The head chef of world-renowned restaurant Noma has been forced to step down over allegations of bullying and abuse.
René Redzepi, who founded the three Michelin star restaurant, announced that he would resign in a post on social media that acknowledged the concerns surrounding his “past leadership”.
Noma, which put Copenhagen on the map as a global food hotspot through its brand of innovative Nordic cuisine that championed foraged ingredients, had been due to open a Los Angles residency.
But Noma’s arrival in the US has raised concerns about allegations about its head chef’s history of cultivating a toxic workplace, including claims of verbal and physical abuse.
After major corporate sponsors American Express and Blackbird were widely reported to have pulled out of the pop-up event, Mr Redzepi announced late on Wednesday in the US that he would “step away”.
“I have worked to be a better leader and Noma has taken big steps to transform the culture over many years,” he said in a post on Instagram.
“I recognise these changes do not repair the past.
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“An apology is not enough; I take responsibility for my own actions.
“After more than two decades of building and leading this restaurant, I’ve decided to step away and allow our extraordinary leaders to now guide the restaurant into its next chapter.”
Mr Redzepi said the residency would continue without him, adding “the Noma team today is the strongest and most inspiring it has ever been”.
The New York Times published allegations from former staff that Mr Redzepi had subjected his staff to psychological and physical abuse, including hitting, jabbing and shoving workers for minor errors as well as punching them in anger.
Protesters gathered outside the Noma pop-up venue on Wednesday, led by the acclaimed restaurant’s former director of fermentation Jason Ignacio White, who has been a vocal critic of Mr Redzepi, Sky News’ US broadcast partner NBC reported.
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After the allegations emerged, Mr Redzepi defended his actions in another Instagram post last week.
“I want to address past stories around my leadership in the kitchen that have resurfaced recently,” he said.
“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 judgement, or my anger, I am deeply sorry and I have worked to change.”
The Danish chef added: “I was not able to handle the pressure, small mistakes could feel enormous to me, and I reacted in ways that I regret deeply today.”
The pop-up in Silver Lake is widely reported to have sold out in three minutes, with diners paying $1,500 per package.
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Noma has been named the world’s best restaurant five times by The World’s 50 Best Restaurants list.
The restaurant shot to prominence off the back of pioneering Nordic cuisine, including a dish known as the “Hen and the Egg” (a duck egg served with hay oil and greens) and the “Edible Soil” (Carrot and Radish in Edible Soil).
Ants have also featured on the menu, among other experimental ingredients used by Noma.
