How a German Master Chef Conquers LA Farmers Markets

If you’re a regular on Los Angeles Farmers’ Markets, you might have noticed a produce stand that stands out (yes, pun intended!). Instead of the general variety of local California veggies and fruits, this stand presents an outstanding variety of freshly harvested mushrooms. Did I say mushrooms? Yes! Name anything from Chanterelle to Morels to Porcini to Black Trumpet to Shiitake – and the list goes on – and you can almost be sure that LA FungHi has it.

by Nina Grenningloh

LA FungHi offers the widest selection of mushrooms in Southern California. And that’s a fact.

And while the selection and quality of LA FungHi produce is special – so is its owner and founder Dirk Hermann. Because Dirk is a German Master Chef. His culinary skills paired with his passion for mushrooms make Dirk your unusually resourceful farmer’s market vendor. When buying mushrooms from LA FungHi, you might find Dirk sharing some insider mushroom cooking tips with you.

Passionate About Mushrooms

Dirk became acquainted with mushrooms when he was a young boy. Growing up in the Bavarian Alps, his parents owned a number of restaurants and hotels. During several seasons, mushroom hunters came by and traded mushrooms for meals or beer. That’s when Dirk started to establish an affinity for cooking and his passion for mushrooms. From 1979 to 1982, he studied to become a chef. At the age of 18, he owned his first restaurant, Gasthof Drexle, located 45 miles south of Munich, close to Austria in the Bavarian Alps.

During Dirk’s ownership, a man named Heini would always come by with several varieties of mushrooms. They would test the consistency, color, and flavor. Then the deal was: How many beers or meals would the man get for those mushrooms? Later on, Dirk studied to become a master chef at the Bavarian school of hotel management in Altoetting.

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