The renowned Dutch chef spills secrets on constantly being on the A-game in and out of restaurants
On his recent trip to Hong Kong, Sergio Herman dropped his luggage as soon as he arrived at his hotel, and headed straight into the kitchen of Le Pan, Goldin Dining Group’s French fine-dining establishment where he and chef Edward Voon were due to present a dining collaboration that very night. Even then, the 48-year-old chef showed no sign of jet lag, and even had time to sit down with us to discuss how he survived decades in the food business, and his secrets for being a successful chef in today’s kitchens.
Born in 1970, Sergio Herman gained exposure to cuisine at a young age, “I was very little when my parents took me out on weekends to enjoy good food,” he tells us. When I was 13, I signed on to work in my parents’ restaurants, where I did every dirty job in the kitchen, I then attended culinary school in Belgium for two years – it was the best time of my training where we learned the basics first and background on Classic French cooking. “
The collaboration between Herman and Voon was the result of a miraculous coincidence. “I met Edward on my first night. Over late supper we chatted about cooking and philosophy. I had a good feeling about working with him,” says Herman. Voon’s talents reminded him of how he began in the business. “When I started in 1990 at my father’s Oud Sluis in Zeeland, I had a lot of pride and wanted to be creative and invent all the time while trying to polish my cooking style. There was quite a bit of showing off too. After close to three decades of cooking and managing restaurants, I am reducing my style to focus on appetite and palate, and stay close to oneself. I can conclude that my cuisine today is more balanced than I have ever made it to be, and it never felt so good doing it this way. It is good to see at a young age, [Voon] is already heading in that direction.”
Aside from being creative in the kitchen, Herman is a pioneer of the modern French trend he practises. “Creativity aside, I think it is crucial to start from yourself, by polishing your own taste palate and to feed your curiosity in what you eat and how you eat them,” he explains. “I believe knowing your palate banks in the money and the future of your own cuisine. Ingredients are important, but you need an emotional element – your feelings and connection the chef needs to have with the food he cooks, and the guests should feel it in your food." This connection is unique and nobody can change it, or call it inauthentic if you know how to present it. In short, evolving our style, is all about trusting your gut so that you can polish your style. Be close to yourself and you can conquer it all.”