René Redzepi has spoken out after being accused of abuse by former staff members, pointing to restaurant culture as cause

World-renowned chef René Redzepi’s $1,500 Los Angeles pop-up sold out almost instantly. Now, he’s feeling the heat as old controversy resurfaces. 

On Saturday, The New York Times published an exposé chronicling allegations of abuse from 35 former employees of Noma, a three-Michelin-star restaurant founded by Redzepi in Copenhagen. In the article, sources accuse the chef of punching, kicking and stabbing staff, citing the bullying as a regular occurrence. 

“Going to work felt like going to war,” one former employee named Alessia told The New York Times. “You had to force yourself to be strong, to show no fear.”

In addition to abusive behavior from Redzepi, coveted internship positions at the restaurant, which often included 16-hour days, were unpaid and were accused of exploitation. 

Credit: Credit: Audrey Ma

Noma first opened in 2003, with Redzepi gaining worldwide recognition for transforming fine-dining through his foraging and fermentation methods. The restaurant was listed as the world’s best restaurant five times. 

Once the #MeToo movement hit and social justice advocates’ voices were amplified, behavior by leadership at Noma was difficult to ignore. 

In 2022, Redzepi announced interns would begin to receive pay, but later labeled fine-dining as “unsustainable” and closed his restaurant. 

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Now, Noma operates in “seasons,” hosting pop-ups around the world each year. Its Los Angeles 16-week residency will take place from March 11 through June 26 in Silver Lake. 

Following the release of the article, Redzepi promptly spoke out online, addressing the allegations and acknowledging harmful behavior. He pointed to the culture of kitchens in his past, where he suffered his own abuse as an answer for his actions. 

Redzepi then wrote that he has sought out therapy and stepped away from “leading the day-to-day service,” which has helped him better manage his anger. 

“Although I don’t recognize all details in these stories, I can see enough of my past behavior reflected in them to understand that my actions were harmful to people who worked with me,” he wrote. 

Jason Ignacio White, former head of Redzepi’s fermentation lab, is now using Instagram to voice critiques of the chef. 

“My global fermentation tour is over. All restaurant collaborations are canceled,” White wrote. “I am now dedicating my life to helping our industry.”

He is using his platform to share abuse stories from alleged former employees of Noma. Additionally, White also plans to take part in a labor protest organized by One Fair Wage outside of Noma’s Los Angeles pop-up on Wednesday, March 11.

Protestors said they will deliver a letter to Redzepi demanding reparations for those harmed by his behavior, structural changes for exploitative workplace policies and protections for employees against harassment and retaliation.

“I’m speaking out because it does not have to be this way,” White said. “If René is willing to meet, listen, and take responsibility for the harm caused, there is a real opportunity to repair that damage and move the industry forward.”