René Redzepi
Danish chef, Noma co-founder and cookbook author whose work explores Nordic ingredients, fermentation and the stories behind what we eat.
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Latest
René’s happenings, collected from public sources, plus his backstory and Starbook, where fans write.
Known for
- Noma2003 · Co-founder
- The Noma Guide to Fermentation2018 · Co-author with David Zilber
Artisan - Omnivore2024 · Creator, narrator and executive producer
Apple TV+ - Noma 2.0: Vegetable, Forest, Ocean2022 · Co-author with Mette Søberg and Junichi Takahashi
Artisan - The Noma Guide to Building Flavour2026 · Co-author with Noma Test Kitchen
Artisan
Overview
- From
- Copenhagen, Denmark
- Work
- Chef, cookbook author, documentary creator and podcast host
- Noma
- Co-founded in Copenhagen in 2003 with Claus Meyer
- Breakout
- Noma first topped The World’s 50 Best Restaurants in 2010
- Approach
- Nordic ingredients, seasonality, foraging and fermentation
Mini bio
An unexpected start.
Redzepi told Gastronomica that he followed a friend into culinary school at fifteen because he did not know what else to do. Training at Pierre André in Copenhagen led to work at Jardin des Sens, El Bulli and the French Laundry, where he encountered very different ideas about what a restaurant could be.
Finding a Nordic voice.
In 2003, he and Claus Meyer opened Noma in Copenhagen. Its focus on the region’s ingredients and the changing seasons helped bring New Nordic cooking to a wider audience. Noma reached number one on The World’s 50 Best Restaurants in 2010, then returned to the top in 2011, 2012, 2014 and 2021.
Beyond the dining room.
Redzepi founded the food nonprofit MAD in 2011. His books open up the Noma kitchen’s methods, including fermentation, while Omnivore, his 2024 Apple TV+ series, follows the ingredients that shape people’s lives around the world. In 2025, he began hosting MAD Talks.
A changed role.
In March 2026, Redzepi stepped down from Noma’s leadership following former employees’ allegations of abuse and assault. He apologized and accepted responsibility for his actions. By June, he had outlined a creative role focused on long-term research, with a new team taking charge of restaurant operations.
Creditschronological, newest first
Books
- 2026The Noma Guide to Building FlavourCo-author with Noma Test Kitchen
- 2022Noma 2.0: Vegetable, Forest, OceanCo-author with Mette Søberg and Junichi Takahashi
- 2018The Noma Guide to FermentationCo-author with David Zilber
- 2010Noma: Time and Place in Nordic CuisineAuthor
Awards
- The World’s Best RestaurantNoma won in 2010, 2011, 2012, 2014 and 2021 under Redzepi’s leadership.
- Three Michelin stars for NomaNoma was promoted from two to three stars in the 2021 MICHELIN Guide Nordic Countries.
- James Beard Book Award2011 winner in Cooking from a Professional Point of View for Noma: Time and Place in Nordic Cuisine.
Quotes
To cook here is to experiment. To remix.René Redzepi, Noma’s Los Angeles announcement
Writing in July 2025 about the ingredients, people and contrasts that drew him to Los Angeles.
Trivia
- He entered culinary school by following a friend, rather than a childhood plan to become a chef.
- His family’s dog is called Ponzu.
- Omnivore devotes its eight episodes to bananas, chilies, coffee, corn, pork, rice, salt and tuna.
Find René
Follow René’s cooking, books and food projects.
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