ABOUT US

EXECUTIVE CHEF,
HEROS DE AGOSTINIS

Born in Rome with an international background, Chef Heros brings a unique perspective to his culinary creations, informed by world travels and more than 25 years of experience in multi-Michelin-starred restaurants and five-star luxury hotels. Mentored by world-renowned chef Heinz Beck, Heros has worked alongside some of the planet’s most innovative and highly regarded masters, including Joel Robuchon, Heinz Winkler and Marc Veyrat.

Chef Heros creates cuisine that is bright, brilliant and balanced. His dishes are characterised by vibrant colours. Diners are dazzled by his unconventional presentations. Each course tells its own story while fitting perfectly into the narrative of the entire gastronomic journey. As he crafts and creates, Heros is inspired by joy – that which comes from self-expression through cookery and that of his guests as they experience his artistry

Chef Heros De Agostinis Ineo Restaurant Roma

IN AND AROUND ROME

With the new tasting menu “In and Around Rome’, the chef Heros De Agostinis proposes the original Roman recipes made with local products and collects flavors and aromas of the genuine cuisine of festivals, conviviality, faithful to seasonality and transforms them into unexpected dishes.

EXQUISITE HIGHTLIGHTS

Signature specialties on Chef Heros’ summer menu at INEO include sea scallops mi-cuit, carrots, calamansi and turmeric; panzanella of anchovies from the Tyrrhenian Sea; saltimbocca of monkfish, yellow tomato, chanterelles and Asetra caviar; spaghetti cooked in tomato water, nettle pesto and caper powder; our dessert of ricotta and wild sour cherries.

Executive Chef

Heros De Agostinis is the creative mind behind INEO Restaurant. Executive Chef with more than 25 years of experience with some of the best Michelin-starred chefs of the world, he calls his cooking a “metissage” where the aromas, scents and spices of the territories he has lived in, both at home and on his travels, are interwoven.

GASTRONOMIC CONCEPT

Chef Heros De Agostinis likes to call his cooking “Italian metissage” where the aromas, scents and spices of the territories he has lived in, both at home and on his travels, are interwoven.


His creative concept draws inspiration mainly from the raw materials of the markets he has explored, and continues to explore, around the world, first and foremost the one closest to home being The Esquilino market in Rome’s Piazza Vittorio Emanuele, the city’s vibrant multi-cultural district. His menu is characterised by continuous dynamism and innovation.

MEET THE CHEF

JACOB JAN BOERMA

Jacob Jan Boerma raakte al jong in de ban van koken en lekker eten. Als Boerma in 2002 samen met zijn vrouw Kim Veldman De Leest in Vaassen opent, prijken De Bokkedoorns in Overveen, Scholteshof in Steevoort, Het Laurierblad in Berlare, De Duinrand in Drunen en Kaatje bij de Sluis in Blokzijl op zijn cv. Amper een half jaar na de opening van De Leest ontvangt het restaurant zijn eerste ster. De tweede volgt in 2006. De derde in 2013.


Met The White Room in de voormalige ‘Witte Zaal’ van het iconische Anantara Grand Hotel Krasnapolsky slaat Jacob Jan Boerma nu zijn vleugels uit in Amsterdam. Als signature chef zal hij de geestesvader van The White Room zijn, om samen met zijn team de inspiratie die hij in zijn thuisbasis opdoet in Amsterdam te vertalen. 

MEET THE BARKEEPER

JACOB JAN BOERMA

Jacob Jan Boerma raakte al jong in de ban van koken en lekker eten. Als Boerma in 2002 samen met zijn vrouw Kim Veldman De Leest in Vaassen opent, prijken De Bokkedoorns in Overveen, Scholteshof in Steevoort, Het Laurierblad in Berlare, De Duinrand in Drunen en Kaatje bij de Sluis in Blokzijl op zijn cv. Amper een half jaar na de opening van De Leest ontvangt het restaurant zijn eerste ster. De tweede volgt in 2006. De derde in 2013.


Met The White Room in de voormalige ‘Witte Zaal’ van het iconische Anantara Grand Hotel Krasnapolsky slaat Jacob Jan Boerma nu zijn vleugels uit in Amsterdam. Als signature chef zal hij de geestesvader van The White Room zijn, om samen met zijn team de inspiratie die hij in zijn thuisbasis opdoet in Amsterdam te vertalen.