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Chef Norbert Niederkofler and his kitchen team on an Alpine meadowChef Norbert Niederkofler and his kitchen team on a snowy peakThe kitchen team with pans and spoons on snowy mountains with Chef Niederkofler in the foregroundChef Norbert Niederkofler picking herbs on an Alpine pasture

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The Executive Chef Norbert Niederkofler

Norbert Niederkofler's culinary roots can be traced back to his father in the Valle Aurina, a small valley in the province of Bolzano, where he developed a love of home cooking using local quality products.

Norbert was first taught in Germany, then he moved to Switzerland, to the USA, to Austria and then back to Germany where he was trained by legendary chefs Jörg MüllerEckart Witzigmann and back in Italy by Nadia Santini. In 1994 Norbert joined eventually the Rosa Alpina, where he started to renew completely the F&B opening in 1996 the St. Hubertus.

Norbert says of himself: "When I was 18 years of age I had a great goal in mind: "I want to see the world. And I had a second goal, a much more moderate one: "I want to be a chef. With a lot of discipline I was able to combine both my wishes. I experienced ups and downs. My success is the result of clear ideas and goals, and the fact that I always question myself and try to remain humble. Today, I earn my money by doing what I love doing, since my profession is my hobby and my philosophy of life.

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