Rene Redzepi


The Secret Staff Rule that's Key to Noma's Hospitality Game

How the legendary restaurant makes sure you enjoy more than just the food.
Lisa Abend

René Redzepi Wants to Teach Teenagers How to Forage

We put his new Wild Food project to a tough test.
Paul Sauer

Noma's René Redzepi Has Launched a Mobile Foraging App

It’s like Pokémon Go, but with lingonberries.
Nick Rose
Invasive species

Why Noma Is Trying to Cook Venomous Fish in Mexico

The only way to combat the highly invasive lionfish is to eat it. But is it tasty enough for the apostles of Nordic cuisine?
Lisa Abend
food waste

Cooking with Food Waste for Refugees, Recovering Drug Addicts, and Former Sex Workers

We spoke to Canadian chefs John Winter Russell and Jeremy Charles about using waste from the "Supermaket of the Future" to feed one of Milan's poorest neighborhoods.
Nick Rose

Making the Perfect Fish Sauce Is a Science, Not an Art

Chef Stevie Parle of modern British restaurant, Craft London, has revived a 3,000-year-old recipe for garum—the aged fish guts ketchup first made by Romans.
Daisy Meager

René Redzepi Says Even Noma Is Full of Pokémon Go Players

René Redzepi—chef and co-owner of Denmark's noma—recently revealed in a tweet that Pokémon mania has even struck his world-renowned bastion of Nordic food.
Hilary Pollack

This Icelandic Chef Is Cooking with Yellow Snow

Agnar Sverrisson's “snow” is made by boiling goat cheese and whipping until fluffy. It looks exactly like the newly fallen powder you pray will fall overnight on Alpine slopes, and is served with wood sorrel and English asparagus.
Johanna Derry

Climbing Cliffs and Picking Edibles with Noma Australia's Shirtless Forager

A day before Noma Australia's pop up restaurant closed, I spent a day with resident forager Elijah Holland, climbing small mountains in search of wild foods for dinner service. It quickly turned into a Magic Mike photo session.
Phylisa Wisdom

How Running a Farm at My Restaurant Taught Me to Love Imperfection

Cooking from your farm makes you more vulnerable but I love that. It’s the complete opposite of fine dining, where you’re looking for consistency and a standardised product. You can have two radicchios but these two radicchios will be different in the...
Leonardo Pereira

We Feasted on Crocodile Fat Inside Noma Australia’s Kitchen

A narrative visual guide to what's on the plate at Noma Australia, from crocodile fat to a green fruit that looks like a phallus.
Lisa Abend

Blood Custard Tastes Better Than It Sounds

Glasgow chef Craig Grozier is the proud mastermind behind hare blood custard: a dish channelling Scottish produce and traditional cooking techniques. “With Scottish ingredients, just get quality produce and cook it simply,” he explains.
Michael Segalov