"Advice and guidance can contain just as much detail and refinement as in a good dish"
What can I help you with
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Advice & ConsultancyFor maximum results, each project is tailored to your specific wishes and requirements.
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DevelopmentTaste, – recipe, – product, – and concept development based on tailor-made work and years of knowledge and expertise.
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ConceptsRecognisability forms the success of every concept. All details are important in order to succeed. I help you with the right expression, balance, and translation from A to Z.
This is me
When I was still a young boy, I dreamt of having a career as a top chef and obtaining three Michelin stars. The best part: I succeeded, and it didn’t stop with that! Right now I’m involved in four restaurants and in addition, I have gained more than 25 years of knowledge and experience in all aspects of high-end gastronomy. All the lessons I’ve learned I now use to help you, so you can get the best out of your business too.
What can you expect from me
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3-Star mentalityA professional and skilled approach, a constant strive for the highest achievable result for your business.
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Motivation through passionThe passion for the hospitality business is my strength as a consultant/adviser. It offers me the ability to dig deeper and to look beyond the existing frameworks.
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Knowledge & expertiseMore than 20 years of knowledge and experience as an entrepreneur in the hospitality industry and in possession of the highest attainable award from Michelin.
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CoachingIn order to get you ahead, I don’t just tell you what to do. I stand beside you as a coach to show you how to get the best out of your business.
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Advies op maatEvery business is unique, and every issue is different. That’s why every project is tailored and adapted to the specific wishes and requirements at hand.
More about my expertise
“Do everything with dedication & be critical of yourself to make something a success.”
Chef - Jacob Jan Boerma
International
For me, an assignment doesn’t stop at the borders of a country. As a chef, but also as a culinary coach/advisor, I fly around the world to help companies with a reformulation, event, development, or concept. Is your business located abroad, then a collaboration is still part of the options.
