{"id":67,"date":"2022-09-03T16:52:55","date_gmt":"2022-09-03T16:52:55","guid":{"rendered":"https:\/\/skybar.polanetwork.com\/?page_id=67"},"modified":"2025-01-14T11:11:32","modified_gmt":"2025-01-14T10:11:32","slug":"about-us","status":"publish","type":"page","link":"https:\/\/www.ineorestaurant.com\/en\/about-us\/","title":{"rendered":"About us"},"content":{"rendered":"\t\t
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ABOUT US<\/h1>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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EXECUTIVE CHEF,
HEROS DE AGOSTINIS<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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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\u2019s most innovative and highly regarded masters, including Joel Robuchon, Heinz Winkler and Marc Veyrat.<\/p>

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 \u2013 that which comes from self-expression through cookery and that of his guests as they experience his artistry<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"Chef\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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A Journey around the world<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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A journey around the world is a menu for those who love to travel, discover unusual flavors and savour unconventional tastes. Aromas, perfumes and spices from different cultures blend with the chef\u2019s Roman flair and are transformed into unexpected dishes in this menu.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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EXQUISITE HIGHTLIGHTS<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Signature specialties on Chef Heros\u2019 autumn menu at INEO include grilled line-caught amberjack, turnip greens, malted corn and bearnaise sauce; veal sweetbread, root vegetables, wild mushrooms and wood sorrel; artisan spaghetti cooked in rabbit stock with caviars and nori seaweed.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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Executive Chef<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\tHeros 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. \n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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GASTRONOMIC CONCEPT\n<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Chef Heros De Agostinis likes to call his cooking \u201cItalian metissage\u201d where the aromas, scents and spices of the territories he has lived in, both at home and on his travels, are interwoven.<\/p>


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\u2019s Piazza Vittorio Emanuele, the city\u2019s vibrant multi-cultural district. His menu is characterised by continuous dynamism and innovation.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\t\t\t\t\t\tMEET THE CHEF\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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JACOB JAN BOERMA<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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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.<\/p>


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Met The White Room in de voormalige \u2018Witte Zaal\u2019 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. 
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\n\t\t\t\t\t\t\t\t\tMEET THE BARKEEPER\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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JACOB JAN BOERMA<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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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.<\/p>


<\/p>\n

Met The White Room in de voormalige \u2018Witte Zaal\u2019 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. 
<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

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\u2019s […]<\/p>\n","protected":false},"author":2,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-67","page","type-page","status-publish","hentry"],"acf":[],"yoast_head":"\nAbout us | INEO Restaurant<\/title>\n<meta name=\"description\" content=\"Learn more about INEO Restaurant's values, philosophy and history here!\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.ineorestaurant.com\/en\/about-us\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"About us | INEO Restaurant\" \/>\n<meta property=\"og:description\" content=\"Learn more about INEO Restaurant's values, philosophy and 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