René Redzepi, Danish, revolutionised the Nordic cuisine, placing his restaurant Noma on four occasions as the World’s Best Restaurant in the ranking The World´s 50 Best Restaurants.
At the age of 25, Rene had already worked in the kitchens of the world’s most influential Chefs, such as Ferran Adrià or Thomas Keller.
On the one hand, he developed a passion for experimenting and a love of seasonal local ingredients at Adrià’s restaurant, Bulli. On the other hand, The French Laundry inspired him to work hand in hand with local suppliers.
In 2003 he opened the doors of his restaurant, Noma. There, he began to develop a cuisine style with its own DNA, a reflection of the climate, topography and soil of his native land, initiating the term “new Nordic cuisine”.
In 2008, he joined the chef and gastronomic entrepreneur Claus Meyer to create the Nordic Foodlab, a laboratory where Nordic ingredients are studied with the aim of boosting the cuisine of this region.
Noma closes temporarily in 2017 to return one year later fully renovated. During this time Redzepi travels the world with its restaurant on its back, presenting several transitory pop-ups in different cities such as Tokyo, Tulum or Sydney where it is a great success.
A signature cuisine, a ground-breaking style and an ecological outlook characterize Redzepi’s dishes. He is especially known for his work to reinvent and purify a new Nordic cuisine and food, characterized by creativity and clean flavours.