Sergio Herman

Born in Zeeuws-Vlaanderen in 1970, Sergio Herman is a Dutch chef and entrepreneur who has branched out into tableware design. Herman did not complete his secondary education, much to the disappointment of his father, who sent him to the Hotel School Ter Groene Poorte in Bruges at the age of 16 to teach him discipline. It was his father’s career as a head chef that influenced Sergio Herman, whilst he also inherited his father’s talent. He worked alongside his father in his restaurant for several years before taking over full management in 1990.

It was through his use of fresh, local and high-quality produce that Sergio earned his three Michelin stars between 1995 and 2005. In 2013, he closed his renowned restaurant to pursue new projects, such as transforming a former military hospital chapel into a contemporary restaurant, or devoting himself to product design. He is also the culinary director of the ‘Frites Atelier’ concept and has published several cookbooks. His dedication to constantly innovating in his field demonstrates his innate passion for food.

Sergio Herman has collaborated with the Belgian brand Serax on his ‘Surface’ tableware collection. Available in a multitude of unique and original textures, the bowls, plates and salad bowls exude the designer’s authenticity and history. The range also includes a variety of kitchen utensils – from saucepans to teapots – to help recreate the head chef’s iconic recipes.

“The Surface collection is a project that is very personal to me and stems from my constant desire to create and surprise. It was the raw nature of Zeeland that inspired me. Its rough texture and magnificent imperfections reveal what is real and true. From the deep grey of the mystical North Sea to wrinkled, ageing skin, every surface is a symbol of depth. Every surface tells us a story.”