When nature complicates life
- Words by Eleonora Cozzella
- Photos by Erica Petroni
It is not unusual to find thirty pizzas sitting on the counter in the kitchen of Norbert Nied- erkofler’s St. Hubertus. This is the staff lunch, and the menu changes daily. What does not change however is the way they eat. Norbert has always stressed the power of a meal in bringing people together. He first became aware of it as a boy around the family table (his parents managed a boarding house and he had four sisters), and he con- firms it now as the head of the numer- ous, young, multi-ethnic family work- ing at St. Hubertus. “We eat together at the same table. It’s a good chance for chatting,” he says. It’s also good for the mood at work. The kitchen can be very busy and the hours are long, so “you need good times outside of the restaurant to handle it when you’re in- side”.
You can see from his face that Norbert is a man who cares about balance. This is a man who has travelled, sought out, questioned; one who has strug- gled, and learned and finally found equilibrium. His philosophy comes down to one word: respect. Respect for others and their opinions, for cli- ents, for produce, and respect above all, for Nature. It shows in his sporting activities – cycling in the summer and skiing in the winter – and even more so when he cooks.