The Toronto-born chef concocting culinary experiments as head of the fermentation laboratory.
René Redzepi’s much-anticipated new project in Copenhagen is a force to be reckoned with.
FROM THE ARCHIVE: Somewhere along my route to becoming a gardener, I’d heard that planted rhubarb crowns wilted and died if you moved them.
Temporarily closing the doors on his celebrated Copenhagen restaurant, chef René Redzepi has once again transferred his entire staff and their families to the opposite side of the globe to be immersed in discovering delicacies unique to his chosen country.
Small fleeting establishments from enterprising individuals have been popping up for years: a temporary shop of artisan goods, a one-time dinner in the back of a gallery. So it is no surprise, as with most things that catch fire, that larger, recognized brands have begun to host their own editions too.
The purpose of a hotel, at its primal core, is to provide a place to rest one’s head. Yet, under the cover of night, a time of relaxation for most is not a time of relaxation for others. At Claridge’s hotel in central London’s Mayfair neighbourhood, this holds especially true.
FROM THE ARCHIVE: Copenhagen, a big city in a small kingdom, made global news in 2010 when chef René Redzepi’s Noma knocked Ferran Adrià’s elBulli off the number one spot on the S.Pellegrino World’s 50 Best Restaurants list.
The owner of the tiny, far-flung island inn in Washington state posted a Craigslist ad seeking a seasonal chef. Across a continent and an ocean, it caught the attention of a young cook seeking to make his mark.