The Sioux Chef

Raised on a reservation in South Dakota, Sean Sherman, a James Beard Award winner, is uplifting Indigenous cuisine and revitalizing a vibrant culinary culture.

STORY BY SHELLEY LEVITT

Sean Sherman imagines a future where Native American restaurants will have a place alongside the sushi bars, taco spots, Italian trattorias, French bistros and hamburger joints that are found on the downtown streets of most cities in America. A member of the Oglala Lakota tribe, Sherman grew up on a reservation in Pine Ridge, South Dakota. He got his first job in a restaurant, as a dishwasher, at age 13 and quickly rose through the ranks to become an executive chef. For the past 20 years, he’s been on a mission to raise awareness of Indigenous food ingredients, systems and techniques, and to introduce Native American food to as many people as possible. “What started me on this journey,” Sherman says, “was the epiphany that as a chef I’d been studying…

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Taste of Home (Digital) - 1 Issue, October/November 2022

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