Chef Sean Sherman of The Sioux Chef - Biography

Minneapolis, MN

October 2018

Sean Sherman was born and raised in Pine Ridge, South Dakota, like many of his fellow indigenous Oglala Lakota people (one of the seven subtribes of the Lakota who, along with the Dakota, make up the Great Sioux Nation). From an early age, he went hunting and foraging with his grandfather. As part of the Native American population of the United States, Sherman’s mission is to revitalize and evolve indigenous food systems throughout North America. 

In 2014, Sherman launched The Sioux Chef, a catering and food education company in the Minneapolis-Saint Paul area. The group hosts pop-up dinners and leads classes on plant taxonomy to connect locals with indigenous foods. He and his business partner Dana Thompson also designed and opened the Tatanka Truck, which featured foods of the Dakota and Minnesota territories without the influence of European ingredients. Recently closed, menu items included a bison wild rice bowl, cedar and maple tea, and sunflower granola bars. Sherman and Thompson also developed nonprofit North American Traditional Indigenous Food Systems (NÄ€TIFS), which develops various initiatives around food education and access in tribal regions.
In October 2017, Sean performed the first decolonized dinner at the James Beard House. His first book, The Sioux Chef’s Indigenous Kitchen won the James Beard medal for “Best American Cookbook” in 2018 and was chosen as one of the top cookbooks of 2017 by the LA Times, San Francisco Chronicle, and Smithsonian Magazine. Sherman has plans to open a nonprofit restaurant and teaching kitchen in late 2018 in Minneapolis.