Claus Meyer: Pioneering the New Nordic Cuisine
At the European Foodservice Summit in Amsterdam, top entrepreneur and culinary pioneer Claus Meyer revealed learnings from his life.
Claus Meyer, born in 1963 in Nykøbing Falster, Denmark, is a celebrated gastronomic entrepreneur whose influence has been pivotal in reshaping Scandinavian cuisine. As the co-founder of the renowned Copenhagen restaurant Noma, Meyer has played a central role in promoting the New Nordic Cuisine, emphasizing local ingredients and traditional cooking methods.
Influence on Nordic Gastronomy
Meyer’s journey began during his studies in France in the 1980s, where he was inspired by the French approach to gastronomy and the celebration of regional produce. Upon returning to Denmark, he aimed to revolutionize Danish cuisine by focusing on purity, simplicity, and freshness. In 2003, he co-founded Noma with chef René Redzepi. The restaurant quickly gained international acclaim for its innovative dishes that showcase Nordic ingredients, earning multiple Michelin stars and being named the world’s best restaurant several times.
At the heart of Meyer’s philosophy is a commitment to sustainability and ethical sourcing. He advocates for seasonality and locality, believing that food should reflect the landscape and culture from which it comes. This approach supports local farmers and producers and encourages biodiversity and environmental stewardship.
Beyond Noma, Meyer has initiated numerous projects aimed at transforming the food industry. He established Meyers Bageri, a chain of bakeries focusing on traditional Danish bread-making techniques, and founded Meyers Madhus, a cooking school dedicated to educating both professionals and amateurs about Nordic cuisine. His food
Social Initiatives and Education
Meyer’s dedication extends to social entrepreneurship. In 2010, he founded the Melting Pot Foundation, aiming to improve quality of life through culinary initiatives. One notable project is in La Paz, Bolivia, where he opened Gustu, a restaurant and training academy providing culinary education to disadvantaged youth, fostering social change through gastronomy.
International Expansion and Financial Challenges
In 2016, Meyer brought his vision to the United States, opening the Great Northern Food Hall and Agern restaurant in New York’s Grand Central Terminal. These establishments introduced New York diners to Nordic flavors, further solidifying his role in globalizing Scandinavian culinary traditions. However, despite investing approximately $16 million in the U.S. ventures, Meyer’s hospitality group faced significant financial losses. In 2018, his companies filed for bankruptcy protection, reporting debts exceeding $10 million due to operational challenges and high costs. This development led to the restructuring of his businesses and the eventual closure of some establishments. Meyer expressed disappointment but remained committed to sharing Nordic cuisine with the world.
His life motto catches on: ‘No matter what happens – I can still bake a loaf of bread and prepare a good meal for my friends.’
