Chef Sergio Herman Biography Netherlands

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Discover the extraordinary journey of Chef Sergio Herman, a culinary genius from the Netherlands. Uncover his rise to fame, his innovative cooking style, and his relentless pursuit of perfection. Immerse yourself in the world of this renowned chef as you explore his award-winning restaurants, his culinary creations, and the inspiration behind his mouthwatering dishes. Delve into the captivating biography of Chef Sergio Herman and experience the passion, dedication, and artistry that have made him a true icon in the culinary world.

Sergio Herman is a Michelin-starred chef, restaurateur, and entrepreneur from the Netherlands. He is one of the most prominent figures in the Dutch culinary scene and has achieved worldwide recognition for his innovative cooking style and culinary vision. Over the years, Sergio has won numerous awards and accolades for his work, including three Michelin stars and a ranking on the World’s 50 Best Restaurants list. This biography will explore the life and career of Sergio Herman, from his early beginnings to his current status as a culinary icon.

Early Life and Career

Sergio Herman was born on May 5, 1970, in Oostburg, a small town in the southwestern province of Zeeland, Netherlands. His parents owned a restaurant in the town, which instilled in him a love for food from an early age. Sergio’s father, Ronny Herman, was also a chef and worked in the kitchen of the family restaurant.

Sergio attended culinary school in Bruges, Belgium, where he honed his skills and developed a deep understanding of classical French cuisine. After completing his training, he returned to the family restaurant in Oostburg, where he worked alongside his father.

In 1990, Sergio opened his first restaurant, Oud Sluis, in the nearby town of Sluis. The restaurant quickly gained a reputation for its innovative cuisine, which combined classic French techniques with modern, avant-garde flavors. Sergio’s cooking was heavily influenced by his travels and the ingredients he discovered along the way. He often incorporated exotic ingredients and flavors from Asia, the Middle East, and North Africa into his dishes, creating a unique and unforgettable dining experience.

Oud Sluis

Oud Sluis became a destination restaurant, attracting foodies and culinary enthusiasts from all over the world. It was awarded its first Michelin star in 1995, followed by a second in 1999 and a third in 2005. With three Michelin stars, Oud Sluis was one of only two restaurants in the Netherlands to achieve this distinction at the time.

Under Sergio’s leadership, Oud Sluis continued to evolve and innovate. The restaurant’s menu was updated regularly, with new dishes and flavors introduced each season. Sergio was also known for his attention to detail and his focus on using only the highest quality ingredients. He developed close relationships with local farmers, fishermen, and purveyors, sourcing the best possible ingredients for his dishes.

In addition to his work at Oud Sluis, Sergio also became involved in various culinary projects and collaborations. He co-authored several cookbooks, including Pure C, which featured recipes inspired by the cuisine of Zeeland. He also appeared on various cooking shows and culinary events, sharing his knowledge and expertise with audiences around the world.

The End of Oud Sluis

In 2013, after more than 20 years at the helm of Oud Sluis, Sergio made the difficult decision to close the restaurant. He cited a desire to explore new culinary horizons and to spend more time with his family as the reasons for his decision.

The closing of Oud Sluis was a significant moment in the Dutch culinary scene and marked the end of an era. However, Sergio’s passion and creativity remained undiminished, and he quickly embarked on new projects and ventures.

The Jane

In 2014, Sergio opened The Jane, a restaurant located in a former chapel in Antwerp, Belgium. The restaurant was a collaboration with his friend and business partner, Nick Bril, and featured a menu that combined classic French techniques with modern, experimental flavors.


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