Norbert Ehrbar

Chef Norbert a swiss national, a long time residend of Siagon, Vietnam, began his culinary career in Small Hotel in Switzerland. He then trained himself in variouse seasonal hotels and restaurant in the swiss alps, before he got he’s fist overseas assignment in a Swiss Hotel Chain in Saudia arabi, then a seasonal job in one of the leading Hotels in the Bermudas. In 1986 he moved to Nez Zealand were he became first Exc. Sous and then 2 years later the Exc. Chef of this hotel in Wellington. There he got awards in 1987, and an Excellence Award of 2 Toques from the Australian Good Food & Accommodation Guide in 1989.

Since then he has been in Vietnam first as the Exc. Chef of the famous Floating Hotel in Saigon and then various other jobs, such as food consultant for manufacturers, Airline caterers and hotels and restaurants I the greater Saigon Area. Since 2000 he is the Production Supervisor of his company Thao Nguyen – Swiss Alps, Executive Chef / Food Consultant, for a steak house and Part Time Culinary Teacher, at the Saigon Tourist Hotel and Tourism School.

Chef Norbert is an active and founding Committee member of the Saigon Professional Chefs’ Guild and has been organizing culinary competitions and work shops all over Vietnam and also in Thailand for the past years. In 1997 he attended the 1st Asian WACS judges forum, and has since been calling almost every year for he’s expertices in judging in to the S-E Asian region.

Chef Norbert has been judging in Thailand in past years and has vast experiences in Ice carving and western cuisine, as well as the asian cuisines.