is a chef born and raised in Pine Ridge, S.D., and a member of the Oglala Lakota tribe. His primary focus is the revitalization and evolution of Indigenous foods systems throughout North America.
Sherman has been cooking in kitchens in the United States and Mexico for more than 30 years. In 2014, he opened The Sioux Chef,
a business providing catering and food education in the Minneapolis/Saint Paul area. The Sioux Chef's nonprofit, North American Traditional Indigenous Food Systems
(NĀTIFS), works to increase access to and knowledge of Indigenous food. The Indigenous Food Lab, part of NĀTIFS, is a professional Indigenous kitchen and training center.