SAVANNAH, Ga. (October 10, 2022) – Perry Lane Hotel, a Luxury Collection Hotel, announced the appointment of Dan Herget as executive chef. With over two decades of industry experience, and a dual degree in culinary and pastry arts, Herget brings his expertise to the luxury hotel located in historic downtown Savannah.
“We’re honored to welcome Dan Herget as executive chef of Perry Lane,” said Matthew Douzak, general manager of Perry Lane Hotel. “Dan’s diverse culinary experience, creativity, and passion for hospitality, make him the perfect fit, as we pride ourselves on innovative cuisine and spectacular service.”
Herget has already launched new brunch and dinner menus at Perry Lane’s signature restaurant, Emporium Kitchen. The menus take classic Southern dishes and reinterpret them through a global perspective, bringing in unique flavors, techniques, and ingredients from all over the world. Additionally, controversial to many menus throughout the South, the menus also include many new vegetarian and vegan dishes, putting a spin on Southern favorites.
“I’m thrilled to join the team at Perry Lane Hotel,” said Dan Herget, executive chef of Perry Lane Hotel. “I have always admired the hotel’s refreshed perspective on luxury, and am really looking forward to collaborating with their culinary team, and bringing a new perspective to the kitchen.”
Herget comes to Perry Lane Hotel from The Standard Spa Miami Beach, among other renowned hotels and restaurants throughout Nashville and Florida. A veteran chef with over 20 years of experience, including a culinary degree from Johnson and Wales North Miami campus, Herget, a Florida-native, grew up in the industry and started working in the kitchen as a teenager. Following culinary school, he worked for Goldman properties where he served as a sous chef for several top restaurants including La Goulue, Wish, Joey’s and Wynwood Kitchen and Bar. From there he moved to Nashville to work as the culinary director for an independent restaurant group and opened several establishments including Otaku Ramen and Little Octopus, before serving as the executive chef for the opening of the Notelle Hotel, Nashville. At Notelle he curated all of the hotel’s culinary offerings including the flagship restaurant, Makeready Libation and Liberation.
On his new brunch menus at Emporium, highlights include the corn pancake featuring queso fresco, black pepper crema, fried egg, pickled chili; lobster Croque Madame with cold water lobster, bechamel, gruyere, fried eye, and caviar; and vegan biscuits and gravy with house-made biscuit, impossible sausage gravy, chive and truffle. Meanwhile, on the dinner menu, he has introduced highlight dishes including scallops with double smoked pork belly, coconut, pandan, basil, puffed rice and caviar; duck confit with braised sea island peas, pear mostarda, and lardon; and short rib featuring double-cut short rib, fish sauce caramel, toasted rice powder and lettuce wraps. Herget will also be putting his creative touch on the menus at Peregrin and reimagining The Wayward menu.
For more information, please visit https://www.perrylanehotel.com/ and https://emporiumsavannah.com/
