Sergio Herman (1970) inherited the love of cooking from his father, who he remembers as a passionate chef. After graduating from Ter Groene Poorte culinary school in Bruges, Sergio got his working experience at a number of Dutch top restaurants. Soon after he starts working with his father in the popular restaurant Oud Sluis in Sluis (Zeeland). There he gradually finds that he is working in a unique region. The best products, directly from the land and waters of his native region offer him so much possibilities. They become his source of inspiration. It's the flavor of these pure ingredients Sergio will bring to life and with which he lays the foundation for what will evolve into an unprecedented wow cooking.
When in 1990, Sergio takes over restaurant Oud Sluis over from his father, he immediately switches to a higher culinary gear. To do even better justice to all those fresh Zeeland delicacies, such as oysters - one of his favorite products - he searches worldwide for new seasonings and techniques. Which he finds among other things in the Japanese and Italian cuisine. Also his contacts with a number of Spanish chefs have influenced his kitchen hat becomes gradually more and more intensely layered.
Refreshing accents and delicate sours mark his feather-light preparations. Sergio Herman evolved into an extraordinary stylist and purist who, like no other, can give depth and subtle nervousness to a dish. Despite the exceptionally distinguished character of his kitchen, he keeps ensuring that the atmosphere in his restaurant is very informal and casual. For he wants his customers most of all come to relax and enjoy themselves. And to achieve this Sergio sees a beautifully styled, yet informal environment as essential. Since a couple of years, he also provides accommodation in a beautiful country house (Chico y Luna) on the outskirts of Sluis.
The recognition of such an extraordinary talent didn’t take long. Sergio Herman received his first Michelin star in 1995 and four years later Oud Sluis doubled its stars. Finally in 2005 follows the absolute pinnacle with a third star. In the Gault Millau guide Oud Sluis features since a few years with the exceptional score of 20 out of 20. The restaurant is listed also a number of years in The San Pellegrino World's 50 Best Restaurants. In 2011 Oud Sluis figures in that list of best restaurants worldwide at number 17.
Spring 2010 Sergio Herman opens at a stone's throw from his restaurant, more precise at the beach of Cadzand-Bad, a new spot. Pure C Bar & Restaurant is very accessible yet beautifully styled restaurant where dining, and drinking in a warm emotional design and atmosphere bears his signature.
