Dutch chef Jonnie Boer, who spent four decades at the helm of De Librije in Zwolle, Netherlands, has died at the age of 60. The cause of his death was a pulmonary embolism, according to a representative from his restaurant.
Boer was known for his innovative approach to fine dining, which focused on using locally sourced and seasonal ingredients. He pioneered techniques such as foraging, fishing, fermenting, and incorporating unusual elements like pikeperch, tulip bulbs, and chickweed into his dishes.
Although he never abandoned traditional luxury items like foie gras and caviar, he made them a part of his menu, sharing the plate with more unconventional ingredients. Boer’s commitment to innovative and sustainable cuisine earned him widespread acclaim during the height of the New Nordic movement.
Source: https://www.nytimes.com/2025/05/17/dining/jonnie-boer-dead-chef.html