Head chef and co-owner of two-Michelin star restaurant, Noma
World's Best Restaurants in 2010, 2011, 2012 and 2014. Voted 2nd in 2019 after it's reinvention
Renowned for foraging his own ingredients and letting the local environment and history inspire his food
René Redzepi is the chef and co-owner of the two-Michelin star restaurant Noma in the Christianshavn neighbourhood of Copenhagen, Denmark.
His restaurant was voted the best restaurant in the world by Restaurant magazine’s World’s Best Restaurants in 2010, 2011, 2012 and 2014.
In 2015, Redzepi announced a move that stunned the culinary world: he revealed he was going to close Noma and travel the globe in search of fresh inspiration. Redzepi planned to reopen Noma (and did, in 2018 — it placed second on the 2019 World’s 50 Best Restaurants list) but promised the new version would be different.
In his new book, Hungry, food journalist Jeff Gordinier follows Redzepi’s unconventional path to reinventing the best restaurant in the world. The book traces Redzepi’s four years traveling and searching for new flavors in cities like Sydney, Tulum and Mérida. His previous book “Noma: Time and Place in Nordic Cuisine” (Phaidon Press, 2010) was described as “the most important cookbook of the year”.
Classically trained, Redzepi began his culinary career in 1993 at Copenhagen’s Restaurant Pierre André. Prior to opening noma in 2003, Redzepi worked at the 3-star Le Jardin Des Sens in Montpellier, France; Ferran Adrià’s acclaimed El Bulli in Rosas, Spain; Thomas Keller’s 3-star Michelin restaurant The French Laundry; and lastly, as sous chef under Chef Thomas Rode Andersen at Copenhagen’s famed Kong Hans Kælder.
René is noted for reinventing and refining a new Nordic cuisine, and for food characterised by inventiveness and clean flavours René describes his style as “a homage to soil and sea”, taking seasonality and local produce to the extreme. He sources many of his ingredients from foraging in forests, combing sea shores, and picking up things from “just outside the door, that we step on for so many years”.
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