Mussels

“You’ll never look at the simple bivalve the same way again.” * SAVEUR *“His creations look.. like pieces of art” * The Hollywood Reporter *“Determines the style of the dishes, then…executes everything meticulously.” * Michelin Guide *“In pursuit of perfection” * eater *“Put Zeeland on the food map and … remains a driving force behind the region’s continuing development as an exciting, innovative culinary hotspot.” * The Peak Magazine *“The “rock’n’roller” of chefs.” * falstaff *“Wowed the Michelin powers and the most refined palates around the world” * AP News *

Sergio Herman began his culinary journey at the family-run restaurant Oud Sluis in Sluis, The Netherlands. Under his leadership, Oud Sluis achieved three Michelin stars in 2005 and maintained a place in The World’s 50 Best Restaurants for eight consecutive years.

Beyond Oud Sluis, Sergio has established himself as a prominent gastronomic entrepreneur, opening several acclaimed establishments such as The Jane, Blueness, Pure C, Airrepublic, and most recently, Le Pristine. His influence extends to successful cookbooks and television programs.

Sergio is recognized for his distinctive culinary approach, characterized by light cooking, vibrant flavors, and subtle acidic notes.

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