Executive Chef Norbert Niederkofler
Chef Niederkofler's culinary roots can be traced back to the Valle Aurina, a small valley near Bolzano in the province of South Tyrol. It was his father who inspired in him to develop a love of home cooking using high quality local products.
Norbert began his formal training in Germany, before moving to Switzerland, the USA, Austria and back to Germany, where he was trained byrenowned chefs Jörg Müllerand Eckart Witzigmann. He then returned to Italy, gaining further expertise under Nadia Santini. In 1994, Norbert joined the team at Rosa Alpina and began working toward the opening of Restaurant St. Hubertus, which took place in 1996.
Norbert says: "When I was 18 years old I had a great goal in mind: I wanted to see the world. And I had a second goal, a much more moderate one: I wanted 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, since my profession is my hobby and my philosophy of life.
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