Sean Sherman, known as “The Sioux Chef,” is gaining recognition for his successful restaurant featuring pre-colonial Indigenous cuisine. Sherman’s culinary approach deliberately excludes ingredients introduced by colonizers, such as wheat flour, dairy, and cane sugar. He focuses on utilizing traditional foods native to the Americas, emphasizing their historical and nutritional value. Sherman argues that this return to ancestral eating habits is also demonstrably healthier. His work aims to decolonize the food system and revitalize Indigenous foodways. The restaurant’s success highlights a growing interest in reclaiming and celebrating Indigenous culinary traditions. He believes Indigenous cuisine offers a unique and beneficial dietary approach.