|Cleaning Instructions||When washing the board, only use soft (preferably) no detergent. Avoid immersing in water. Allow the board to dry natural. Give the board from time to time, a good oil finish, preferably a vegetable or food-grade mineral oil.|
Sergio started his career in the family-owned restaurant Oud Sluis in Sluis, The Netherlands where he worked for 25 years. Since 2005, he has held three Michelin stars and was listed in the Top 50 of The World’s 50 Best Restaurants for eight years. Irrespective of this success, Sergio made the decision to close the doors of Oud Sluis in December 2013, so he could apply himself to new projects. Today, Sergio has four restaurants. The Jane** in Antwerp, Belgium, Pure C**, AIRrepublic* and Blueness in Cadzand-Bad, The Netherlands. Besides this, he has taken on the culinary responsibility for the French fries concept Frites Atelier. He also has published several cookbooks of which the latest ‘Sobremesa’ appeared last Summer.
“The Surface collection is a very personal project for me and one that comes from a long-standing desire to create and surprise. It was inspired by the raw nature of Zeeland. Its rough textures and beautiful imperfections expose what is real and what is true... From the deep grey of the mystic North Sea to a scarred and ageing skin, every surface is a symbol of depth. Every surface tells a story. Unlike Surface, Inku is much more sophisticated, almost feminine. There is a clear reference to nature, with its abstract structures and the Japanese blossoms that are clearly recognisable within. The radial typography, often associated with the iconic Mount Fiji, also features in the collection. The exceptional thing about Inku plates is that no two are precisely the same. The layer of glaze creates small imperfections that fit completely into the Wabi-Sabi feeling that Sergio Herman intended with this project.