Noma Chef Redzepi Apologizes for Abuse Allegations Ahead of LA Pop-Up

Dozens of former employees accused the renowned chef of physical, verbal, and psychological abuse at his Michelin-starred restaurant.

Published on Mar. 7, 2026

Got story updates? Submit your updates here. ›

René Redzepi, the founder of the world-renowned Noma restaurant in Copenhagen, has issued an apology after dozens of former employees accused him of physically, verbally, and psychologically abusing staff at his restaurant. The allegations, which span from 2009 to 2017, include claims that Redzepi punched workers in the face, jabbed them with kitchen implements, and slammed them against walls. Redzepi acknowledged that while he doesn't recognize all the details, he can see enough of his past behavior reflected in the stories to understand that his actions were harmful to his employees. The bombshell investigation comes just days before the opening of Redzepi's highly anticipated $1,500-per-person pop-up in Los Angeles.

Why it matters

The allegations against Redzepi, one of the most celebrated chefs in the world, shine a light on the toxic culture that has long been rumored to exist in high-end restaurant kitchens. The abuse claims raise questions about the industry's treatment of workers and whether the pursuit of culinary excellence has come at the expense of employee wellbeing. As Redzepi prepares to open his exclusive LA pop-up, the scandal threatens to overshadow his culinary accomplishments and tarnish the reputation of his renowned restaurant.

The details

According to the New York Times investigation, 35 former Noma employees said they witnessed Redzepi physically abusing staff, including punching workers in the face, jabbing them with kitchen implements, and slamming them against walls. One female chef said Redzepi punched her so hard in the ribs that she fell against a metal counter, cutting her hip. A male chef alleged that Redzepi would often take his anger out on all chefs, even if they hadn't made any mistakes. In total, 30 former employees said physical abuse by Redzepi and other senior chefs was 'routine' at the restaurant.

  • The alleged abuse incidents took place between 2009 and 2017.
  • Redzepi's $1,500-per-person pop-up in Los Angeles is set to open on March 11, 2026 and run through June 26, 2026.

The players

René Redzepi

The founder of the world-renowned Noma restaurant in Copenhagen, Denmark, which was ranked the best restaurant in the world a record five times and awarded three Michelin stars.

Noma

The Copenhagen-based restaurant founded by René Redzepi that became a culinary destination for the world's wealthiest and most powerful people, known for its innovative 'New Nordic' cuisine featuring hyper-local foraged ingredients.

Mehmet Çekirge

A former Noma intern in 2018 who said supervisors mocked his accent, called him a donkey, and made gobbling sounds during his time at the restaurant.

Jason White

The former Noma fermentation lab lead who set up a whistleblower website, noma-abuse.com, to compile a digital dossier of horror stories from 56 former Noma staff.

Got photos? Submit your photos here. ›

What they’re saying

“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. To those who have suffered under my leadership, my bad judgment, or my anger, I am deeply sorry and I have worked to change.”

— René Redzepi (The New York Times)

“He raised a generation of bullies, and they bullied us.”

— Mehmet Çekirge, Former Noma intern (The New York Times)

What’s next

A protest by former Noma employees is planned outside the opening of Redzepi's LA pop-up on March 11, 2026, with participants purportedly set to call for accountability and a re-evaluation of Noma's reputation.

The takeaway

The allegations against one of the world's most celebrated chefs highlight the need for greater accountability and reform in the high-pressure world of fine dining, where the pursuit of culinary excellence has too often come at the expense of employee wellbeing and basic human decency.