About us

GET TO KNOW OUR TEAM

Jacob Jan Boerma leads the team of The White Room. The team that carries out his vision in Amsterdam is led by the young yet experienced Chef de Cuisine Arturo Dalhuizen, Maître Richard Eerhardt and Sommelier Isabel van Bueren. Together with them, Jacob Jan Boerma wants to reach a broad audience with a style that comes from his heart. 

THE PERFECT LOCATION

The name The White Room is derived from the historical name of the room ‘De Witte Zaal’, the name that was given to the restaurant when it first opened in 1885. The room is listed as a monument and is considered to be the oldest restaurant of Amsterdam in original condition. History and future are connected with one another, due to the modern styling of this unique restaurant.

NH Hotel Group

The White Room is part of NH Collection Grand Hotel Krasnapolsky, the first NH Collection hotel of NH Hotel Group in the Netherlands.

NH Hotel Group is listed on the IBEX 35 stock exchange of Madrid and has nearly 400 hotels in 29 countries in Europe, Africa and North- and South America. The portfolio of NH Hotel Group includes the urban NH Hotels, the NH Collection flagship hotels, the nhow design hotels and the Hesperia holiday resorts. Worldwide more than 20.000 employees work day and night to deliver the best service for the best price to the 16 million guests the hotel chain welcomes yearly.

Recently NH Hotel Group was awarded with the prestigious Zoover Award for Best Hotel Chain for the third year in a row. 

JACOB JAN BOERMA
SIGNATURE CHEF
JACOB JAN BOERMA

Jacob Jan Boerma got under the spell of cooking and good food at an early age. When he and his wife Kim Veldman open restaurant De Leest in Vaassen in 2002, he has worked at well-known restaurants such as De Bokkedoorns in Overveen, Scholteshof in Steevoort, Het Laurierblad in Berlare, De Duinrand in Drunen en Kaatje bij de Sluis in Blokzijl.

He doesn’t tell anybody that he will open his own restaurant, so they will have time to build their restaurant, literally and figuratively speaking. Even so, on day two – the toilets have not yet been finished – a Michelin-inspector sits down at one of his tables. Barely half a year after opening the door of De Leest the restaurant receives its first star. A second follows in 2006. A third in 2013.

With The White Room in the former ‘Witte Zaal’ of the iconic NH Collection Grand Hotel Krasnapolsky Jacob Jan Boerma spreads his wings to Amsterdam. As signature chef he will be the creator of The White Room. Together with his team, he will translate the inspiration he finds at home, to the menu in Amsterdam. 

ARTURO DALHUISEN
CHEF DE CUISINE
ARTURO DALHUISEN

When he was merely six years old, cooking books are at the top of the wish list of chef de cuisine Arturo Dalhuisen of The White Room. After his chefs training in Almelo the ambitious cook chooses a Starcourse in Den Bosch, where chefs lay the foundation to become Masterchef within three years. At an early age Dalhuisen wins multiple culinary competitions for young chefs; in 2010 he is awarded as Dutch Young Chef Champion. Dalhuizen has been working as Sous Chef at restaurant De Leest since 2013, but earlier in his carrier he works here as Chef de Parti. Besides working at De Leest he interns at Michelin chefs such as Ferran Adrià and Sergio Herman during his holidays, and works for Filip Claeys of De Jonkman** to broaden his culinary horizon.

For Dalhuisen the quality and pureness of the products that go into his dishes take the lead role. The chef can be found picking herbs – among which his favorite Oxalis – in the woods near his hometown Holten on a regular basis. Dalhuisen will leave restaurant De Leest to guide the kitchen brigade of restaurant The White Room and assert his creativity there. 

RICHARD EERHARDT
MAÎTRE
RICHARD EERHARDT

Maître Richard Eerhardt is a born host. At an early age he is eager to serve everybody a drink and a bite at family birthdays. It is crystal clear that a future in hospitality lies ahead of him.

He easily graduates from the hotel school, and after interning in England and Paris Eerhardt works for Restaurant Vinkeles* in The Dylan, La Rive* in the Amstel hotel and from 2009 - 2015 as Maître for Restaurant Bord'Eau** in Hotel De L'Europe.

Eerhardt becomes a well-known name in the culinary world of Amsterdam. The maître, with a passion for good wines, will use his experience to bring quality - without stiffness – to The White Room. With his personal touch, he wants to create an atmosphere within The White Room where guests build joyful memories, through his knowledge, humor and hospitality of his team. 

ISABEL VAN BUEREN
SOMMELIER
ISABEL VAN BUEREN

Every wine at The White Room tells its own special story. Through these stories, Sommelier Isabel van Bueren, takes her guest on a journey intho her world. She advises about the best wine pairing or about one of the classical or innovative pearls on the wine menu. 

Starting 2009, Van Bueren has specialized in the craft of sommelier and in 2015, graduated as Gastronomist Sommelier at the Academy for Gastronomy. As professional sommelier Van Bueren has been active since 2011. This driven wine expert got to share her knowledge and love for wines at among others at Restaurant Godevaart (Antwerp), Bolenius Restaurant (Amsterdam) and The Roast Room (Amsterdam).