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Surface by Sergio Herman

SURFACE BY SERGIO HERMAN

This extraordinary range represents everything that Serax stands for, from the deeply human relationship which birthed it, through the exceptional design concepts and the rigorous standards of the production process all the way to the outstanding and unique qualities of the finished products.

Sergio Herman is a Dutch, Michelin starred chef who inherited his passion for cooking - and for cooking only the best and freshest ingredients - from his father, with whom he worked in the ‘Oud Sluis’ restaurant, (a third generation family business in the market town of Sluis, Zeeland), taking it over himself in 1991. Herman also worked for some time at the at the legendary ‘De Swaen’ in Oisterwijk where the executive chef was the late Cas Spijkers, considered by many to be the founding father of fine dining in the Netherlands

With Herman’s combination of exceptional influences, personal talent, vision and passion behind it, in 1995 the ‘Oud Sluis’ won its third Michelin star becoming only the third restaurant in the Netherlands to do so. For almost two decades it would set what one critic called “the wow standard” for Dutch fine dining before closing its doors in 2013.

One of the essential factors which helped to establish the restaurant’s reputation was the relationship between this chef and restauranteur and his native Zeeland. ‘Fresh local ingredients’ have become almost a hackneyed phrase in the food business these days but for Sergio Herman, as for his father before him, it was an intrinsic part of his passion. And it was not just about producing tasty and attractive food. It was about creating the taste and smell, the look and feel of the land and sea from which the food was sourced, creating culinary perfection and recreating the sense of the place it belonged to.

But Herman wanted to go further, to do more. He opened a second business in 2010, (the Pure C Bar & Restaurant in Cadzand-Bad), and began making plans for another top class restaurant in Antwerp. And in December of 2013 Herman closed the doors of the Oud Sluis for the last time.

It was while he was getting ready to launch his Antwerp restaurant ,‘The Jane’, that Herman met and then built a friendship with Axel and Frank of Serax while in Antwerp. From this human connection came the idea of a collaboration that would draw on and combine the knowledge and experience of these masters in hospitality and design.

The fruit of that idea is ‘Surface’. A range that comprises almost everything useful for the table including stoneware, glasses, cutlery, place mats, cutting boards, knives, salt and pepper grinders - even specially sourced and bottled virgin olive oil and vinegars.

There is something very special about ‘Surface’. It is rare indeed that a design concept is realized so fully that it does, in actuality, produce the complete experience to which the designer originally aspired. But there is no doubt that the Surface range achieves just that.

For example, at very first sight, the stoneware dishes, plates, bowls, cups and mugs, transport you to the open spaces of Zeeland which inspired the range: the light-washed sands and skies of the seascapes, muted, complex colours of a lush and intimate landscape.

It is easy enough to test the truth of that claim. Just visit the Serax/Herman collection online. Browse through the images there and let them speak for themselves!


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