Sergio Herman

Sergio Herman is a celebrated chef, restaurateur and creative entrepreneur whose work bridges gastronomy and design. Deeply connected to his native Zeeland, he transformed the family restaurant Oud Sluis into a three-Michelin-star destination that ranked among The World’s 50 Best Restaurants for eight consecutive years. After closing Oud Sluis in 2013, he continued to shape the contemporary culinary landscape through a series of acclaimed restaurant concepts and collaborations, always driven by a passion for craftsmanship, creativity and atmosphere. From Le Pristine and Blueness to Frites Atelier and PrivéPrivée, his projects reflect an ongoing exploration of the connection between food, art and hospitality, both in Europe and internationally.

His long-standing collaboration with Serax translates this vision into timeless collections that combine culinary expertise with design sensitivity. Surface reflects the raw textures and layered landscapes of Zeeland, Inku captures the refined elegance of Japanese aesthetics, and Silhouette unites fine dining heritage with the organic forms and subtle irregularities of nature.