I had turned down other head chef jobs. I didn't want to take over someone else's cuisine. I wanted to start from scratch.

I think that in our part of the world, Scandinavia, we are one of the pioneers of showing that gastronomy can be something - high gastronomy can be something very, very present and doesn't have to involve, you know, what is perceived as the normal luxury items that belong in a high gastronomy restaurant.

A gastronomical supermeal didn't necessarily have to involve the things I had brought from other top kitchens.

Rene Redzepi Quotes