Michelin Star Chef Jacob Jan Boerma Puts A Fine Spin On Local Indian Ingredients

Rendezvous by The Chambers has long been a stage for culinary mavericks to showcase their genius. The most recent edition, held in Mumbai and Delhi in July beginning, was graced by chef Jacob Jan Boerma, the magician behind the three Michelin-starred De Leest in Vassen. True to his reputation, the menu curated by Boerma showcased his unique take on simple yet diverse ingredients, most of which are locally grown and available. Be it the humble tomato or eggplant or even the regular cauliflower, these simple ingredients were skillfully elevated by Boerma, who presented them in his classic innovative style. While each dish clearly seemed complex in its making, boasting different textural elements, the true indulgence was the simplicity and familiarity of the flavours. But there's more to the man than the gastronomical wonders he has pulled out of his chef's hat. From revealing his current food philosophy to remembering his days as a young chef, Boerma took us behind the scenes of a illustrious career in conversation with OT. Do you remember the first time you realised you wanted to become a chef? Please describe that moment. From a young age, I discovered my passion for cooking. My parents often brought me to Michelin-starred restaurants across Italy, France, and Spain, sparking my love for gastronomy. They always kept the French Michelin guide in the car, which further fueled my interest. This is my first visit to India and I have already met so many talented Chefs—their stories and their love for cuisine is so inspiring. We are from different places but we share the same passion. What is your favourite ingredient to work with and why?No particular ingredient is my favourite, my philosophy is to take high quality ingredients sourced locally and translate them into cosmopolitan and creative dishes through the techniques I have acquired from all over the world through my years of experience. How would you describe your food philosophy?My philosophy revolves around enhancing nature with new ingredients, new flavours, or new discoveries that form the true foundation of my food philosophy. The exceptional quality of local ingredients in India forms the base of creating successful dishes. Therefore, I am eager to experiment with these local and seasonal ingredients in my cooking at The Taj Mahal Palace, Mumbai and Taj Mahal, New Delhi, for the Culinary Chronicles—Rendezvous by The Chambers. The kitchen teams have provided me so many fresh options—it is truly great to work with them. How did De Leest's location on the edge of the Veluwe Nature Reserve inspire you and your creations? De Leest's location on the edge of the Veluwe Nature Reserve was a profound inspiration for my culinary creations. The natural surroundings, filled with the beauty of the Veluwe, instilled in me a deep connection to nature and its bounty. It influenced my approach to sourcing ingredients, focusing on the purity and freshness that nature provides. The restaurant's setting amidst such serene landscapes encouraged me to create dishes that reflected this harmony and balance, incorporating seasonal produce and local flavours in innovative ways. This connection to nature not only shaped the menu but also fostered a sense of tranquility and authenticity that guests could experience through each dish.Do you have a hero you look up to who inspires you professionally and personally? If yes, who are they and why? In the beginning of my career, my hero was the French chef Pierre Gagnaire, based in Paris. When I was very young, he was the most creative chef in Europe. Now, as he nears retirement, his cuisine continues to inspire many young chefs. His creativity and dedication profoundly influenced me at the start of my journey. You've spent more than two decades and a half heading some of the most successful restaurants in the world. How do you think your approach to cooking and food has shifted? Over my career of more than twenty-five years, my cooking approach has evolved. Initially, it was about mastering basics and learning from top chefs. Achieving Michelin stars was proof of my commitment to quality. As time passed, I focused on creating complete dining experiences, balancing respect for ingredients with my personal style. Running three-star Michelin restaurants taught me the importance of constant improvement and innovation while maintaining high standards. My journey has been about refining my culinary vision and delivering memorable dining experiences. If you could choose three places from all over the world for an extraordinary gastronomical experience, which ones would they be and why? Japan is at the top of my list for its incredible quality and meticulous culinary techniques, particularly in sushi making where even the temperature of the rice is given utmost importance. Paris comes next for its timeless culinary elegance and rich gastronomic heritage. Lastly, the Amalfi Coast in Italy offers a sensory feast with its fresh seafood, vibrant citrus, and fragrant herbs, making it a truly extraordinary gastronomic destination.