Clare de Boer

Coming Up

Clare de Boer has been owner and operator of Stissing House since 2021, a role that points to stewardship as much as style. The pace is steady, the point of view clear, and the work grounded in practical decisions. That same economy shows up in the food: polished, attentive, and trimmed to what matters.

Where They Are Now

"I'm in the minimal input, maximum impact phase of decorating" functions as more than a line about interiors. It matches a broader method that prefers quiet control over display, and result over decoration. In that register, both rooms and plates are asked to do more with less visible effort. She is also co-owner of King in New York City and cofounder of Jupiter in New York City, positions that place Clare de Boer inside a wider field of considered hospitality. Across those rooms, the throughline is balance: composed without stiffness, welcoming without clutter, and confident without noise.

Signature

Clare's signature dishes include sheet pan yogurt and herb chicken, Spiced Kabocha Stew, Cabbage and Speck Panade, and Provençal Fish Stew. The names point to a grounded palate: seasonal, practical, and built from familiar forms. What gives them weight is not complexity for its own sake, but the care with which straightforward ingredients are handled. In Clare de Boer’s cooking, minimal fuss is a method, not a limitation. It leaves room for texture, aroma, and warmth to register cleanly. At Stissing House, that approach shapes the room as much as the plate: measured, intimate, and disciplined without becoming severe.

FAQ As of 2026, Clare de Boer is Chef-owner.