The Importance of Farm to Table with Norbert Niederkofler | MGC Ep. 81

In this episode of the Mind Gut Conversation, I sit down in person with Norbert Niederkofler, an internationally renowned leader in local sustainable gourmet cuisine, as he explains his unconventional career decisions and his philosophy of letting nature and his local ecosystem determine his selection of dishes.

Despite the fact that Norbert has already earned 3 Michelin stars with his previous gourmet restaurant at St. Hubertus Hotel in the Dolomite Mountains, he made the radical decision in 2008 to ban imported luxuries, not to mention Italian staples such as olive oil, tomatoes and lemons from his cuisine. It was the start of his dedication to extreme locavore cuisine, which he calls Cook the Mountain, that he’s followed ever since. 

In July 2024, this legend of high-mountain cooking brought his destination dining down from the slopes, launching a new flagship restaurant, Atelier Moessmer Norbert Niederkofler, in the town of Brunico. Being one of the most renowned Italian chefs, and having been awarded 3 Michelin stars, including a Green Star Recognition, guests are coming from all over the world to his restaurant, often several times a year. 

During this episode, we talk about a wide range of topics, including modern trends in dietary preferences and keys to nutrition that are healthy for the consumer and the environment. Some key questions and topics we discuss are:

1) How does Norbert create the best dishes in his restaurant? Exploration of his previous statement: “…it depends on the nature because we are not deciding the dishes. Nature decides then for us because nature gives us the products when they are ready.”

2) What is the secret to Norbert’s success in the culinary field? 

3) What are the core components of his philosophy about food and gourmet cuisine? 

We hope you enjoy the episode!