This week I’m speaking with Chef Sean Sherman. Growing up on the Pine Ridge Reservation, Sean had plenty of time to explore the wide open spaces provided by the South Dakota Badlands. Equipped with a natural curiosity, Sean developed an extensive knowledge of the edible flora surrounding him which he has utilized throughout his career. Self-taught, Sean learned to cook at a young age using available ingredients and a healthy dose of creativity.

Rising through the ranks of the Minneapolis food scene of the early 2000’s, Sean found himself in an executive chef position in just a few short years. Having reached a point of being overworked and burnt out, he packed a bag and headed to Mexico. Encounters with the native Huichol sparked a passion to learn more about his own culinary heritage, which would ultimately result in Sean opening the Tatanka food truck and his restaurant Owamni.

A three time James Beard Award winner, Sean founded the non-profit NĀTIFS with a mission among other goals, to educate tribal communities and younger generations about indigenous culture, in an effort to counter centuries of American Colonialism. During the course of our conversation we discuss hustling sushi, his chosen moniker ‘The Sioux Chef’, and why he doesn’t serve fry bread.

Please enjoy Chef Sean Sherman on The Days Between..