Amman: In Jordan's rich and diverse culinary scene, the name Nicolas Bastiaan Dingemans stands out. The Dutch chef found a unique haven in Jordan, where he has established a cooking project focused on sustainability and heritage.
According to Jordan News Agency, since arriving in the kingdom, Nicolas has been dedicated to rediscovering Jordan's unique cuisine, which blends ancient and modern influences, reflecting a long history of cultural and trade exchanges between the East and the West. Nicolas describes Jordanian cuisine as "one of the most inclusive and meaningful in the world," though he believes it has not yet received enough global recognition. He highlights that Jordan sits at the heart of the Fertile Crescent, the cradle of agriculture, where culinary traditions can be traced back over 13,000 years, with the world's oldest known loaf of bread discovered in Jordan.
Through his travels across Jordan's valleys, mountains, and deserts, Nicolas developed a deep appreciation for the land and its culture. He personally witnessed how Jordanian cuisine reflects the rich diversity born from cultural exchanges over the ages. As the world undergoes economic and political changes affecting cultural identity, Nicolas sees Jordanian cuisine as a powerful cultural force that can reinforce cultural depth. He believes there is a real opportunity for Jordan to transition from local to global recognition in the culinary arts by reviving traditional cooking practices tied to sustainability and the environment.
He told the Jordan News Agency (Petra) that "In light of the rapid developments in the region, it is important for Jordan to strengthen its position as a beacon for preserving culinary heritage. This includes emphasizing local product consumption and enhancing social and economic solidarity." Through his initiative "From Farm to Table in Jordan," Nicolas seeks to highlight the importance of local agriculture and educate both visitors and locals about sustainable cooking practices. He believes that Jordanian cuisine represents a unique blend of history and nature, and adopting sustainable cooking practices that promote local products is key to supporting rural communities.
Recently, he organized a series of events in collaboration with the Jordan Tourism Board, including cooking tours across the kingdom. Participants had the opportunity to meet local farmers, fishermen, and women from local communities, allowing them to learn more about local ingredients and traditional food preparation methods. To further promote Jordan's culinary culture globally, Nicolas hosted several Michelin-star chefs in Jordan, helping raise awareness about sustainable Jordanian cuisine and enriching local culinary experiences.
Michelin-star chefs, considered some of the top names in the culinary world, are recognized for their high standards of food quality, craftsmanship, innovation, and presentation. Nicolas is proud of the participation of Michelin-starred chefs such as Emma Bengtsson from New York, Bas van Cranen from Amsterdam, and Serko Baker from Bali, who have been part of the ongoing events in Jordan. These chefs have praised the rich culinary heritage and high quality of local Jordanian ingredients, noting the importance of blending modern cooking techniques with traditional recipes for a perfect balance of authenticity and innovation.
One of the standout events for Nicolas was the National Olive Festival, which highlights the importance of olives in Jordanian cuisine. Held annually in November, the festival provides an opportunity for farmers to interact with consumers and showcase their local products. Nicolas sees the festival as an ideal platform for supporting local businesses and promoting Jordan's culinary heritage. "The festival provides a great opportunity to rediscover culinary heritage and support local farmers, while also educating the public on sustainable farming practices," he says.
Nicolas's journey in Jordan is far from over, as he plans to launch more creative initiatives soon. He stresses the need to intensify efforts to spotlight Jordanian cuisine on the global stage. He participated in the 9th UNWTO Global Forum on Culinary Tourism held in Bahrain in November 2024, where he presented the "From Farm to Table" concept in Jordan. He believes that Jordan has the necessary elements to position itself as a global destination for sustainable culinary tourism, which will contribute to boosting both the tourism and economic sectors in the kingdom.
"Food is not just food; it carries the stories of people and places. Through rediscovering regional food cultures, Jordan can lead a revolution in the culinary world and offer the world food that reflects rich heritage and a sustainable future." Through his initiatives, Nicolas aims to make a significant mark on Jordan's culinary landscape and help realize a future vision based on sustainability and respect for local culinary heritage, making it one of the world's main culinary attractions.
Nicolas Bastiaan Dingemans is the owner of Hospitality in Health (HIH) and the founder of the "From Farm to Table in Jordan" initiative. He is a Dutch expert in sustainable cooking, having collaborated with Michelin-star chefs in the Netherlands and published books on sustainable cooking. In 2019, he moved to Jordan as a hospitality consultant, where he was inspired by the local food diversity to develop a tourism project focused on bringing Jordanian cuisine to the global stage.