HELLO. I’m Chef Norbert
I’m a Chef, Food stylist and Photographer who believes in the power of real, flavorful food. I created this site to show you that better for you eating doesn’t have to be boring.
Let’s be honest—deciding what to eat can be confusing. My approach is all about wellness-driven cooking that’s balanced, nutrient-dense, and focuses on the incredible goodness of fresh ingredients. It’s all about creating food that just happens to be healthy, without over-complicating things. For me, perfection is the sweet spot: food that’s packed with flavor—not too much, not too little.
My Story:
I’m not here to tell you a romantic tale about pulling on my grandma’s apron strings as a kid or starting as a dishwasher and working my way up. The truth is, I graduated from culinary school in Hamburg, Germany, with a mission to travel, experience different cultures, and learn from some of the greatest chefs in the business.
With this blog, I hope to inspire you to try mindful recipes you can easily cook at home. These are recipes that are simple yet impressive enough to serve to a king. I’m a huge believer in seasonality, because it connects great food with sustainability and a deeper sense of connection.
My food philosophy is simple: use fresh, wholesome, seasonal ingredients to create delicious meals that are thoughtfully prepared and reduce excessive fat, calories, and sodium, all while delivering amazing flavor and solid nutrition.
Seasoned Chef with a Global Palate and a Business Mind
My culinary journey started in Hamburg, Germany, where I began an international career with Hilton International. As an Executive Chef and Chef de Cuisine, I honed my skills across Europe, the Middle East, Africa, and the Americas, focusing on both culinary excellence and operational efficiency. I’ve built on my foundation in German and classical French techniques with over 40 years of experience leading teams and developing new food concepts.
Before becoming the Corporate Executive R&D Chef for Morrison Healthcare, I spent a decade leading the culinary team at Chicago’s prestigious Fairmont Hotel and its DIRONA award-winning restaurant, Entre Nous, which was rated as one of the top three restaurants in the city.
At Morrison, I was responsible for the research and development of new concepts for retail, catering, LTOs, and senior living and healthcare menus, working with major food manufacturers to create wellness-focused menus.
Here are a few Career Highlights
I’ve been fortunate to be part of some remarkable moments in the culinary world.
It was a huge honor in 2001 when my Event at the Fairmoint Hotel Chicago I was awarded Best Chaîne Dinner by the Confrérie de la Chaîne des Rôtisseurs, the oldest and largest food society globally.
My commitment to using food for good led me to co-chair the very first Cystic Fibrosis Grand Chefs Gala, where I got to partner with some of the industry’s most talented chefs to create an unforgettable event.
When it comes to the meat on our plates, less is indeed more—and I demonstrated this in my Almost Authentic Red Dahl recipe, which emerged out of nearly 50 submissions as the winner of the Healthcare Without Harm Culinary Contest
My passion for high-level competition goes way back to 1984, when I proudly ws a member of the National Caribbean Culinary Team and I brought home a gold medal from the International Culinary Olympics in Frankfurt, Germany.
My Tools of the Trade
I’m often asked about the equipment I use for my food styling and photography. Here’s a quick list:
- Camera: Nikon D300 & Nikon D200
- Lenses: Nikon 50mm f/1.4, Nikon 105mm f/2.8, Nikon 70–200mm f/2.8
- Post-production: Affinity Photo
- Photo lighting: Fiilex P360 Pro
Let’s Connect!
I’m so glad you’ve stopped by! Do you have a question? Want to work together on a project? Feel free to contact me for all inquiries.