Sean Sherman:  Owner / CEO

Chef Sean Sherman, Oglala Lakota, born in Pine Ridge, SD, has been cooking in MN, SD & MT for the last 27 years.  In the last few years, his main culinary focus has been on the revitalizing of indigenous foods systems in a modern culinary context.  Sean has studied on his own extensively to determine the foundations of these food systems which include the knowledge of Native American farming techniques, wild food usage and harvesting, land stewardship, salt and sugar making, hunting and fishing, food preservation, Native American migrational histories, elemental cooking techniques, and Native culture and history in general to gain a full understanding of bringing back a sense of Native American cuisine to today’s world.  In 2014, he opened the business titled, The Sioux Chef as a caterer and food educator to the Minneapolis/Saint Paul area.  In 2015 in partnership with the Little Earth Community of United Tribes in Minneapolis, he and his business partner Dana Thompson designed and opened the Tatanka Truck, which features pre-contact foods of the Dakota and Minnesota territories.  Chef Sean and his vision of modern indigenous foods have been featured in many articles and radio shows, along with dinners at the James Beard Foundation in Milan and also Slow Foods Indigenous Terra Madre in India.  The Sioux Chef team continues with their mission statement to help educate and make indigenous foods more accessible to as many communities as possible.


Dana Thompson:  Co-owner

Ms. Thompson is a lineal descendant of the Wahpeton-Sisseton and Mdewakanton Dakota tribes and lifetime Minnesota native. She has twenty years of experience in merchandising, marketing, special events, talent management, media relations, and project management in diverse industries and settings.

As an industry professional in Minneapolis since the mid 90s, she worked under the merchandising and marketing pyramids at Target Corporation until 2008. Also a working musician during this time, she simultaneously released seven records within the jazz and Americana genres as vocalist, multi-instrumentalist, producer, and as a booking agent (Find Dana’s music here!).  She leveraged that dual experience to transition into large scale, national projects and events with companies such as MusicMatters, Effect Partners, GoKart Labs, and Aster Café before joining the Sioux Chef team in October of 2014.

Culinary Team:  Brian Yazzie (Chef de Cuisine) and Tashia Hart (Culinary Ethnobotonist)

Culinary Team: Brian Yazzie (Chef de Cuisine) and Tashia Hart (Culinary Ethnobotonist)

Brian Yazzie:  Chef de Cuisine

Brian Yazzie (aka Yazzie The Cook) is a Navajo Chef from Dennehotso, AZ on the Navajo Nation.  Chef Yazzie has a degree in Associate in Applied Science (AAS) in Culinary Arts from Saint Paul College.  He caters private events and provides cooking demonstrations utilizing healthy Indigenous foods free of colonial ingredients. As the Chef de Cuisine at The Sioux Chef, he enjoys collaborating with other cooks and chefs on Indigenous food projects. Chef Yazzie aspires to explore old and new delectable Indigenous cuisine creations and to educate all populations on the health benefits and possibilities of an Indigenous diet. 
Tashia Hart:  Culinary Ethnobotonist
Tashia Hart has a Bachelor of Arts Degree with a focus in Biology from Bemidji State University.   Chef Tashia is Anishinaabe from the Red Lake Reservation in northern Minnesota.   As a Culinary Ethnobotanist for The Sioux Chef team, she is an expert in identifying wild and indigenous plants for culinary usage along with discovering new uses and techniques for the bounty of wild flavors all around us. This background is valuable in her knowledge of foods both in the field and in the kitchen.  Tashia Hart is also the author “Girl Unreserved”, a very intimate coming-of-age narrative told from the perspective of a “mixed-blood” girl from a Chippewa Indian reservation in Northern Minnesota available on Amazon.com HERE.



Nancy Sartor:  Catering Manager

Nancy Sartor joined the Sioux Chef in early 2016 and currently manages its catering services. A lifelong hospitality professional, she’s also worked in event planning, marketing and arts administration throughout the Twin Cities and in Washington, DC. Nancy is a freelance journalist and audiophile, who enjoys learning and talking about food almost as much as eating it. With a penchant for gardening, cooking, music and mid-century design, she lives with her partner and golden lab in Columbia Heights, Minnesota.


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