Sean Sherman (born 1974)[1] is an Oglala Lakota Sioux chef, cookbook author, forager, and promoter of Indigenous cuisine.

[4]: 77 [6] He grew up eating many government commodity foods[6] such as cereal, shortening, and canned hash, which he cites as the norm he seeks to depart from.

What did my ancestors eat before the Europeans arrived on our lands?”[11] In 2014 Sherman founded indigenous food education business and caterer The Sioux Chef.

[6][10] In 2017 Sherman co-authored The Sioux Chef's Indigenous Kitchen, published by the University of Minnesota,[6] which won the 2018 James Beard Award for Best American Cookbook.

[14] In order to create the book's recipes, he interviewed older community members and searched archives for descriptions of traditional Lakota foods.

[5] Recipes in the book contain no dairy, wheat, beef, pork, or cane sugar, as these are non-indigenous ingredients, brought to North America by European colonizers.

[5] In 2019 Sherman received a James Beard Foundation Leadership Award, which recognizes people and organizations that "(work) to change our food world for the better.

"[16] In 2021 he opened a restaurant, Owamni, in Minneapolis, Minnesota, serving dishes using ingredients present in North America before European colonization.