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.
Redzepi has received huge international acclaim, including winning the World’s Best Restaurant award for three consecutive years and being honoured in Time’s 100 Most Influential People 2012. A Work in Progress is Redzepi’s second book, following the James Beard award-winning Noma: Time and Place in Nordic Cuisine.