Tivoli Doelen Amsterdam’s Omber brings art to the plate, with Sous Chef Juan contributing to a menu inspired by the craftsmanship of paint-making and the rich brown tones of Rembrandt’s work.
Q: Briefly describe your professional background and how you joined Tivoli Doelen Amsterdam.
A: Since I was young, I’ve always been drawn to gastronomy through family meals, restaurants and bars. That’s why I knew it was my path when I discovered the degree in Gastronomy and Culinary Arts at the Basque Culinary Center. After four years of training, I worked in restaurants in Mexico City, Barcelona, Formentera and Amsterdam. In addition to cooking, I specialised in wine and now pursuing the WSET diploma. Recently, I joined the Omber team to lead an innovative culinary project in Amsterdam, which is a personal challenge that greatly motivates me.
Q: What sets Tivoli Doelen Amsterdam’s culinary offerings apart?
A: At Tivoli Doelen Amsterdam, dining is a creative journey inspired by Rembrandt’s artistry. Every detail is thoughtfully crafted from the moment you pass “The Night Watch” at the entrance to the last bite of dessert. Our menu draws on Rembrandt’s techniques—light, volume, texture and contrast—using seasonal ingredients and the skill of a dedicated team. Set against scenic canal views, it’s an experience where flavour and art come together naturally.
Q: How has living in Amsterdam influenced your perspective on food and cooking?
A: My approach to food has evolved through my time in Amsterdam, where I’ve learned how social moments shape eating habits and culture. The city’s culinary scene emphasises techniques such as pickling, fermentation and slow cooking, while its multicultural influence brings diverse flavours. I’ve also come to appreciate Dutch vegetables, like beets, radishes and baby carrots, for their taste and versatility. Furthermore, I value the richness of local dairy, especially butter, which elevates any dish.
Q: Amsterdam is known for its diverse food scene. What’s been the most exciting part about exploring the culinary world here?
A: One of my favourite things about Amsterdam is its diversity. The ability to wake up craving dumplings and find an excellent nearby option is truly a pleasure. However, it’s essential to do your research before choosing a place. In such a varied city, it’s easy to make the wrong choice and end up disappointed. That’s why I always recommend thoroughly searching ahead of time to ensure you experience the best that the city has to offer.
Q: For those who are new to Tivoli Doelen Amsterdam, what foods and beverages would you suggest?
A: If it’s your first time with us, I recommend two enticing experiences to explore. You could start with signature cocktails at our bar, paired with an exclusive selection of oysters prepared buttered, pickled or natural, alongside ossenworst tartare. For a more complete experience, try one of our tasting menus, beginning with the Omber salad made entirely with seasonal ingredients. Next, enjoy our Chiaroscuro, a rich crab bisque with squid and pork belly that exemplifies contrasts. Follow that with cod and vichyssoise, and end your meal with our cacao pod dessert.
Q: Are there any future collaborations planned for Tivoli Doelen Amsterdam?
A: We are strengthening our relationship with local food suppliers to consistently implement our menu concept. At the same time, we are also deepening our collaboration with the Rembrandt House Museum, as demonstrated during the recent Hotel Night Event powered by Mastercard. We hosted a Rembrandt etching workshop for this event, along with a tailored three-course menu at Omber. Additionally, we are collaborating with spirit and wine suppliers to further enhance the beverage experience.
Asia Dreams Volume 54
Omber
Tivoli Doelen Amsterdam
Nieuwe Doelenstraat 26
Amsterdam 1012 CP, Netherlands
T: (+31) 205540600
E: doelen@tivoli-hotels.com
W: tivolihotels.com
IG: @tivolidoelen
