Nico Boreas

The Climb

Training at Cas Spijkers Academie gave Nico Boreas the technical base for a professional kitchen shaped by repetition, pressure, and consistency. The early work was defined by precision and ambition, with the long hours of service turning instinct into something reliable. A major stretch of that formation came at Boreas in Heeze, Netherlands (2001–2016), where the head chef role gave structure to a career built over time rather than announced all at once. Across those years, standards were refined, identity was sharpened, and the kitchen work accumulated into a reputation earned through continuity. When Nico Boreas moved to Sabero in Roermond, Netherlands in 2018 as Executive Chef, the change marked a new setting for an already established approach. The move extended the same language of discipline and vitality into another kitchen, with the focus remaining on exactness, momentum, and the details that let a dish land cleanly.

Today

At Sabero in Leende, Nico Boreas works as Executive Chef with freshness treated as a daily operating principle rather than a slogan. His own words are direct: “I ask for the freshest products, and people should always have those products at their best.” That kind of brief leaves little room for theatrics; the ingredient arrives with its character intact, and the plate is built to preserve it. Modern fusion with French and Asian accents describes a kitchen that draws from more than one tradition while keeping the work controlled. In that frame, fresh product is the anchor. The result is a style that reads as measured, balanced, and attentive to what the ingredient can carry without being overworked.

In Their Words “At the top level, it is very important to keep improving and to work constantly with fresh products.” “I ask for the freshest products, and people should always have those products at their best.”

Recognition

Nico's honors include Two Michelin stars, Michelin stars, Michelin star, and GaultMillau 19.0 points (out of 20).