Noma to reopen in Copenhagen under new leadership team
Noma has announced it will reopen in Copenhagen this August, less than a month after founder René Redzepi stepped away from leading the restaurant.
That came following allegations about his past behaviour in the kitchen.
The influential Danish restaurant, which has been operating its latest residency in Los Angeles, confirmed via social media that it will return home to Denmark and enter a new phase under a new generation of leaders.
The restaurant said it will reopen in Copenhagen on August 5.
New era for Noma
In a statement shared on social media, the restaurant said: “We’re approaching the end of our time in Los Angeles.
“These past months have led us to reflect closely on who we are, what matters most, and where we want to go next.
“Together, we have made the decision to reopen our restaurant in Copenhagen - this August, we are coming home.”
The restaurant confirmed a new leadership structure, with head of R&D Mette Brink Søberg, executive head chef Pablo Soto and Annika de Las Heras stepping into the role of CEO.
Noma said the trio had helped shape the restaurant from within for years and would now lead its next chapter.
The restaurant added: “Alongside a new seasonal rhythm, we enter this next phase with a new generation of leaders who have helped shape Noma from within for years.
“We are building toward something we have never done before: twelve seasons of Noma. Each month with its own expression, shaped by the ingredients, landscapes and ideas inspiring us in that moment.”
René Redzepi confirms August reopening
René also addressed the reopening in a video message from Los Angeles, confirming the restaurant’s return date and outlining his own role in the next phase.
He said: “Noma is opening again as a restaurant on August 5.
“There’s a fresh team in place, a new energy of young leaders that will take charge of Noma and run it day-to-day.”
René confirmed Pablo, Mette and Annika would lead the next phase of the restaurant, while he focuses on longer-term food development projects.
He said: “There’ll be work done with insects, seaweeds, legumes, fungi, and we also have a technological project that we’re working on.”
René added that the best of those innovations would feed back into the restaurant.
He continued: “I’m quite excited by the plan we have and I’m excited by the idea that this fresh energy can come in and make Noma, building on all the good stuff that’s also been happening, the best version that it’s ever been for our guests and of course for our team as well.
“So please, for those of you who are following me here, support them.
“They have my full support in this and I will be there always around the corner to guide and help when they call for me.
“But for now, I’m going to say, see you soon, Copenhagen.
“I’ve been gone almost a year and I can’t wait to be back.”
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Recent allegations
The announcement follows René’s decision to step away from Noma after more than 20 years at the helm.
His departure came in the wake of a New York Times investigation which included allegations from former members of staff about abusive behaviour during the restaurant’s earlier years.
In response, René apologised and accepted responsibility for aspects of his past conduct.
He later told staff he was stepping aside to protect the restaurant and its team.
“I am not running away from any responsibility on how I have been,” he said.
“We’re in the belly of the beast here.
“In order to make sure that you guys are 100% feeling safe, I am going to step away.”
Despite the controversy, René insisted the current restaurant is very different from the one described in historical accounts and said he remained committed to Noma’s future.
“For me, I’m going into planning the next phase,” he told staff.
A defining restaurant of modern gastronomy
Opened in Copenhagen in 2003, Noma is widely regarded as one of the most influential restaurants of the modern era.
The restaurant topped the World’s 50 Best Restaurants list five times and helped define the New Nordic movement, inspiring chefs around the world through its focus on foraging, fermentation and hyper-local ingredients.
Its alumni include some of the most respected names in global gastronomy.
One of those chefs is Liam Dillon, chef owner of Michelin-starred The Boat Inn in Lichfield, who spent two months there on an internship at Noma in 2012.
Reflecting on his experience, Liam told The Staff Canteen: “It was hard work. The people who are the best in the industry are the best because they work hard.
“Tempers boil over, because the guests need the best. If someone is not doing the best, it is frustrating.
“I was paying to live on a lady’s sofa and still doing 18 hours a day.
“It was unpaid. You still did the same hours as the chefs in the kitchen, but I was investing in my future.”
Asked about the criticism surrounding René, Liam said: “The door wasn’t locked, nobody’s got a gun to your head. If you don’t like it, you don’t work there.
“I don’t think hitting people is very good, if that is what is being said, but we’re all going to get shouted at. My old man shouted at me enough. Teachers shouted at me at school. Chefs shouted at me enough, and I wouldn’t be where I am now if they hadn’t.
“I think you can go so far before the industry goes the wrong way.
“It’s a tough environment.
“I haven’t heard all the ins and outs of what he has been accused of. But you see Premier League football managers swearing at players and kicking water bottles at them. If people don’t like it, they leave.
“F1 as well, if the team isn’t firing on all cylinders, teammates are going to give them an earful.
“I say to our guys, if we all get hot-headed, the minute it is out of line is when it is not concerning the guests. If the guests are the ones that are going to benefit from what is being said, we’ll go with it. That’s how we should work.”
Looking ahead
The restaurant’s return to Copenhagen comes after reports that sponsors had withdrawn support from the Los Angeles residency following the allegations surrounding René.
However, Noma’s latest statement makes clear that the restaurant intends to move forward under its new leadership team.
The restaurant said: “We are deeply grateful to everyone who has stayed with us on this journey. We cannot wait to welcome you back and share what comes next.
“It feels good to be coming home.”
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