Sergio Herman

Coming Up

A formative stage can set a cook’s measure for the trade. For Sergio Herman, that point came as a stagiaire at De Swaen in Oisterwijk, where he has said the profession became clear to him. The later reputation was made at Oud Sluis, the restaurant he ran until 2013. Oud Sluis is the reference point for the precision associated with Herman’s work. The useful lesson from that period is not refinement as distance, but refinement kept close to appetite: technique pressed far enough that pleasure remains legible in the mouthful. The current practice spans The Jane, Pure C, AirRepublic, Blueness, and Frites Atelier, founded in 2016. The formats differ — destination restaurants, Cadzand addresses, and an Amsterdam atelier built around fries — but the working premise holds: simple food is not exempt from serious handling.

Where They Are Now

At Frites Atelier in Amsterdam, the specialty is French fries treated as a luxury gastronomic experience. The frites are described as luxury, meticulously handcrafted, perfectly crisp fries made from a carefully selected potato, finished with an innovative coating for an unmatched crispy golden texture. The double-frying process carries the concept. Developed over years by Herman and his team, it is intended to make the chips crispy on the outside and light and fluffy on the inside. The craft question is balance: enough crunch to define the bite, enough softness to keep the potato present. Frites Specials extend the format without moving the center of gravity away from the fries. Flemish Beef Stew, Parmesan & Basil, Sea Nori, and the London-exclusive Cheddar Supreme work as variations on the base product, using flavor as a supporting structure rather than the main event. The wider restaurant work remains active across Pure C, AirRepublic in Cadzand, and Blueness in Cadzand. Within that range, Frites Atelier reads as a compressed version of the same discipline: technique and pleasure meeting at the point of service, whether the vessel is a restaurant plate or a paper cone.

Signature

The signature is the frites themselves, with Frites Specials including Flemish Beef Stew. In Herman’s work at Frites Atelier, the familiar form is not disguised; it is tightened through potato selection, coating, frying method, and finishing so the comfort remains intact while the texture carries the craft.

In Their Words “The moment that I realized that this profession was the thing for me was during a stage at De Swaen in Oisterwijk. I was eighteen at that time.” “Perfection has earned me Three Michelin stars, and even the simplest dish, like truly delicious Frites, deserves the same dedication. Enjoy!”

Honors

The recognition includes Three Michelin stars.