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The Great Chefs from around the world

René Redzepi is one of the most influential chefs on the world map and is the co-owner of the two-Michelin star restaurant Noma in the Christianshavn neighborhood of Copenhagen, Denmark. His restaurant was voted the best restaurant in the world in 2010 San Pellegrino Awards and 2011. Redzepi is noted for his work for the reinvention and refinement of a new Nordic cuisine and food that is characterized by inventiveness and clean flavours.

René Redzepi was born on 16 December 1977 in Copenhagen to a Danish mother and an ethnic Albanian father who had immigrated to Denmark a few years earlier. He moved to Macedonia with his family and lived there until the start of the wars of independence in the former Yugoslavia. After choosing a culinary career at random, he trained at the restaurant Pierre André which had just opened in Copenhagen and soon received a Michelin star. He first visited El Bulli as a guest in 1998 and has subsequently worked there during the 1999 season. Back in Copenhagen he started working at Kong Hans Kælder which had been one of the city's leading gourmet restaurants since the mid 1970s. In 2001 he spent four months working at French Laundry but returned to Kong Hans Kælder and Copenhagen.

In December 2002, Redzepi was contacted by Claus Meyer, who had been offered to operate a restaurant at the North Atlantic House, a former 18th century warehouse which was being turned into a cultural centre for the North Atlantic region. Noma was opened in 2004 with Redzepi as the head chef.

Rene Redzepi is hailed as one of the most influential chefs on the international gastronomic scene, culinary wunderkind René Redzepi, 31, has literally re-invented the Nordic kitchen. As head chef and owner of the 2-star Michelin sensation noma in Copenhagen, Denmark, he has drawn on his own cultural heritage, offering an inventive blend of Nordic and Macedonian cuisine with a distinctive emphasis on regional specialties such as musk ox and local seafood.

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.

Since the opening of noma, Redzepi and his restaurant have received numerous awards and accolades. Since 2005, noma has been continuously rated as best gourmet restaurant in Copenhagen by In 2007, noma ranked number 15 out of 50 restaurants on Restaurant Magazine’s “50 Best” restaurants in the world while Redzepi was voted “Best Chef Outside Italy” by Identita Golose. The restaurant was awarded its first Michelin star in 2005, its second in 2007. In 2006, Michelin recognized Redzepi as a “Rising Star” and was declared Honorary Chef by Madrid Fusion in 2008. In April of this year “S. Pellegrino World’s 50 Best Restaurants” bestowed their greatest honor on Chef Redzepi by placing noma at number one.

Gardian has a great article here that we recomend you to read. Here are some of the extracts:

Imagine sitting at a restaurant table, gazing out on to a channel of icy grey-blue water. A chef has just placed a large, smooth pebble in front of you. A single, seared langoustine lies on the hot grey stone. He advises you to dip the sweet-tasting langoustine into the powdery magenta scattering of ground Icelandic dulse (seaweed) and pretty blobs of oyster emulsion. It's like eating a rock pool. The next dish tastes of northern forests and summer. Gorgeous plump spears of white asparagus, sprigs of woodruff, romaine roots, hop and pine shoots tumble around a poached egg yolk and mix themselves into delicious verdant flavours as you munch.

Redzepi describes his cooking as modern Nordic, yet his background lies in a rigorous following of French cuisine, leavened with work at El Bulli and The French Laundry in California. His creation of this new cooking style only developed when gastronomic entrepreneur Claus Meyer offered him the chance to open his own restaurant in Denmark. The site was a derelict 1747 warehouse that had been used to store goods from the North Atlantic, such as salt, spelt and whale blubber. "I knew that this was the place, it had such a warmth about it with its wooden beams. I was sick of luxurious, palatial restaurants."

The impact of Redzepi's cooking, meanwhile, is rapidly transforming how many of his colleagues cook in Denmark. Claus Henriksen, an ex-Noma sous chef, for example, is creating his own unique and delicious food at Dragsholm Castle in North Zealand following the same principles. Given that the Noma kitchen has a liberal sprinkling of British chefs, it is only a matter of time before they return home and start to reinterpret their native food."

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