At the Chef's Table: René Redzepi Part 4

Staff Writer
We discuss Redzepi's move back to Denmark and opening Noma
At the Chef's Table- Rene Redzepi Part 4

We discuss Redzepi's move back to Denmark and opening Noma

At the Chef's Table with Rene Redzepi Part 4
Daniel Gourvitch

Noma

In our series "At the Chef's Table," we take a look at the careers of some of the greatest chefs in the business. In this month’s installment we are profiling René Redzepi, of the internationally acclaimed Noma in Copenhagen. The chef, whose restaurant is currently ranked number two on San Pellegrino's World's 50 Best Restaurants list, sat down with us recently at his restaurant in Denmark.

In part four of our series we discuss why Redezepi came back to Denmark and how he opened Noma. He admits that he originally didn't want to return to Copenhagen, but came back for a girlfriend. But once he did he took a job as a sous chef for two years, until he started the receive numerous offers to open his own place. He admits that Noma came to be because he fell in love with the space: "It just made total sense... To be totally honest about things it was basically the place, walking these spaces seeing the floors, the beams, the history," he says. 

The restaurant took time to evolve — both the space and the concept. As Redzepi notes, "With time it sort of became a search for a flavor — what is this flavor?"

For more from Redzepi, watch the video above! And be sure to tune in next Monday for the final part.

Related Links
At the Chef's Table: René Redzepi Part 1 At the Chef's Table: René Redzepi Part 2At the Chef's Table: René Redzepi Part 3