His Copenhagen restaurant Noma is closing for normal service by years end; the buzz of a second Noma pop-up taking place in Kyoto, Japan, is loud, and he recently made a cameo in Season 3 of FX's "The Bear.
Its development has been years in the making, both for Redzepi and "Omnivore" executive producer Matt Goulding. As a host, Redzepi leads "Omnivore" with the idea that "food is never just food. Recently, Tasting Table had the opportunity to sit down with Redzepi and Goulding to talk about the impetus of the show, and how they chose these ingredients to highlight.
Redzepi even shared the story of what we consider to be a completely unhinged ending to the first episode. I'm really curious, who and what were the touchstone inspirations while creating "Omnivore," and what made this pantry of ingredients the ones to tell the story? Redzepi: How it all started was a little more than 10 years ago, 10, 12 years ago, Noma was really getting to be a known restaurant.
I was offered to do TV, and there was just no time to do anything but work. It did make me think if I was able to do it, what would it be?
One of the things that came up very early on was the inspiration from the great nature docs like "Planet Earth," the childhood hero of mine, David Attenborough, that I used to love to watch.
