The visionary also shares the inspiration behind his Inku Collection in collaboration with Serax

Known as one of the leading and most talented chefs based in Antwerp, chef Sergio Herman began his career with the restaurant Oud Sluis in the small town of Sluis near the Belgian-Dutch border. Under his creative direction, Oud Sluis achieved three Michelin stars and was named one of The World’s 50 Best Restaurants for eight years. The town of Sluis was transformed it into a culinary destination, as well.

As part of his evolution in the table and culinary design world, Herman created collections of kitchenware with Serax including the coveted “Inku” series. Known for their partnerships with leading culinary and lifestyle brands, including Ottolenghi, Marni and Raphael Navot (Uncharted), Serax is an acclaimed design brand based out of Antwerp and sold internationally.

“With Inku tableware, we can not only decorate the plate nicely but complete tables with blossoms in ceramics,” says Herman, who will use the tableware in Le Pristine brasserie in Antwerp. “I don’t just view it as our task to inspire people from a culinary perspective, but I also want to create that with table decoration.” To make that picture completely perfect, the collection is augmented by fine glassware.

When plating a dish, what guides you on the composition? 

It varies. It could be the color, the product or even some beautiful flowers picked fresh in the morning. But balance is always key. The composition needs to feel organic and alive. Although I like things to be perfect, I’m fascinated by the concept of ‘wabi-sabi’—the beauty in imperfection. I approach every dish differently. Sometimes the plate itself guides me, other times it’s an ingredient. It’s all about the interaction between colors, textures, and shapes.

What is a simple way cooking enthusiasts at home can elevate their own plating techniques?

Don’t overcomplicate things. Less is more. Focus on clean lines and use white space on the plate. Another great tip is to think about height and layers—don’t just spread food flat. A few contrasting colors can also elevate the presentation without making it overly complex.

What key concepts about plating do you think are needed to make a dish stand out?

A well-plated dish should draw the eye to a focal point and make the ingredients shine. After more than 30 years in this industry, I’ve learned to focus on the essentials. Early in your career, you want to show everything at once. But over time, you learn to leave out what’s unnecessary and go straight to the core. One thing that never changes, though, is that the visual journey starts before the tasting.

How would you define imperfect perfection? 

Imperfect perfection is about creating visual tension. It’s the flaws and irregularities that give something its unique character. Perfection can sometimes feel sterile, while imperfection adds warmth and authenticity. It’s also subjective—my idea of perfection or imperfection may be different from yours, and that’s as it should be.

How do you translate this definition of imperfect perfection into plating a dish? 

I make sure the dish feels organic and alive, but I also let certain things just be. A sauce has its own natural flow, and greens don’t always have the same green. It’s about giving the dish a sense of life and movement while maintaining overall balance.

How do you believe your culinary career has helped shape your collection of tableware and glassware? 

My culinary career, travels, and the many restaurant visits I’ve made throughout my life have given me a deep understanding of the relationship between food and presentation. From an early age my parents would take me to the best restaurants on their days off, giving me a lifetime of experiences to draw from. As a chef, I know what chefs need in tableware—not just something visually appealing, but pieces that are functional and practical in professional kitchens and at home.

How do you connect the Inku collection with the local landscape and aesthetic of Japan?

The Inku collection is very personal, guided by my very own feelings, experiences and understandings in Japan. The subtle textures, like the ridges and flowing lines, were inspired by the shapes of petals, leaves and water. The plates lay horizontal with these patterns, while the glasses show those same vertical lines differently. It’s that sense of presence—not just the literal play of textures—that to me, reflects Japan.

Are there any other countries that you find yourself drawing inspiration from? 

There’s so much to be inspired by. In recent years, I’ve traveled extensively, something I couldn’t do while running Oud Sluis. I was so focused and disciplined, constantly pushing myself to improve, and that ultimately led to the three Michelin stars. But now, I have much more freedom to explore, and I find inspiration from all over the world. Each place has something unique to offer—whether it’s a color palette, a food culture, a texture or a design approach that informs my work and I’d like to state that I am a chef in the very first place, everything else comes after.

From a culinary perspective, is there a particular type of dish that served as guidance while creating this collection during your travels? 

When the design team at Serax and I were developing the Inku collection back in 2017 and 2018, I was also deep in the conceptualization of my restaurant Le Pristine in Antwerp. So, when designing, I always start with the entire table setting in mind—complete with people, ambiance, and the overall vibe. From there, we deep dive into the details.

Do you have a favorite piece in the Inku collection or a piece in the collection that you would consider your “go-to” for plating?

I envisioned the solid brass brasserie pots alongside the delicate shapes and forms of the Inku tableware, specifically the 12 piece tableware set in green. For example, the Orecchiette Zeelandaise dish with seafood from my home region, Zeeland, which is now a signature dish at Le Pristine, was part of that vision.