René Redzepi
Meet the outsider who created new Nordic cuisine
Meet the outsider who created new Nordic cuisine
Born in Copenhagen to a Macedonian father and a Danish mother, Redzepi says he grew up with an outsider's perspective, as well as a sense that men should cook. Dad made his family meals, and took the family on long summer trips back to his village in the former Yugoslavia, where René and his twin brother picked berries and collected chestnuts. He rarely visited supermarkets and didn't drink a coke until he was ten years old.
Though no model student, the challenge of culinary excellence appealed to Redzepi and, having won placements at Michelin-starred restaurants, including elBulli, he was offered his own restaurant in 2002, aged just 25.
Combining a childhood love for terroir with his gastronomy skills, Redzepi opened Noma, a portmanteau of Nordic and the Danish word for food 'mad', on Copenhagen's waterfront. The menu was Nordic - a region few had considered from a culinary perspective - while ingredients were local, seasonal and sometimes foraged from the undergrowth. This novel approach, matched with a hard work and culinary excellence, pushed Noma to the top of the World's 50 Best Restaurants list 2010-12 and again in 2014. The chef has authored two Phaidon books, Noma, and the more personal three-volume edition, A Work in Progress.
Though no model student, the challenge of culinary excellence appealed to Redzepi and, having won placements at Michelin-starred restaurants, including elBulli, he was offered his own restaurant in 2002, aged just 25.
Combining a childhood love for terroir with his gastronomy skills, Redzepi opened Noma, a portmanteau of Nordic and the Danish word for food 'mad', on Copenhagen's waterfront. The menu was Nordic - a region few had considered from a culinary perspective - while ingredients were local, seasonal and sometimes foraged from the undergrowth. This novel approach, matched with a hard work and culinary excellence, pushed Noma to the top of the World's 50 Best Restaurants list 2010-12 and again in 2014. The chef has authored two Phaidon books, Noma, and the more personal three-volume edition, A Work in Progress.
Behind the scenes at Noma
VIDEOS
René Redzepi and David Chang in conversation in Sydney
Watch René Redzepi's TEDxObserver talk
René Redzepi makes his signature Noma dish asparagus and spruce
René Redzepi makes his signature dish the hen and the egg
RECIPES
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noma
Strandgade 93
DK-1401 Copenhagen K
Denmark
Phone: +45 3296 3297
www.noma.dk
Instagram | Twitter | Facebook
noma
Strandgade 93
DK-1401 Copenhagen K
Denmark
Phone: +45 3296 3297
www.noma.dk
Instagram | Twitter | Facebook
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BUY A WORK IN PROGRESS
