Norbert Bomm

Norbert Bomm

NORBERT BOMM is corporate executive chef of Morrison Healthcare. He started with Morrison in Chicago as executive chef and then moved to Atlanta as the corporate chef of R&D, where he led the Great Living and Children’s Hospital menu concept and worked with retail recipe development. Norbert first entered the culinary world in Hamburg, Germany, and from there carved an international career for himself as chef de cuisine and executive chef with Hilton International. This propelled him into a kaleidoscope of posts in four continents: Europe, the Middle East, Africa, and the Americas. Having earned multiple honors and awards, as well as the gold medal for the Culinary Olympics in Frankfurt, Germany, he actively leverages his own talents for the benefit of charity and has raised significant dollars doing so. Before joining Morrison, he was for ten years the leading culinary force at the prestigious Fairmont Hotel in Chicago and the award-winning restaurant Entre Nous, one of the top three rated restaurants in Chicago. Norbert has a very simple food philosophy: using fresh, wholesome, seasonal ingredients and thoughtfully prepared foods that reduce the intake of excessive unhealthy fats, calories, and sodium—while delivering high-quality meals with satisfying flavor and solid nutritional values. His food blog, norbertskitchen.com, focuses on balance, preparing food that just happens to be healthy and isn’t too complicated. For him it’s important to create real food that is full of flavor; not too much, not too little. That’s what he calls perfection. (Chicago, IL) @NorbertBomm