Sergio Herman is a celebrated chef, restaurateur and creative entrepreneur whose work bridges gastronomy and design. Deeply connected to his native Zeeland, he transformed the family restaurant Oud Sluis into a three-Michelin-star destination that ranked among The World’s 50 Best Restaurants for eight consecutive years. After closing Oud Sluis in 2013, he founded the Sergio Herman Group, now one of Europe’s most forward-thinking restaurant collectives. With award-winning concepts such as Le Pristine, AIRrepublic, Blueness, Frites Atelier and his most recent project PrivéPrivée, he continues to explore the boundaries between food, art and craftsmanship.

INKU collection was the Japanese sense of sophistication and imperfect perfection that top chef Sergio Herman was able to infuse into the Inku tableware. It's tableware with clear references to shell shapes, blossoms and the abstract structures of nature. "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.

Silhouette, a name that refers to the refined contours of the tableware and glassware. Sergio has returned to the essence, opting for a series of clear, elegant silhouettes that will enhance any table setting without ever dominating it. The shapes are inspired by the simple yet refined beauty of flowers. The subtle reference to the Dutch tulip is also a tribute to Sergio’s own roots, whereas the contours of the calla lily, visible in the highball and the espresso glass, have symbolised joy and celebration since Roman times.