Sean Sherman

Chef Sean Sherman, Oglala Lakota from the Pine Ridge reservation and a well-recognized figure in revitalizing indigenous cuisine, is the founder of the company The Sioux Chef. In 2014, he launched The Sioux Chef in the Minneapolis/Saint Paul area, offering catering, cooking classes, speeches, and demonstrations. His ground-breaking work has been featured in top-tier publications such as The Washington Post, The New York Times, and Food & Wine.

His cookbook, "The Sioux Chef’s Indigenous Kitchen," co-authored with Dana Thompson, was not only awarded the 2018 James Beard medal for Best American Cookbook but also the 2019 James Beard Leadership Award. Such noteworthy recognitions exemplify his commitment to and influence in the culinary scene. In fact, Time magazine honored Sherman as one of the 100 Most Influential People of 2023, underscoring his significant impact on the food industry.

Adding to his business ventures, Sean Sherman and Dana Thompson co-owned Owamni, a restaurant that was awarded the prestigious James Beard Award for Best New Restaurant in 2022. Moreover, his philanthropic efforts are evident in his decision to donate his prize money from the Julia Child Award to the nonprofit of José Andrés. Through his distinguished career, Chef Sherman has been at the forefront of a movement to redefine North American cuisine by applying indigenous food knowledge to contemporary cooking, thereby creating an evolution of Native American foods.