Identità London: The International Chef Congress

Identità London: The International Chef Congress

London first edition 29 - 30 June 2009

London first edition 29 - 30 June 2009
Identità London: The International Chef Congress

Congress

Program

MONDAY 29th JUNE

  • 10.00 ENRICO CRIPPA
  • 10.40 MORENO CEDRONI
  • 11.20 MASSIMILIANO ALAJMO
  • 12.00 RENÉ REDZEPI
  • 12.40 break
  • 15.00 ANTHONY GENOVESE
  • 15.40 CARLO CRACCO
  • 16.20 GIORGIO LOCATELLI
  • 17.00 CICCIO SULTANO
  • 17.40 EMANUELE SCARELLO

TUESDAY 30th JUNE

  • 10.00 ERNESTO IACCARINO
  • 10.40 GIOVANNI SANTINI
  • 11.20 ALEX ATALA
  • 12.00 MASSIMO BOTTURA
  • 12.40 break
  • 14.40 NORBERT NIEDERKOFLER
  • 15.20 ANGELA HARTNETT
  • 16.00 CORRADO ASSENZA
alt="London First edition from 29 to 30 June 2009"
Norbert Niederkofler

St.Hubertus Hotel Rosa Alpina

via Micura de Rue 20 (San Cassiano)
39030 Badia (Bolzano)
Telephone: 0039.0471.849500

Web:
rosalpina.it

Email:
info@rosalpina.it

NORBERT NIEDERKOFLER

In the heart of one of the most beautiful winter sport resorts in the Dolomites, St Kassian, chef Norbert Niederkofler can be found at the 2 Michelin star, St. Hubertus at the Hotel Rosa Alpina.

From childhood Niederkofler spent time in the kitchen with his parents at the small hotel owned by his family in the Alto Adige region.

After his studies, Niederkofler trained further in Italy and in Michelin starred restaurants throughout London, Zurich and Milan, but the two experiences that proved to be of greatest influence to the young chef were in New York with David Bouley and in Munich with Eckart Witzigmann. It was here he learned the ultimate marriage of flavours gained by strictly following seasonality with a respect for local ingredients and a demand for acquiring the best quality produce.

From humble origins – the restaurant originally opened as a Pizzeria – the St Hubertus has gone on to gain its first Michelin star in 2001 and a second in 2006.

Niederkofler’s dishes are based on the traditions of regional alpine Italian cuisine, with its prevalent Austrian influence from the South Tyrol. With the utmost respect for the ingredients and produce he uses, he creates a varied and innovative menu that never loses the true nature of each individual ingredient and its flavour.

London first edition 29 - 30 June 2009
Identità London: The International Chef Congress