llll➤ Buchen Sie eine Ferienwohnung mit Wellnessoase in joanporredon.com - Südtirol ✓ Perfekt für Ihren Familienurlaub mit Kindern ✓ im Sommer wie im Winter. Norbert Niederkofler: Who I Am. Die Natur und ihre Wunder waren schon immer eine Konstante in meinem Leben. In Südtirol, inmitten der Dolomiten. Die Speerspitze dieser kulinarischen Elite bildet Norbert Niederkofler, hält er in seinem Gourmet-Restaurant „St. Hubertus“ im Hotel & Spa „Rosa.
Norbert NiederkoflerNorbert Niederkofler (* September in Luttach, Südtirol) ist ein italienischer Koch und Fachbuchautor. Inhaltsverzeichnis. 1 Werdegang; 2. Der Sternekoch Norbert Niederkofler und seine Philosophie 'Cook the Mountain': Liebe zu lokalen Produkten und traditioneller Kultur am Fuße der Gerichte von. Die Speerspitze dieser kulinarischen Elite bildet Norbert Niederkofler, hält er in seinem Gourmet-Restaurant „St. Hubertus“ im Hotel & Spa „Rosa.
Niederkofler Three things you should know Video**Michelin Chef Niederkofler using Mila mascarpone for tiramisù
By only using produce from the nearby Dolomite mountains, Norbert Niederkofler gave birth to a cooking philosophy famous across Italy.
Despite being very selective about the ingredients he uses, his cuisine is some of the most varied in the country. South Tyrol may only be a small region of Italy, near the Austrian border, but twenty-one of its restaurants have managed to achieve twenty-six Michelin stars.
Norbert was born in in Luttago, a small town right in the heart of the Dolomites. His parents owned a hotel for the skiers in winter and climbers in summer, and he was always exploring the outdoors.
After finishing his studies at a culinary college in Tegernsee, Germany, Norbert worked in London, Zurich and Milan, before arriving in Munich to work with Eckart Witzigmann, his greatest mentor.
Eckart taught him how to respect nature and its produce to achieve culinary perfection. After seven years in Munich, he travelled to New York and learnt the secrets to innovation under restaurateur David Bouley.
It was here that he truly began to develop his own style, but after a while he started to miss the mountains and flavours of his hometown.
In , Norbert returned home to work at the Castel Colz in La Villa for a year, before being offered the chance to run the kitchen at Hotel Rosa Alpina in San Cassiano, at the base of the Dolomite mountains.
At the time the restaurant was a pizzeria, but Norbert set about turning it into a fine dining establishment, using the cuisines of Austria and Italy as inspiration.
He eventually decided to dedicate a small part of the restaurant to the local mountain range, refused to use ingredients produced outside of the Dolomites and named the restaurant St.
Shortly after, the owner of the hotel decided to close down the pizzeria and let Norbert have full control over the menu, which eventually led to a second star in In , it achieved the very highest accolade, receiving a final third star for its incredible food.
He also had to start using more uncommon ingredients and try new things. He prefers to let them discover their own talents and styles of cooking, encouraging original thinking and staying away from rigorously implemented rules.
One of Norbert's strongest memories is eating his mother's wild cranberry jam, made from berries grown in the nearby mountains.
He continues to use local cranberries on his menu today. Norbert once cooked a risotto in Nepal at 5, metres above sea level. It took fifty minutes to cook because of the altitude.
Set against the dramatic backdrop of the peaks of the Dolomites within the region of Alta Badia, restaurant St.
Hubertus is where Michelin stars meet the magic of the Alps. Take a look at what's new and get inspired.
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