{"id":1540,"date":"2022-09-03T16:52:55","date_gmt":"2022-09-03T14:52:55","guid":{"rendered":"https:\/\/www.ineorestaurant.com\/about-us\/"},"modified":"2025-01-14T11:55:17","modified_gmt":"2025-01-14T10:55:17","slug":"about-us","status":"publish","type":"page","link":"https:\/\/www.ineorestaurant.com\/it\/about-us\/","title":{"rendered":"Il Ristorante"},"content":{"rendered":"\t\t
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Il Ristorante<\/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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Heros De Agostinis \u00e8 l’Executive Chef e la mente creativa del Ristorante INEO. Nato a Roma e con un background internazionale, Heros vanta oltre 25 anni di esperienza in ristoranti Michelin multi-stellati e di hotel a cinque stelle lusso. Ha lavorato al fianco del famoso e pluristellato chef Heinz Beck, suo mentore, e fatto parte della brigata dei pi\u00f9 grandi e rinomati chef, tra cui Joel Robuchon, Heinz Winkler e Marc Veyrat.<\/p>

Tre aggettivi definiscono la cucina dell’Executive Chef De Agostinis: solare, per i colori vivaci che ama inserire nei suoi piatti; leggera, per il raffinato equilibrio tra una portata e l’altra e divertente, per la voglia di stupire gli ospiti con una presentazione mai convenzionale. Il minimo comune denominatore di ogni piatto \u00e8 la gioia, quella di uno chef che crea e si entusiasma ogni volta che svela le sue creazioni ai suoi ospiti.<\/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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In giro per il mondo<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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In giro per il mondo \u00e8 un men\u00f9 per chi ama viaggiare, scoprire sapori insoliti e assaporare gusti non convenzionali. Aromi, profumi e spezie di culture differenti si fondono con la romanit\u00e0 dello chef e vengono trasformati in questo men\u00f9 in piatti inaspettati.<\/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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Concept Gastronomico Unico<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Tra i nuovi piatti d\u2019autore del menu autunnale: ricciola d\u2019amo alla brace, cime di rapa, salsa al mais maltato e bernese; animella di vitello, tuberi, funghi selvatici e acetosella; spaghetti artigianali cotti in un ristretto di coniglio, alga nori e caviale di salmone.<\/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":"

Il Ristorante Executive Chef, Heros de Agostinis Heros De Agostinis \u00e8 l’Executive Chef e la mente creativa del Ristorante INEO. Nato a Roma e con un background internazionale, Heros vanta oltre 25 anni di esperienza in ristoranti Michelin multi-stellati e di hotel a cinque stelle lusso. Ha lavorato al fianco del famoso e pluristellato chef […]<\/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-1540","page","type-page","status-publish","hentry"],"acf":[],"yoast_head":"\nIl Ristorante | 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\/it\/about-us\/\" \/>\n<meta property=\"og:locale\" content=\"it_IT\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Il Ristorante | INEO Restaurant\" \/>\n<meta property=\"og:description\" content=\"Learn more about INEO Restaurant's values, philosophy and history here!\" \/>\n<meta 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