Earlier this week, a New York Times article based on interviews with around 35 former employees who worked at Noma between 2009 and 2017 triggered a major crisis ahead of a 16-week residency in Los Angeles, which began yesterday (11 March).
The allegations include physical violence, psychological abuse, punitive behaviour over minor mistakes and intimidation, with some former staff claiming they were threatened with career retaliation or blacklisting.
The article also renewed scrutiny of Noma’s labour practices, particularly its reliance on unpaid stagiaires.
In a statement posted on Instagram, Redzepi said: “Recent weeks have brought attention and important conversations about our restaurant, our industry and my past leadership. I have worked to become a better leader, and Noma has taken big steps to transform its culture over many years. I recognise these changes do not repair the past. 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 guide the restaurant into its next chapter.”
The statement was accompanied by a video of Redzepi telling his team that he was stepping away from daily operations and asking them to “step up and fight”.
“We win guests over one by one, and long term that will do it,” he tells them, adding that they can feel free to say to guests whatever they like. “We will get through this,” he says.
The Copenhagen-born chef is also resigning from the board of MAD, the non-profit organisation he founded in 2011.
Founded in 2003, Noma is among the world’s most influential restaurants. It has been named The World’s Best Restaurant five times in the World’s 50 Best Restaurants list – in 2010, 2011, 2012, 2014 and 2021.
Renowned for its focus on foraging and New Nordic cuisine, the restaurant held three Michelin stars before closing for regular service at the end of 2024.
In its current iteration, known as Noma 3.0, the restaurant operates primarily as a food laboratory, hosting occasional pop-up restaurants rather than traditional nightly service.
Allegations about working conditions at Noma have circulated for more than a decade. In 2015, Redzepi himself acknowledged problems in the kitchen, writing in an essay that he had been ‘a bully for a large part of my career’ and describing episodes of shouting and aggressive behaviour towards staff.
Addressing the future of the restaurant, Redzepi added: “For anyone wondering what this means for the restaurant, let me say it clearly: the Noma team today is the strongest and most inspiring it has ever been. We’ve been open for 23 years, and I’m incredibly proud of our people, our creativity and the direction Noma is heading.
“This team will carry forward together into our LA residency, which will be a powerful moment for them to show what they’ve been working toward and to welcome guests to something truly special.”