“I am an individual. Just like you. I have strengths and weaknesses. Just like all of us. Being real - I do not always succeed. Do you?”
“But when I succeed in letting people experience the familiar smell and taste of my homeland, I am simply happy.”
For more than 20 years at the helm of the restaurant St. Hubertus at Rosa Alpina and Spa Hotel in the Dolomite Mountains, Chef Norbert Niederkofler and his team offer the luxury of dining at South Tyrol’s only 3 Michelin Star Restaurant.
With his menus, Chef Norbert Niederkofler continues to build on the principles and beliefs of ethical, clean and clear cooking, drawing inspiration from the mountain’s natural larder that is also known as “Cook The Mountain”.
Norbert was born in 1961 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.
In 1993, 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. 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. Hubertus. In 2000 the restaurant won its first Michelin star, which eventually led to a second star in 2007. In 2017, it achieved the very highest accolade, receiving a final third star for its incredible food and service.