Herget is a veteran chef with 20 years in the industry. Originally from Gainesville Florida, he began working in
kitchens as a teenager and went on to attend Johnson and Wales, acquiring dual degrees in both culinary and
pastry arts in 2009. Following his graduation, Herget assumed the position of Sous Chef for Goldman
properties where he served at several Miami hotspots including La Goulue, Wish, Joey’s, and Wynwood
Kitchen and Bar.
In 2015 Daniel ventured to Nashville, Tennessee where he acted as the Culinary Director for an independent
restaurant group, opening several establishments from Otaku Ramen to Little Octopus. Just one year later,
Herget accepted the position of Executive Chef for the Noelle Hotel where he curated all culinary offerings for
hotel along with the flagship restaurant, Makeready Libation and Liberation. His experience at Noelle sparked
a passion for hotels which lead him on the path to be at the helm of properties such as The Standard Spa
Miami Beach, The Mansion on Forsyth Park, and now, the Perry Lane Hotel in Savannah, Georgia.
Herget grew up traveling and was enthralled by the flavors from each culture he became submerged in. He
fell in love with the beauty of culinary arts and understood that regardless of where he was in the world, food
has an incredible ability to bring people together, which is exactly what Herget intends to do at the Perry Lane
Hotel. Herget plans to create a dining experience that is unparalleled to any other in the city and is beginning
by revamping the menus to feature elevated dishes along with incorporating a greater variety of offerings that
cater to dietary preferences and restrictions. Perry Lane’s main restaurant, the Emporium Kitchen, will take
the guest on a culinary adventure, celebrating locally sourced ingredients.