Lukas Gerges embodies the excellence of Alpine wine and food. Raised in the mountains of East Tyrol, he has built an international career combining a passion for wine and sustainability, becoming restaurant manager and head sommelier at Atelier Moessmer Norbert Niederkofler.
Born in 1991 in Lienz, Austria, Lukas Gerges grew up in the mountains of East Tyrol, where he developed a strong connection to nature and the land from a young age. His passion for hospitality led him to undertake studies at hotel school, which became the basis for a career dedicated to food and wine excellence.
With an innate desire to explore and learn, Lukas began his career path by accumulating international experiences in Switzerland, Germany, Ireland, Austria and Italy. These milestones enriched him not only technically, but also culturally, nurturing his love for wine. His education is consolidated with the achievement of the IHK Sommelier qualification and the prestigious WSET 4. In addition, Lukas continues his specialization at the Court of Master Sommelier, demonstrating a tireless dedication to perfecting his skills.
In 2015, Lukas landed at the renowned three-Michelin-starred St. Hubertus restaurant in San Cassiano, Alta Badia, led by Norbert Niederkofler. Here he holds increasingly important roles, eventually becoming Wine Director. It is in this context that he refines his ability to create extraordinary pairings between food and wine, fully espousing the “Cook the Mountain” philosophy, which celebrates sustainability and connection to the land.
In July 2023, Lukas Gerges moved on and followed Norbert Niederkofler, taking on the role of Restaurant Manager and Head Sommelier at Atelier Moessmer Norbert Niederkofler in Brunico, working side by side with Chef Mauro Siega. In this new chapter, he continues to distinguish himself as a landmark in the dining room, providing guests with a unique experience, where every detail, from the choice of wines to the atmosphere of the restaurant, is masterfully curated.
Lukas' philosophy is based on harmony between food and wine, with an approach that values tradition and innovation. An advocate of ethical and sustainable producers, Gerges selects labels that tell authentic stories, respecting the terroir and promoting a conscious view of the wine world. His dedication and expertise make him a perfect ambassador of Norbert Niederkofler's philosophy, bringing the mountains directly into guests' glasses.
