Norbert Niederkofler

Three Michelin stars and a 'cook the mountain' philosophy.

Niederkofler was born in the heart of the Dolomites, and that’s where his heart has re-anchored itself. 

His parents owned a hotel for skiers (winter) and climbers (summer) which allowed a young Niederkofler plenty of space to explore the outdoors collecting wild local berries or catching freshwater fish. 

His desire to be a chef was driven by his desire to travel and after finishing college in Germany, Niderkofler worked in London, Zurich and Milan. 

His final formative years in Munich alongside Eckart Witzigmann and then New York under David Bouley prepared him to transforming the Hotel Rosa Alpina into St Hubertus.

His ’cook the mountain’ philosophy is centred around ingredients sourced entirely from the Dolomites and St Hubertus – the manifestation of that ethos – has been awarded three Michelin stars.

Events featuring Norbert Niderkofler

The d'Arenberg Cube Surrealist Ball | 14 April

Tasting Australia Airlines - Kangaroo Island | 20 April

Tasting Australia Airlines - Kangaroo Island | 21 April

Tasting Australia Airlines - Kangaroo Island | 22 April

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