Sean Sherman is a James Beard Award-winning Indigenous chef and founder of The Sioux Chef, dedicated to revitalizing Native American food systems and culinary traditions. Through his work, Sherman addresses the critical question of why Native American restaurants remain underrepresented in the culinary landscape, exploring the historical and systemic factors that have marginalized Indigenous foodways in America.

Sherman's approach centers on decolonizing food by removing ingredients that were not indigenous to North America before European colonization, instead focusing on native plants, heritage seeds, and traditional cooking methods. His innovative work bridges ancestral knowledge with contemporary culinary techniques, creating a new paradigm for Indigenous cuisine that honors traditional practices while making them accessible to modern audiences.

As both a chef and food systems innovator, Sherman works to educate people about the rich diversity of Native American food traditions and their potential to contribute to sustainable, localized food systems across the continent.