Dreamy dining awaits. Aman Venice has announced the appointment of globally-acclaimed 3 Michelin starred chef, Norbert Niederkofler, as its Consultant Chef
In his new role, Norbert will collaborate with Executive Chef of Aman Venice, Dario Ossola, to provide culinary creativity and flair to the hotel’s menus. He’ll also continue to preside over alongside his duties as Executive Chef of St Hubertus at Rosa Alpina Hotel and Spa in the Dolomites.
Renowned across the globe 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.
From 10 December onwards, he’ll curate a series of dishes and menus themed ‘Cook the Lagoon’ with a focus upon sustainability at restaurant Arva.
Arva is a unique dining experience based on inventive Italian cooking techniques, utilizing simple, locally sourced produce cooked in an elegant yet uncomplicated manner.
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.
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 told The Wordrobe: “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.”