Woldenberg Park
1 Canal Street
New Orleans, LA 70130


October 27-29, 2017

Chef Trey Herty

Trey Herty began his career at Restaurant August. He was promoted to line tournant, then banquet and off-site sous chef, and eventually executive sous chef under Chef de Cuisine Michael Gulotta.
Trey then moved to Chicago for a year to work under James Beard award winning chef and restaurateur Paul Kahan at Blackbird Restaurant and The Publican Restaurant.
Upon returning to New Orleans, he was hired at Root Restaurant as the AM sous chef. He collaborated with Chef Phillip Lopez on offsite and in-house menus and traveled to New York with Lopez to execute a 12-course tasting menu at the James Beard House.
In 2014, Trey opened Square Root with Chef Lopez as the opening Chef de Cuisine. He went on to join long-time friend Chef Dayne Womax at Brown Butter where he helped to launch their dinner program.