The restaurant, which topped the World’s 50 Best Restaurants list four times from 2010-14, was promoted from two stars to three in a move by Michelin that many thought was long overdue.
With Noma, which opened in 2003, Redzepi helped develop a New Nordic cuisine that takes a minimalist approach to cooking, champions terroir, uses under-utilised ingredients and takes seasonal cooking to new levels. The restaurant was also at the vanguard of the trend for chefs leaving the kitchen to serve guests the food, breaking down the barriers between front and back of house.
Redzepi's progressive cooking style has led to numerous chefs following in his footsteps and inspired a generation of chefs in Scandinavia and the rest of the world.
In 2017 the original restaurant closed, with Redzepi a year later opening it in a new space in Copenhagen. Dubbed Noma 2.0, the new restaurant was created to further push Redzepi’s style of cooking “without the fear of failure”.
Redzepi also cut the restaurant’s opening times from five days a week to four and raised the cost of its menu from to give his team a better quality of life, both at work, and outside it.
Describing the accolade, the restaurant said on Twitter: “The seemingly impossible has happened”.