Norbert Niederkofler

About

Culinary Excellence in South Tyrol

South Tyrol, Italy, boasts 21 restaurants with 26 Michelin stars. St. Hubertus, led by chef Norbert Niederkofler, is a standout.

Journey to Culinary Mastery

Norbert Niederkofler, born in 1961 in Luttago, Dolomites, trained in Tegernsee, Germany. He worked in London, Zurich, Milan, Munich (under Eckart Witzigmann), and New York (under David Bouley) before returning to South Tyrol.

Return to Roots

In 1993, Norbert joined Hotel Rosa Alpina in San Cassiano, transforming it from a pizzeria into a fine dining destination. His “Cook the Mountain” philosophy emphasizes locally sourced ingredients from the Dolomite region.

Culinary Philosophy and Innovation

Norbert’s dishes at St. Hubertus celebrate the Dolomites’ flavors, incorporating unconventional ingredients and techniques.

Leadership and Mentorship

Norbert fosters creativity and individuality among his team, prioritizing culinary excellence.

St. Hubertus reflects Norbert Niederkofler’s commitment to his roots, innovative culinary techniques, and a philosophy that celebrates the natural bounty of the Dolomites.