Haymo Elzenbaumer, a Northern ltalian from Alto Adige, started his career in the restaurant business as a teenager by working in hotel kitchens in his native village Brunico. He found the interest and passion in creating types of cuisines from this gourmet rich area and decided to pursue a career in the food business. Haymo spent three years in the Culinary Insitute for Hotel and Restaurant in Bressanone. Upon graduation he worked in renowned hotels and restaurants throughout Europe.

In 1991 Haymo came to New York City to work for Tony May Group at the San Domenico Manhattan Restaurant as Sous Chef. San Domenico won national acclaim and was the only three star ltalian restaurant in NYC as reviewed by New York Times food critic Fluth Reichl in 1993. After four years of working with executive Chef Theo Schdnegger, Haymo was promoted Executive Chef at the 1994 opened Tony May’s Hostaria Restaurant in Portchester NY.

During his first year at Tony May’s Hostaria, Chef Haymo had received many accolades and awards from various magazines and newspapers, including the New York Times, the Greenwich Times, Food Art Magazine, Hudson Valley Magazine, Esquire Magazine (top 10 restaurants in America), Savour Magazine, Food Network, CNN, and The Stanford Advocates for his authentic Italian and Mediterranean cuisine.

In 1999 Haymo left Tony May’s Hostaria to venture and expand his culinary skills, knowledge, and to look for new challenges. Haymo was hired by American Hawaii Cruises as the Executive Chef on the Ship SS lndependence. When American Hawaii Cruises closed all their operations in Hawaii after 9-’11-2001 , Haymo went to Orlando, Florida to work as Executive Chef at Antonio’s Sand Lake Restaurant. ln 2004 Haymo moved on to the Bahamas to run the kitchen at Coral Sands Hotel as the Executive Chef and after one year of organizing and fine tuning the kitchen for the new owner, Haymo went back to Miami in 2005 to Chef/Partner at AltaMar Restaurant. ln 2007 he opened and co-owned Acquapazza Ristorante in the Bahamas.

After being away for more than two decades, Haymo moved back to his home region Alto Adige in 2012 where he opened the newly built Mountain Boutique Hotel and Restaurant Pawiglerwirt in Lana by Merano.

Haymo had three successful years at his little mountain Boutique Hotel/Restaurant where he accommodated and cooked for his national and international guests. ln 2015 he decided to move to Vancouver, Canada where his wife is from and lives, and has since opened his new restaurant, Apero Kitchen.