Sherman opened an Indigenous cuisine restaurant within the Water Works park development project overlooking Saint Anthony Falls and the Stone Arch Bridge in Minneapolis in 2021.

[7][8] Sherman researched the foods and cooking methods extensively, using published sources as well as personal interviews with family members and others in his tribe in Pine Ridge, and principles of ethnobotany.

The food-related disruptions of colonialism – including the additions of white flour, sugar, dairy and fat – are stripped away, replaced by food that utilizes regional ingredients to create an empowering diet.

[12] Nevertheless, the facts speaking to the misfit between government-issued foods and the genetic disposition of Native people, or, indeed anything even remotely resembling a healthy diet for any ethnicity, is clear.

[13] The Sioux Chef's Indigenous Kitchen joins a decades-long, growing movement[14] including cookbooks such as Foods of the Americas: Native Recipes and Traditions written by husband/wife team Fernando Divina and Marlene Divina and published by Smithsonian National Museum of the American Indian when it opened in 2004[15][16] and Original Local: Indigenous Foods, Stories and Recipes from the Upper Midwest by Heid E. Erdrich in 2013.