About

Experience 

I have more than 30 years of experience in hotels, catering, fine dining, and corporate services.
Previously, I worked as the Corporate Executive R&D chef for Morrison Healthcare and was responsible for developing wellness and culinary programs that supported more than 1,000-plus corporate service accounts nationally.
For ten years, I was the leading culinary force at the prestigious Fairmont Hotel in Chicago and the DIRONA award-winning restaurant Entre Nous, one of the top three rated restaurants in Chicago in _______. 
Prior to joining Fairmont Hotels, I carved out an international career as a Chef de Cuisine and Executive Chef with Hilton International. This propelled me into a kaleidoscope of posts in four continents: Europe, the Middle East, Africa, and the Americas.  

 Accomplishments

When it comes to the meat on plates, less is indeed more – I  demonstrated this with the Almost Authentic Red Dahl recipe, which emerged as the winner of the 2018 Healthcare Culinary Contest.

The Chefs Roll Impossible Meat contest recognized my Asian-inspired Wellington, as the winner. Taking the Impossible Meat plant-based entree to a completely different level. 

During my time at the Fairmont Hotel Chicago, the Entre Nous Restaurant often hosted the Confrérie de la Chaîne des Rôtisseurs, the oldest and largest food society in the world.  I was awarded “best Chaine dinner in Chicago for the year” in  _______.
As the Co-Chairman, I was involved with the first ever Cystic Fibrosis Grand Chefs Gala at the Fairmont Hotel Chicago. Working with Chefs like Jean Joho of Everest, John Hogan of Park Avenue Café, Mary Ellen Diaz of Printers Row, Katsuo Sugiura of the Fairmont Hotel San Francisco, and Chef Daniel Maurice, we created a memorable meal. 
I was also a proud member of the Caribbean Culinary National Team; we brought home a gold medal from the Culinary Olympics in Frankfurt, Germany. 

Thank you for reading

Do you have questions about recipes? Wanna work together? Feel free to write to me for all inquires!

I created this site to share recipes and show that healthier eating is not always boring.  Sometimes it can get confusing – what to eat and what not to eat. I believe in wellness-driven cooking, that is balanced, nutrient-dense, and focuses on the goodness of the ingredients.  

My Story 

So who the heck am I?  

My name is Norbert Bomm, I’m the Chef behind Norbert’s Kitchen website.

My mission is to share recipes that are prepared in a mindful manner, with flavor, simplicity, and tell a story about great food. I’m a strong believer in seasonality; it connects the dots of engagement, sustainability, and profits.

I have a very simple food philosophy: use fresh wholesome seasonal ingredients and thoughtfully prepared foods that reduce the intake of excessive fat, calories, and sodium; while still delivering high quality meals with satisfying flavor and solid nutritional values.  I focus on balance and preparing food that just happens to be healthy and not too complicated.  For me, it’s important to create real food that is full of flavor, not too much, not too little; that is what I call perfection!  
I’ve never claimed that I started cooking while spending time in the kitchen with my mom or grandma and pulling on their aprons at a young age. I didn’t start as a dishwasher in a kitchen and work my way up through the ranks. A story like that is more for the movies and definitely sounds more romantic. 
The truth is, I graduated from culinary school in Hamburg, Germany with one thing in mind, and that was traveling, experiencing different cultures, and working with some of the greatest chefs to learn the business. 

Experience 

I have more than 30 years of experience in hotels, catering, fine dining, and corporate services.
Previously, I worked as the Corporate Executive R&D chef for Morrison Healthcare and was responsible for developing wellness and culinary programs that supported more than 1,000-plus corporate service accounts nationally.
For ten years, I was the leading culinary force at the prestigious Fairmont Hotel in Chicago and the DIRONA award-winning restaurant Entre Nous, one of the top three rated restaurants in Chicago in _______. 
Prior to joining Fairmont Hotels, I carved out an international career as a Chef de Cuisine and Executive Chef with Hilton International. This propelled me into a kaleidoscope of posts in four continents: Europe, the Middle East, Africa, and the Americas.  

 Accomplishments

When it comes to the meat on plates, less is indeed more – I  demonstrated this with the Almost Authentic Red Dahl recipe, which emerged as the winner of the 2018 Healthcare Culinary Contest.

The Chefs Roll Impossible Meat contest recognized my Asian-inspired Wellington, as the winner. Taking the Impossible Meat plant-based entree to a completely different level. 

During my time at the Fairmont Hotel Chicago, the Entre Nous Restaurant often hosted the Confrérie de la Chaîne des Rôtisseurs, the oldest and largest food society in the world.  I was awarded “best Chaine dinner in Chicago for the year” in  _______.
As the Co-Chairman, I was involved with the first ever Cystic Fibrosis Grand Chefs Gala at the Fairmont Hotel Chicago. Working with Chefs like Jean Joho of Everest, John Hogan of Park Avenue Café, Mary Ellen Diaz of Printers Row, Katsuo Sugiura of the Fairmont Hotel San Francisco, and Chef Daniel Maurice, we created a memorable meal. 
I was also a proud member of the Caribbean Culinary National Team; we brought home a gold medal from the Culinary Olympics in Frankfurt, Germany. 

Thank you for reading

Do you have questions about recipes? Wanna work together? Feel free to write to me for all inquires!