Sergio Herman is one of the most influential chefs to come out of the Low Countries, who built his name on three Michelin stars at Oud Sluis in the Netherlands. A restless, creative talent from the coastal Zeeland region, he shaped a generation of Belgian and Dutch cooking before closing his flagship at the height of its fame to pursue new projects.
Known for cooking built on the seafood and produce of Zeeland and for his striking sense of design, Herman has remained one of the most recognisable figures in European gastronomy.
TL;DR
- Dutch chef from the coastal Zeeland region
- Won three Michelin stars at Oud Sluis in Sluis
- Held three stars from 2006 until the restaurant closed in 2013
- Later opened The Jane in Antwerp, quickly awarded two stars
- A hugely influential figure and mentor to many top chefs
Sergio Herman key facts
| Nationality | Dutch |
| Known for | Oud Sluis, Sluis (3 Michelin stars) |
| Stars | One 1995; two 1999; three 2006 |
| Later | The Jane, Antwerp (2 stars) |
| Known for | Seafood-driven cooking; design |
Oud Sluis
Sergio Herman took his family restaurant, Oud Sluis, in the town of Sluis in Zeeland, to the very top of world gastronomy. It carried one Michelin star from 1995, two from 1999 and three from 2006, and appeared on The World’s 50 Best Restaurants list. Built on the exceptional seafood and produce of the Zeeland coast, it became one of the most admired restaurants in Europe.
A bold closure
In June 2013 Herman announced that he would close Oud Sluis at the end of the year to focus on other projects – a striking decision to walk away from three stars at the peak of success. The restaurant served its final meals in December 2013, closing one of the great chapters of Dutch cooking.
New projects and influence
After Oud Sluis, Herman opened The Jane in a beautifully restored chapel in Antwerp, which within a year was awarded two Michelin stars under chef Nick Bril. Herman has since developed a range of restaurants and design collaborations, and his influence runs deep: chefs including Nick Bril and Kobe Desramaults trained under him, carrying his ideas forward.
Signature style
Herman’s cooking is creative, precise and rooted in the sea. He built his reputation on the oysters, lobster, fish and vegetables of Zeeland, treated with technical brilliance and a bold, contemporary aesthetic. Restless and design-conscious, he has always pushed forward, and his impact on Dutch and Belgian gastronomy has been immense.
Sergio Herman in context
Herman is one of the most influential chefs of the Low Countries featured on Pickup Table 4, and mentored chefs such as Nick Bril and Kobe Desramaults.
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Sergio Herman FAQ
Who is Sergio Herman?
A Dutch chef who won three Michelin stars at Oud Sluis in Zeeland.
What was Oud Sluis?
His family restaurant, which held three Michelin stars until it closed in 2013.
Why did he close it?
To focus on new projects, at the height of its success.
What did he do next?
He opened The Jane in Antwerp, quickly awarded two Michelin stars.
Who did he mentor?
Chefs including Nick Bril and Kobe Desramaults.
