Jort Kelder doet pijnlijke onthulling over Jonnie Boer

The culinary world mourns the loss of Johnny Boer, the renowned star chef of restaurant Libre.
At the age of 60, he passed away suddenly from a pulmonary embolism on the island of Bonaire.

His death has left a deep impact on both his family and his colleagues in the field.
Boer died during a stay in Bonaire, where he and his wife Thérèse also ran several culinary businesses.
In addition to his ventures on the island, he was especially known for his three-star restaurant, De Librije in Zwolle,
which he built up together with his wife.

The couple formed a powerful duo in Dutch gastronomy for many years.

Despite his great success, according to Jort Kelder, Johnny Boer never truly became wealthy from his work.
At Eva Jinek’s table, Kelder explained that it’s particularly difficult to accumulate great wealth in the hospitality industry.
“Getting rich in this line of work is tough,” said Kelder.
“There’s an incredible amount of hard work involved, but in the end, you don’t get much in return.
I don’t think Johnny ever became a millionaire.”

What makes the story even more tragic is that, according to those close to him, Boer was just planning to slow down.
After years of tireless work, he was looking forward to a period in which he could enjoy life more.
“It’s truly sad that he died with his boots on,” said Kelder.

Although dining at De Librije was an unattainable luxury for many, every guest at Jinek had once tasted Johnny’s cooking.
Jort himself had visited the restaurant several times.

“It’s really a fantastic experience,” he said.
“Especially the wine pairings — sometimes you had to go through a few before you tasted all the colors and flavors.”

In recent years, Boer had been working on handing over the family business to his children.
Jort Kelder found it touching to see how his son and daughter became involved in De Librije.
“They were truly enthusiastic about it.
But it’s no small feat — such an impressive legacy, literally and figuratively, served on your plate.”

Eva Jinek shared a warm memory of her meeting with Boer.
“More than 12 years ago, I interviewed him for De Telegraaf,” she recalled.
“Afterwards, he said, ‘I’ll cook something for you.’
I got to eat in the kitchen, among the staff. That was so special. It really shows who he was.”

The death of Johnny Boer leaves a great void — not just in his family, but in the Dutch hospitality industry.
His dedication, passion, and innovation made him an icon.

Many will remember him as a chef who elevated his craft to an art form —
but who ultimately never got to fully enjoy the fruits of his labor.