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Thérèse Boer-Tausch
World's 50 Best
- Discipline
- Other
i. Biography
Coming Up
Formal hotel-school training at Middelbare Hotelschool in Zwolle gave Thérèse Boer-Tausch the base that service work demands: timing, composure, and a working grasp of the room before the first shift ever begins. That foundation carried into De Librije in Zwolle, Netherlands, where she joined in 1990 as hostess, already working there with Jonnie Boer before the couple bought it. The early role placed her in the daily mechanics of front-of-house service, where the discipline is less about presentation than about keeping the room precise, calm, and responsive. At De Librije, hostess work gave way to broader responsibility in the dining room. Boer-Tausch moved into the combined role of maître and sommelier, a position that sits at the center of service: directing the floor, maintaining tempo, and handling wine with the same measured control. In that kind of room, consistency matters as much as polish, and her progression reflects trust built over time inside the house rather than outside it. Her long relationship with De Librije is part of the restaurant’s continuity. Boer-Tausch was already there before ownership changed hands, learning the place from within and staying close to its daily rhythm as the business evolved. That continuity now extends to ownership: Thérèse Boer-Tausch is owner of De Librije, a title that follows years of front-of-house work rather than replacing it.
Where They Are Now
The maître and sommelier roles remain central to how Boer-Tausch works in the room. As maître, she manages the pace and order of service; as sommelier, she handles the wine side with the same practical attention. At De Librije in Zwolle, Netherlands, those tasks shape the guest experience at table level, where service is judged by timing, clarity, and control. Her path at De Librije reads as accumulation rather than reinvention: hostess in 1990, then maître and sommelier, then owner. Each step stayed inside the same house, which is why her presence there carries the weight of familiarity. The restaurant’s daily pulse has been her workplace for years, and that long view is part of the role itself.
Recognition
Thérèse Boer-Tausch has received Michelin: three stars (2018).
Profile updated July 2026
FAQ
Asked of Thérèse
What is Thérèse Boer-Tausch's current role?
As of 2026, Thérèse Boer-Tausch is Maître and Sommelier.
Where did Thérèse Boer-Tausch train or study?
Thérèse Boer-Tausch trained at Middelbare Hotelschool in Zwolle.
What recognition has Thérèse Boer-Tausch received?
Michelin three stars (2018).
