In the midst of a global appetite for all things Scandinavian: furniture, television and especially food, superstar chef René Redzepi (Noma) offers an intimate look –through excerpts of his book, A Work in Progress– at one of the world’s top restaurants.
Redzepi’s Copenhagen restaurant, Noma, is ranked number two in the world – and he’s become a global success by focusing on regional, seasonal Nordic cuisine. It’s a philosophy that chimes perfectly with the times. He’s been described by the Guardian as ‘a gifted cook with an extraordinary palate’ and the ultimate antidote to ‘beige’ dining.
René Redzepi appeared at the Wheeler Centre and The Age Good Food Month presented by Citi and Phaidon Press.
René Redzepi has been widely credited with reinventing Nordic cuisine. After cooking at some of the world’s most prestigious restaurants, including under Ferran Adrià at el Bulli and Thomas Keller at The French Laundry, Redzepi became head chef and co-founder of Noma in 2003 at the age of just 25. Since then he has quickly developed to become one of his generation’s most respected chefs.