Aman Venice is pleased to announce the appointment of globally acclaimed 3 Michelin starred chef, Norbert Niederkofler, as Consultant Chef.
In his role, which he will preside over alongside his duties as Executive Chef of St Hubertus at Rosa Alpina Hotel and Spa, Chef Norbert will collaborate with Executive Chef of Aman Venice, Dario Ossola, to provide culinary creativity and flair to the hotel’s menus including those of signature restaurant Arva, from 10 December 2019.
Chef Norbert will interpret his ‘Cook the Mountain’ philosophy for Venice to curate a series of dishes and menus themed ‘Cook the Lagoon’
Photo credit © Aman
Renowned for his culinary philosophy ‘Cook the Mountain’ - which sees him cooking only with locally grown produce, drawing inspiration from his mountain surrounds and giving value to the ingredients in all their parts - Chef Norbert will interpret his philosophy to the shores of Venice to curate a series of dishes and menus themed ‘Cook the Lagoon’. In keeping with Aman Venice’s dedication to sustainability, Chef Norbert believes in ethical and clean cooking and will work with Chef Dario to consult with local farmers, fishermen and market traders to source the freshest seasonal produce from the Rialto Market, Venetian lagoon and the city’s islands.
Arva is a unique dining experience based on inventive Italian cooking techniques, utilizing simple, locally sourced produce cooked in an elegant yet uncomplicated manner. Brought to life by Chef Dario and now complemented by new dishes created by Chef Norbert, the enhanced menu will incorporate both Arva and Chef Norbert’s philosophies, and will change frequently depending on the season and ingredients available, to offer a modern interpretation on Venetian culinary classics.
Chef Norbert’s addition to the culinary brigade at Aman Venice is befitting, given Arva’s dedication to embracing the culinary history of Italy, with its reputation for celebrating seasonal and sustainably sourced fare. This style of cuisine draws influence from Italian cooks who concocted dishes solely from what was available in the immediate gardens, forests and seas surrounding them, using their instinctive understanding of flavour and the creativity of necessity to prepare bold, heart-warming dishes that could be shared among family and friends.
In addition to his dishes on the menu, on specific dates throughout the year*, Chef Norbert will join forces with a celebrated chef to ‘Cook the Lagoon’ and welcome guests to a four handed dinner at Arva. A set menu will be adapted for each dinner depending on seasonal ingredients available, with the option of having wines paired.
Of his appointment, Chef Norbert says “I am honoured to be working with iconic Aman Venice and am excited to be collaborating with such a talented team of chefs. I look forward to exploring the rich variety of ingredients that can be harvested and found in the Venetian lagoon and to creating authentic dishes that stay true to the philosophy of Arva as well as to my idea of ethical cooking. I am also delighted to be bringing the concept of ‘Cook the Mountain’ outside its natural environment, showing that it is universal and can be translated to many different regions.”
Originally from South Tyrol, Chef Norbert travelled the world learning his craft before joining Rosa Alpina as Executive Chef in 1994. Since then, he has placed the hotel’s culinary offering on the map by showcasing seasonal produce with an emphasis on sustainability. Chef Norbert’s commitment to only using local ingredients meant extensive research into the area, striking up close relationships with the region’s farmers and producers, and a need to be creative and innovative with ingredients, an approach he appropriately named ‘Cook the Mountain’, which quickly gained notoriety and which led him and St Hubertus to win their third Michelin star in 2017. ‘Cook the Mountain’ has also found its own “home”, a physical place to express itself at its best, with the opening of AlpiNN – Food Space & Restaurant (Kronplatz, Brunico) in December 2018
Aman Venice is a must visit for gastronomes, having established itself on the dining scene with the launch of Arva in 2017, and then the introduction of the Palazzo Kitchen Table in early 2019. Both guests and nonresidents of the hotel are welcome to experience the ever-changing seasonal menus.
*10 and 11 - December 2019
11 and 12 - February 2020
21 and 22 - February 2020
10 and 11 - March 2020
7 and 8 - April 2020
12 and 13 - May 2020
Born in Lutago, in the heart of the Dolomites, Chef Norbert grew up on the grounds of a family owned ski resort. As a result,Nobert spent much time exploring the surrounds and the local wild produce that grew in abundance, full of flavour. It was here that he began to develop his interest in foraging, inspiring him to pursue an education in gastronomy. After concluding his studies at a culinary college in Germany, Chef Norbert took up posts in some of the world’s most illustrious culinary cities including London, Zurich, Milan, Munich and New York. It was during this journey that he truly began to develop his own style, which he dreamt of bringing back to his hometown. Fortune favoured and in 1994, Norbert was offered the chance to run the kitchen at Rosa Alpina Hotel & Spa in San Cassiano, located at the base of the Dolomite Mountains. Norbert began to embrace the principles of a more ethical cuisine that flourishes on human bonds: from the producers, to the territory and the guests. He also began to focus on projects with social impact and in 2015, together with Paolo Ferretti, he founded Mo-Food, the start-up used to manage all the new projects. The most successful one that also sums up his approach is CARE’s – The ethical Chef’s Days since 2016 focusing on the promotion of an ethical approach to cuisine outside of a restaurant’s walls. It is this dedication that allowed Norbert to receive his Third Michelin Star in 2017, as he says with “beetroot and potatoes”. As a natural consequence, Norbert opened AlpiNN – Food Space & Restaurant in 2018, the “home of Cook the Mountain”. In this location with a unique panorama at 2,275 mt above the sea level, young chefs are able to deliver via their affordable menù, the real and authentic mountain flavors. In July 2019 Norbert became a member of “The World’s 50 best Restaurants”, in 116th position with the St. Hubertus Restaurant.
About Norbert Niederkofler
Aman was founded in 1988 with the vision of building a collection of intimate retreats with the unassuming, warm hospitality of a gracious private home. The first, Amanpuri (place of peace) in Phuket, Thailand, introduced the concept and, since then, Aman has grown to encompass 38* exquisitely serene hotels and resorts in 22 destinations across the world. The next Aman to open will be Aman New York (2020). The introduction of Aman Skincare in 2018 continued the holistic journey beyond the perimeters of Aman’s havens. Offering a soothing journey to a place of beautifully scented repose and respite, Aman Skincare represents the spirit of Aman in a bottle. Cementing Aman’s commitment to providing guests with insightful and unique cultural experiences, Atma, launched in 2019, curates one-off events that are inspired by Aman destinations and designed to connect mind, body and spirit.
*Located in Bhutan, Cambodia, China, the Dominican Republic, France, Greece, Indonesia, India, Italy, Japan, Laos, Montenegro, Mexico (2021), Morocco, the Philippines, Saudi Arabia (2023) Sri Lanka, Thailand (Bangkok 2022), Turkey, the Turks & Caicos Islands, the USA (New York 2020) and Vietnam.
Chef Norbert will collaborate with Executive Chef of Aman Venice, Dario Ossola, to provide culinary creativity and flair to the hotel’s menus.
Photo credit © Aman
[Aman Canal Grande Venice]