The White Room's Chef Jacob Jan Boerma Returns to Anantara, This Time in Salalah

Fresh from co-organising the spectacular 10 Years The White Room Michelin Festival, which brought together 18 chefs from Michelin-starred venues and served over 7,000 fine-dining plates to 500 guests, Chef Jacob Jan Boerma is ready for his next Anantara chapter. He headlines the Al Baleed Culinary Festival at Al Baleed Resort Salalah by Anantara, where his Symphony of Taste promises to blend European precision with the vibrant flavours of Oman.

We caught up with the celebrated chef to discuss his journey from childhood dreams to international acclaim, and what happens when European precision meets the rich flavours of the Middle East.

From Pancakes to Michelin Stars

Your culinary journey began with a childhood dream inspired by the MICHELIN Guide. How did those early aspirations shape the chef and entrepreneur you've become today?

The red culinary bible — the MICHELIN Guide — has been a part of my life since childhood. During family holidays across Europe, it would always sit beside me in the car. Seeing those iconic red plaques at the entrances of restaurants ignited a clear ambition in me: one day, I wanted to earn a MICHELIN star of my own.

Like many chefs, my journey began in my parents’ kitchen, flipping pancakes on weekends. As a teenager, I ventured abroad to discover new flavours and work in diverse kitchens before returning to the Netherlands. Through those experiences, I learned that achieving your goals requires full commitment. There can never be compromise on quality — consistency is the true key to success.

A Decade with Anantara

As the vision behind the Michelin-starred The White Room at Anantara Grand Hotel Krasnapolsky Amsterdam, what is it about the Anantara brand that connects with you and makes you want to expand your culinary vision within the Anantara family, this time with the spotlight in Oman?

It’s an honour to collaborate with the Anantara team in Amsterdam and to have a MICHELIN-starred restaurant within the property. To me, the Anantara brand represents the art of creating distinctive experiences — ones that celebrate local ingredients and transform them into modern culinary traditions.

Exploring a new food culture in Oman is an exciting experience where I continue to learn and grow. I’ve worked closely with the Director of Food & Beverage from Anantara Salalah, Mr. Daniel Huiskes for many years in Amsterdam at the Krasnapolsky Hotel. After co-organising the MICHELIN Star Festival at Anantara Amsterdam, the opportunity to join the culinary festival in Oman felt like a natural next step — a new challenge filled with inspiration and discovery.

Dutch Precision Meets Omani Ingredients

At The White Room, you bring the best ingredients from the Netherlands with your refined but accessible style. Will your philosophy remain consistent when working with Omani ingredients, and what changes might we expect?

I’ve always cooked with a deep respect for local ingredients, spices, and herbs. Throughout my career, there’s also been a defining balance of acidity that runs through all my dishes — it’s part of my signature. In Oman, I intend to embrace as many local products as possible. I’m excited to discover new ingredients, techniques, and culinary traditions, and to blend them seamlessly into the creations I’ll prepare and present there.

When Perfume Inspires a Menu

Can you tell us about the inspiration and backstory behind the dishes you'll be creating for your Symphony of Taste? And what do you hope guests will take away from the experience?

The menu design draws inspiration from an exclusive dinner that will also take place during the culinary festival, in collaboration with Amouage — Oman’s iconic luxury perfume house. Each course is crafted around the notes, aromas, and ingredients found within their perfumes, translating scent into flavour. It’s a similar approach to wine pairing — but instead of selecting a wine to complement a dish, I was given a collection of perfumes and created an entire menu around them. My hope is that guests will experience how fragrance and flavour can harmonise to tell a story through all the senses.

The Joy of Culinary Exchange

Finally, at the Al Baleed Kitchen Party, you'll be collaborating alongside an extraordinary line-up of chefs. What are you most looking forward to about this coming together of chefs from different regions?

It’s always inspiring to work with chefs from around the world. Every collaboration brings fresh perspectives and new ideas. I’ve never travelled or cooked somewhere without learning something valuable from another chef. There’s always a new flavour, a different technique, or a creative combination to discover. I look forward to taking home those small but meaningful inspirations and weaving them into my own culinary journey.

Rapid-Fire With Chef Jacob Jan Boerma

What's your favourite cuisine? I’m drawn to kitchens that combine flavours from all over the world. But if I had to choose one, it would be Japanese cuisine — for its purity, simplicity, and the artistry of creating depth from just a few ingredients.

What's your favourite ingredient to cook with? Langoustine.

One dish you could eat every day? A classic, freshly baked croissant topped with Dutch old cheese, ripe tomatoes, and a sprinkle of black pepper — simple, comforting, and full of flavour.

If you weren't a chef, what would you be doing? I probably would be a tailor.

Last meal on earth, what would it be? I couldn’t choose just one dish; there are too many beautiful things in the world. It would be a combination of all the flavours and ingredients I love — a final celebration of everything that has inspired me throughout my journey.

Chef Jacob Jan Boerma will present his Symphony of Taste at Al Baleed Resort Salalah by Anantara, followed by the Al Baleed Kitchen Party.

 To experience his artistry and the Al Baleed Culinary Festival, visit here for reservations and more information.