the decision to reopen in an Instagram post<\/a>, which showed him walking down a tree-lined street in Los Angeles. In it, he described Noma\u2019s new leadership team, which includes Mette Brink S\u00f8berg as head of research and development, Pablo Soto as executive head chef and Annika de Las Heras as the new chief executive. Mr. Redzepi will assume the title of creative director.<\/p>\n\u201cI myself will be focused on long-term projects,\u201d he said in the post, a role that will include technological projects and innovations with insects, seaweed, legumes and fungi that guests at Noma will be able to try.<\/p>\n
As The Times reported in March, Mr. Redzepi had became notorious among kitchen workers for inflicting physical and psychological abuse that went beyond the norms of an industry plagued by toxic workplaces. Dozens of employees said that between 2009 and 2017, he hit, jabbed and shoved workers for minor errors, and punched them when enraged by an infraction. He threatened them with blacklisting, deportation and public shaming.<\/p>\n
In response to the allegations, Mr. Redzepi stepped down from leadership. The Los Angeles pop-up lost several corporate sponsors, including American Express and Blackbird. Protesters also gathered outside the event in its early weeks.<\/p>\n
In a separate news release regarding the reopening, the company said, \u201cThese past months have brought moments of real challenge for our team. This spring have led us to reflect more closely on who we are, what matters most, and where we want to go next.\u201d<\/p>\n
Noma, which opened in 2003, is one of the most famous restaurants in recent history, putting Copenhagen on the map as a global dining destination and cementing Mr. Redzepi as a household name among restaurant enthusiasts.<\/p>\n
The new Noma in Copenhagen \u2014 which will be housed in its existing space at Refshalevej 96 \u2014 will have a seasonal menu priced at 4,500 Danish krone, or about $700, that changes every month and is \u201cshaped by ingredients, landscapes and ideas that inspire us in that moment,\u201d the release from the restaurant said.<\/p>\n
\u201cOur ambition remains the same as it has always been: to keep exploring, to keep learning, and to continue to become the best version of Noma we\u2019ve ever been.\u201d<\/p>\n