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Chef Norbert Niederkofler

RISTORANTE ST. HUBERTUS
2 MICHELLIN STARS
8 THREE-FORK GAMBERO ROSSO AWARDS
ROSA ALPINA 
ALTA BADIA, TRENTINO-ALTO ADIGE 

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From his kitchen at Ristorante St. Hubertus in the Rosa Alpina Hotel & Spa in San Cassiano, Chef Norbert Niederkofler is internationally recognized for his innovative culinary creations, formulated long ago by a clear set of ideas and goals that incorporate simplicity, traditions, and the best quality local products.

Born and raised in Alta Badia at the foot of the stunning Dolomite mountains, Chef Niederkofler’s love for home cooking began in the kitchen of his parent’s small hotel in Valle Aurina. Ultimately choosing a career in culinary arts over competitive ski racing, Norbert was determined to travel. He knew experiences outside his native Italy were essential to achieve excellence in his profession.

Said Norbert, “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.” 

Those aspirations led him from northern Italy to Tegernsee, Germany, where he attended school specializing in Hotel Management. Assignments in Switzerland, Austria, Germany, and the United States soon followed. 

Having always been inspired by nature and the wild, Norbert returned to Alta Badia in 1994 to join Hotel Rosa Alpina. The opening of their signature restaurant, St. Hubertus, followed shortly after in 1996 as a pizzeria before Norbert transformed the menu to reflect cuisine rich in flavor but equally light. Of paramount importance was his desire to incorporate the spirit of the mountains of South Tyrol with centuries-old Italian traditions, both of which now comprise the central components of his creations.

Prestigious awards soon followed. Chef Niederkofler’s cuisine garnered special recognition from the finest culinary authorities in the world: two Michelin Star awards in 2000 and 2007, as well as eight 3-fork distinctions by Gambero Rosso in the last 10 years.

"The variety lies in the mix of the simplicity," states Chef Niederkofler. "Hereby, the high quality of the products is a basic prerequisite. Simple in taste and look. Delicate, clean and still surprising. Perfection can be reached when you respect nature and the quality of the produce."

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Sous-Chefs Nicolo Bagna and Alessio Longhini

Accompanying Chef Niederkofler are his two Sous-Chefs: Nicolò Bagna and Alessio Longhini. Originally from Piemonte, Nicolò was delighted to embark on a new chapter of his professional life as sous-chef to Chef Niederkofler at Ristorante St. Hubertus of Hotel Rosa Alpina. "At best, I thought, I will need some elegant shoes for the most important occasions," says Nicolò. But Nicolò did not know what fireworks chef Niederkofler had in store for him: dinner in mountain huts at a height of 2,000 meters, culinary events on the ski slopes, cooking lessons at the other end of the northern hemisphere, banquets for over 1,000 guests in association with large corporate events...all of which requires a pair of hiking boots in addition to a set of dress shoes.

Alessio Longhini hails from Vicenza and works side-by-side with both Nicolò and Chef Niederkofler. Alessio is instrumental in preparing and implementing Chef Niederkofler's unique and inspiring dishes.




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