Sergio Herman is set to return back to cooking with a new restaurant in the Cadzand by the end of 2020 or early 2021. He is reported to have told Belgian news agency Belga at the opening of the Frites Atelier in Brussels that he missed cooking and wanted to have a space where he will cook for an intimate number of guests.
“At the end of the day, I am happiest when I cook.” He told the agency that he made a langoustine dish for Pure C a few days ago and cut his hand in the process but he liked it. “It was good because I got the feeling of the past. Cooking is what I prefer to do,” he said.
Sergio said that having become an entrepreneur meant that he had to take part in many management meetings which he did not necessarily find interesting. “By the end of 2020 or early 2021 I want my own place again in the neighbourhood of Cadzand where I can cook,” he said.
Sergio formerly owned and cooked in one of the World’s Best Restauarants Oud Sluis, a three Michelin star restaurant, before deciding to close it down and take an entrepreneurial career a few years ago.
In the process he has opened Pure C (2 Michelin stars with Syrco Bakker), Blueness and Air Republic (1 Michelin star) in Cadzand, The Jane in Antwerp with chef Nick Bril as well as the chain Atelier Frites which in Brussels has taken the form of a brasserie.
The Dutch chef also announced that he will be opening Air Republic, the highly successful restaurant and cafe he has in Cadzand in Antwerp by the end of 2019.
Last week, Sergio Herman opened the largest Frites Atelier in Brussels. Contrary to the other six establishments in the Netherlands and Belgium, this is the largest space and includes three dishes served in a brasserie style. The meat is sourced from Hendrick Dierendonck while the fish comes from neighbouring shop Nordzee.
The fourth Frites Atelier will open in Zaventem at Brussels Airport in six months time.