René Redzepi responds after abuse allegations from former Noma staff
René Redzepi has responded after former members of staff at Noma described incidents of alleged abusive behaviour by the chef during the restaurant’s earlier years.
The allegations resurfaced following an investigation by The New York Times, which included accounts from former employees describing an intense and sometimes aggressive kitchen culture at the influential Copenhagen restaurant.
Opened in 2003, Noma is widely regarded as one of the most important restaurants of the modern era. The restaurant held three Michelin stars and has topped the World’s 50 Best Restaurants list five times and helped define the global New Nordic movement.
Some former staff alleged that mistakes during service could lead to angry outbursts from René, including shouting, public humiliation and, in some cases, physical aggression.
One anonymous worker reportedly described working at the restaurant as “the worst two weeks of my life”, claiming that René punched him in the stomach in 2012 for “not picking the herbs right”.
Other allegations outlined in the report include claims that René punched a worker in the ribs after the employee played music he disliked in the production kitchen, which another former employee alleged the chef regularly swore at staff at close range.
Another former chef, identified only as Alessia in the report, described the atmosphere in the kitchen during that period.
“Going to work felt like going to war,” she said.
“You had to force yourself to be strong, to show no fear.”
Former employees also alleged that public criticism was common in the kitchen. In one incident, René was said to have repeatedly ridiculed a sous chef in front of approximately 40 uniformed cooks during service.
René Redzepi apologises for past behaviour
In response to the renewed attention surrounding the allegations, René published a lengthy statement via Instagram, acknowledging aspects of his past behaviour and apologising to those affected.
“I want to address past stories around my leadership in the kitchen that have resurfaced recently,” he wrote.
“Although I don’t recognise all details in these stories, I can see enough of my past behaviour reflected in them to understand that my actions were harmful to people who worked with me.
“To those who have suffered under my leadership, my bad judgment, or my anger, I am deeply sorry and I have worked to change.”
René said the kitchen culture he encountered early in his career shaped how he initially led his own teams.
“When I first started cooking, I worked in kitchens where shouting, humiliation, and fear were simply part of the culture,” he said.
“I remember standing there as a young cook thinking that if I ever had my own kitchen one day, I would never lead like that. But after we opened Noma and the pressure began to grow, I found myself becoming the kind of chef I had once promised myself I would never be.”
He acknowledged that some incidents went beyond verbal outbursts.
“A decade ago, I began speaking openly about my behaviour in the kitchen – the outbursts, the anger, and at times even physical aggression, where I shouted and pushed people, acting in ways that are unacceptable,” he said.
“Over the past decade that has meant therapy, deep reflection, and stepping away from leading the day-to-day service. I have found better ways to manage my anger, and I am still learning.
“I cannot change who I was then. But I take responsibility for it and will keep doing the work to be better.”
Noma responds to allegations
Noma also released a statement saying the claims relate to earlier years and do not reflect the restaurant today.
The restaurant said: “We’re aware of the stories being circulated online and want to be clear: These claims do not reflect the workplace Noma is today.
“Although the stories appear to date back many years, we take them seriously and are looking into them carefully. Since that time, we have improved the process to address concerns. We are continuing to do so with an independent audit that ensures we keep our standards high and our workplace safe.
“We care deeply about our team and our industry, and when criticism has been raised in the past, we have listened.
“That’s why we’ve made meaningful changes to transform our culture and workplace over the last several years – including a fully paid internship programme, improved hours and time off, expanded benefits, a dedicated HR team, leadership training, mentorship programmes, and more.
“This work is ongoing and we will continue to improve. We’re committed to making Noma a supportive and rewarding environment for everyone who works here.
“We’re proud to be a place shaped by exceptionally talented professionals who care deeply about their craft and moving our industry forward.”
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Response from fellow chefs
Following René’s statement, several chefs responded publicly.
Ahmet Dede, chef owner of two-Michelin-starred Dede in Baltimore, County Cork, wrote: “Respect to you chef – look at all the incredible things you did and are still doing and all the amazing chefs that came out of your kitchen and where they are and doing so well.”
Michelin-starred chef Tom Aikens added: “We all have ghosts from the past, every person does regret something that they did and its not just in kitchens.
“When you are young, immature mentally, and have something to prove, this is in anything. You may cross the line of normality, it happens, its human nature to be competitive.
“Iin that time you can so often become blinkered to many things around you and one’s own behaviour. Facing demons is never easy, but we have all had to at some point.”
Noma prepares for Los Angeles pop-up
The New York Times report comes as Noma prepares for its upcoming Los Angeles pop-up, part of the restaurant’s series of international residencies.
The temporary restaurant will bring the Copenhagen team to California for a limited run, following previous Noma pop-ups in cities including Tokyo, Sydney and Tulum.
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