Acclaimed chef and restauranteur Sergio Herman has created his third collection for Serax. Silhouette is a collection of white porcelain plates that instantly remind you of the bustling, lively brasseries where people connect over good food in a warm ambience. The contours are inspired by the timeless beauty of natural phenomena such as clouds, petals and waves. By stripping away colour and using white only, Sergio has created a neutral, timeless foundation that allows users to bring their creativity to the table.
Silhouette’s colours tell the story of Sergio’s evolution at Serax. With the first collection, named Surface, Sergio celebrated the raw, earthy tones of Zeeland. With Inku, he moved toward a minimalist palette of black and white, with subtle iridescent tones that added refined depth. Now, with Silhouettes, Sergio has landed on the clean, crisp white of pure porcelain. It is a reflection of where he is now. The porcelain is complemented by a line of glassware that is also inspired by nature and the calyx of a flower. The shorter stems give the glasses a more grounded feel while ensuring ease of use. The vertical lines, from highball to espresso glass, resemble flower petals that have been lined up in a row, creating a subtle and tactile elegance.
The Sergio Herman collections for Serax draw on the diverse local and international influences that have shaped his career as a world-class chef, restaurateur, and designer of spaces and objects. Herman is deeply connected to the province of Zeeland, where he began his career at the family-owned restaurant Oud Sluis in Sluis – a small town near the Belgian-Dutch border – transforming it into a culinary destination.
Under his creative direction, Oud Sluis achieved three Michelin stars and was named one of The World’s 50 Best Restaurants for eight years. In 2013, he closed Oud Sluis to focus on new projects. Today, Sergio Herman is at the helm of the Sergio Herman Group, one of Europe’s most creative restaurant groups.
Together with a team of specialists, he has developed several multi-award-winning fine-dining restaurant concepts: ‘Le Pristine’ (Antwerp, Belgium & Singapore), ‘Pure C’, ‘AIRrepublic’ and ‘Blueness’ (Antwerp, Belgium and Cadzand-Bad, The Netherlands); as well as the cult culinary French fries project ‘Frites Atelier’ (Antwerp, Brussels, Ghent, Belgium and The Hague, Roosendaal, The Netherlands).
