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Shock and Grief as Dutch Star Chef Johnny Boer Dies Suddenly at 60
The culinary world is mourning the sudden and unexpected loss of renowned Dutch chef Johnny Boer, who passed away at the age of 60 due to a pulmonary embolism while staying on the island of Bonaire.
Boer, celebrated for his work at the Michelin-starred restaurant De Librije in Zwolle, died while on the island with his wife, Thérèse Boer. The couple were not only life partners but also long-time collaborators in several culinary ventures, both in the Netherlands and abroad. Their restaurant was awarded three Michelin stars and became one of the most iconic fine-dining destinations in Europe.
The news of Boer’s death has sent shockwaves through the Dutch hospitality industry and beyond. Colleagues, friends, and admirers alike are expressing their deep sorrow at the loss of a chef whose work elevated Dutch cuisine to international prominence.
Despite his global fame and culinary achievements, journalist Jort Kelder revealed in a recent appearance on Eva Jinek’s talk show that Boer never became wealthy from his work. “It’s incredibly hard to get rich in this business,” Kelder noted. “You work tremendously hard, but at the end of the day, you don’t walk away with much. I don’t think Johnny ever became a millionaire.”
Adding to the heartbreak, it was revealed that Boer had plans to slow down and enjoy life after years of hard work. “It’s truly tragic,” Kelder continued. “He was looking forward to a quieter phase of life, but in the end, he died with his boots on.”
While De Librije was considered a luxury out of reach for many, every guest on Jinek’s show had experienced Johnny’s cuisine. Kelder, who had visited the restaurant multiple times, described it as a “fantastic experience,” especially praising the expertly curated wine pairings. “It was an adventure in taste and color. Something truly special.”
In recent years, Boer had been working on handing over the family business to his children, a process that colleagues described as touching. “His son and daughter were genuinely enthusiastic,” said Kelder. “But it’s a massive responsibility. It’s not just a business you inherit—it’s a legacy.”
Host Eva Jinek also shared a warm personal memory of Johnny. “More than twelve years ago, I interviewed him for De Telegraaf. Afterwards, he said, ‘I’m going to cook for you.’ I was allowed to eat in the kitchen among the staff. That’s who he was—generous and down-to-earth.”
Johnny Boer’s passing leaves an irreplaceable void, not just within his family but in the broader Dutch hospitality world. His passion, innovation, and dedication made him a true icon of modern gastronomy.
He may not have reaped the full material rewards of his efforts, but the culinary legacy he leaves behind is beyond measure.
