What are your earliest memories of being interested in food?
My first inspiration came from one of my first jobs – an internship in a pastry shop where I first learnt to work with food!
What would you say has inspired your cooking the most?
Working with Christian Bau was the biggest inspiration for me and I learnt a lot during my time in his kitchen.
Describe your culinary style…
Regional, modern, and“cosmopolitan” cuisine.
This year Yu Nijyo in theKameha Grand Zurich was awarded 1 Michelin star and 15 point in the GaultMillau, how did you feelwhenyou heard the news?
This was an incredible feeling for me. As a chef it is always great for clients to enjoy and understand your food and these awards are a motivational force for the whole team to keep up the hard work!
What kind of experience do you aim to give guests when you cook for them?
I want my guests time at Yu Nijyo to be highly enjoyable and I also like to add an element of surprise to my dishes – a taste of the unexpected!
What are your most indispensable ingredients?
Salt, water, and passion.
What would you say has been the most memorable moment in your culinary career so far?
In 2013 I received my first recognition with 1* in the Guide Michelin and 17 points in the GaultMillau at Park Hotel Bremen. This was a very memorable moment for me.
If you could go back in time, what advice would you give your younger self, starting out a career in the world of food?
I would tell myself to only work in 3* Restaurants – to gain the best experience!
What’s next for you?
I want to continue to inspire guests with my food and create an incredible gourmet experience here at Yu Nijyo. In the future as any chef would say, it would be great to open my own restaurant.
What is your guilty pleasure?
A good glass of red wine!
What restaurant is currently at the top of your list to dine at?
Mugaritz in San Sebastian.
Find out more about Norman here…