René Redzepi
Meet the outsider who created new Nordic cuisine
Rene Redzepi
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.
Some of the beautiful dishes that made Noma the Nos 1 Restaurant in the World
Behind the scenes at Noma
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

Strandgade 93
DK-1401 Copenhagen K

Phone: +45 3296 3297

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Noma is an unprecedented opportunity to learn about Redzepi and Noma’s history and philosophy, the sourcing of ingredients, the experimentation behind the dishes and the cultural significance of dining at Noma. Accompanying this insight into Redzepi’s world will be over 90 of Redzepi’s recipes, by far the most comprehensive collection ever published. The book will also feature a series of specially commissioned photographs, illustrating the food and atmosphere of Noma, as well as the Nordic environment that lies at the heart of Redzepi’s cuisine.

A Work in Progress

How do you achieve greater creativity at the world’s best restaurant?

René Redzepi committed to writing a journal for an entire year to reflect on this question and the result is A Work in Progress: Notes on Food, Cooking and Creativity.

Three books in one, a journal, recipe book and flick book, A Work in Progress recounts the day-to-day life at Noma – from the trials of developing new dishes to the successes that come with winning the 50 Best Restaurant award. While the journal is the book’s heart, it is supported by the recipe book containing 100 brand new recipes and the flick book of 200 candid images which provide a stunning, and often humorous, insight into the inner workings of the restaurant and it’s talented team of chefs.