Target
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Kitchen To Kitchen with Chef Sean Sherman
December 7, 2022 @ 3:00 pm - 5:00 pm
Join us live Wednesday, December 7 from 3-5 p.m. (CST) in Cafe Target Plaza Campus with Chef Sean Sherman!
COOKING DEMO, SAMPLING, Q&A, AND COOKBOOK SIGNING!
FREE COOKBOOK for the first 36 guests joining in person!
Unable to join in person? We’ve got you covered!
Join us live via Zoom! Passcode: 913570
Oglala Lakota Chef Sean Sherman, founder of The Sioux Chef, is decolonizing our food system.
From growing up on Pine Ridge to an epiphany on a beach in Mexico, Chef Sean Sherman shares his journey of discovering, reviving and reimagining Native cuisine.
See below for Chef Sean Sherman’s full bio
Brought to you by Bon Appétit at Café Target in partnership with Target Native American & Indigenous Network
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Chef Sean Sherman
Founder/CEO, The Sioux Chef
Founder/Senior Director of Vision & Strategic Partnerships, NĀTIFS (North American
Traditional Indigenous Food Systems)
Co-Owner, Owamni by The Sioux Chef
A member of the Oglala Lakota tribe, Chef Sean Sherman was born and raised in Pine Ridge,
South Dakota. Cooking in kitchens across the United States and Mexico for over 30 years, Chef
Sean is renowned nationally and internationally in the culinary movement of Indigenous foods.
His primary focus is the revitalization and evolution of Indigenous foods systems throughout
North America. His extensive studies on the foundations of Indigenous food systems have led to
his deep understanding of what is needed to showcase Native American cuisine in today’s
world.
In 2014, Chef Sean opened the business, The Sioux Chef, designed to provide catering and
food education in the Minneapolis/Saint Paul area. He and his business partner, Dana
Thompson, also designed and opened the Tatanka Truck, which featured 100% pre-contact
foods of the Dakota and Minnesota territories.
In October 2017, Sean and his team presented the first decolonized dinner at the prestigious
James Beard House in Manhattan. His first book, The Sioux Chef’s Indigenous Kitchen,
received the James Beard Award for Best American Cookbook for 2018 and was chosen one of
the top ten cookbooks of 2017 by the LA Times, San Francisco Chronicle and Smithsonian
magazine. That same year, Chef Sean was selected as a Bush Fellow and received the 2019
Leadership Award from the James Beard Foundation. Chef Sean currently serves on the
leadership committee of the James Beard Foundation Investment Fund for Black and
Indigenous Americans and was recently awarded The Ashoka Fellowship. In July 2021, Chef
Sean and his partner Dana opened Owamni by The Sioux Chef, Minnesota’s first full service
Indigenous restaurant, featuring healthy Indigenous food and drinks. Owamni received the
James Beard Award for Best New Restaurant in June 2022.
The Sioux Chef team continues with their mission to help educate and make Indigenous foods
more accessible to as many communities as possible through their non-profit arm, North
American Traditional Indigenous Food Systems (NĀTIFS) and the accompanying Indigenous
Food Lab professional Indigenous kitchen and training center. Working to address the economic
and health crises affecting Native communities by re-establishing Native foodways, NĀTIFS
imagines a new North American food system that generates wealth and improves health in
Native communities through food-related enterprises.