Hotel in Savannah, Georgia.