René Redzepi
Born in 1977, René Redzepi is considered the father of new Nordic cuisine. Before returning to Denmark, he worked in some of the great kitchens of the time, from Thomas Keller's The French Laundry to Le Jardin des Sens by the Pourcel brothers or El Bulli by Ferran Adrià. With all this experience, he opened Noma in 2003, which has three Michelin stars and has been chosen five times as the best restaurant in the world by the 50Best.
Redzepi has announced that in 2024 Noma will close as a restaurant to become a laboratory dedicated to the work of food innovation and the development of new flavors.
Author of the book The Noma Guide to Fermentation, he is a chef who, in addition to valuing Nordic ingredients, has promoted knowledge about various fermentation techniques.
Redzepi has announced that in 2024 Noma will close as a restaurant to become a laboratory dedicated to the work of food innovation and the development of new flavors.
Author of the book The Noma Guide to Fermentation, he is a chef who, in addition to valuing Nordic ingredients, has promoted knowledge about various fermentation techniques.
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Rene Redzepi Books
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