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Chef Norm Boucher

Chef Norm Boucher

Chef Bio

Executive Chef Norman Boucher’s career in food service began at Vincent’s Steak House in 1975, where he worked for four years. He held positions as salad prep, saucier, broiler and sautécook. In 1979, he went to work for a local contract food service company called Grace Food Service Assoc. at Springfield College. Norm graduated from Holyoke Community College in 1985 with a degree in Hospitality Management. In 1995, he was certified as an Executive Chef by the American Culinary Federation. He held the position of Food Service Director at Springfield College until 2001, when he accepted a position as VP of Cafeteria Services with Bell Food Service out of Glastonbury, CT.
In 2004 Norman formed a partnership with Hubert Gottschlicht CEC and Patrick Gottschlicht and together they opened the Munich Haus Restaurant in Chicopee, Massachusetts. Since then he has been trained by Hubert in the fine art of German cuisine and sausage making (Hubert was the Executive Chef at the Student Prince Restaurant in Springfield for 18 years). Gottschilicht’s knowledge and expertise have been the driving force of the success of the Munich Haus.

Munich Haus

Chicopee, MA

www.munichhaus.com

About the Restaurant

The Munich Haus is a fine dining establishment in Chicopee, Massachusetts with German themed food, beverages and decor. They provide plenty of seating in their main dining area featuring large bay window seats with natural light in the daytime. Their back dining room is a great place to dine with privacy for small groups or couples. The Munich Haus also has a large elegant banquet hall upstairs available for events. Serving lunch, and dinner, the Munich Haus provides a fine dining experience every day of the week except Mondays. Visit the lounge to sample their large selection of imported German wine and beer.