VUE

VUE ON | FINANCE Personal & Culinary Background Q: Can you tell us about your journey into the culinary world? What inspired you to become a chef ? A: I started working in restaurants at 15 as a busboy and worked my way into the kitchen, ultimately finding a passion for cooking. I enjoy the creative outlet and team dynamic. Q: Were there any pivotal moments or mentors in your career that shaped your culinary philosophy? A: We hosted Chef Eric Adjepong (from the Food Network) in July 2023 for an event. I have never been more inspired by someone, inside or out of the kitchen. It was an amazing collaborative experience and I couldn't think of anyone more we would have liked to have had for it. Q: How did your background and experiences influence the way you approach food today? A: In Ocean County, I find restaurants can sometimes get stuck in their groove. When opening Rosie's, my idea was always to push the envelope (especially for the area) and to remain as creative as possible. I couldn't be happier with how things are progressing with the culinary team at Rosie's always being innovative and fresh. The Vision Behind Rosie's Ocean Gate Q: What was the inspiration behind Rosie's Ocean Gate? How did the concept come to life? A: It's a local, family-owned small business with grassroots in Ocean Gate. It's named aer Rose Iaria, Susan's late mother. She, her son Robert, and Tucked along the serene Jersey Shore, Rosie's Ocean Gate has become a culinary gem where fresh coastal flavors meet soulful cooking. At the helm is Chef Chris Herrmann, whose passion for locally sourced ingredients, heartfelt hospitality, and elevated comfort cuisine has redefined dining at the beach. In this exclusive feature, VUE Magazine delves into the world of Chef Chris-exploring his journey, the stories behind his signature dishes, and the heartfelt inspiration that fuels Rosie's beloved kitchen. The Culinary Vision of Chef Chris at Rosie's Ocean Gate B Y K E V I N F R I S C H VUE ON | CUISINE 92 VUENJ.COM

• Cover