Claus Meyer

Claus Meyer
Name	Claus Meyer
Birth date	27 December 1963
Birth place	Copenhagen, Denmark
Occupation	Chef, entrepreneur, author
Known for	Co-founder of Noma, promoter of New Nordic Cuisine

Claus Meyer is a Danish chef, entrepreneur, author and food activist prominent for co-founding Noma and for championing the New Nordic Cuisine movement. He has been involved in culinary education, restaurant development, publishing, broadcasting and social entrepreneurship across Denmark, Greenland, and international projects. Meyer’s work has intersected with institutions such as Nordic Council, Royal Danish Academy of Fine Arts, and cultural events like the Copenhagen Jazz Festival and Madrids Fairs.

Early life and education

Born in Copenhagen in 1963, Meyer grew up amid Danish urban culture and Scandinavian food traditions. He trained at culinary institutions connected to the Scandinavian culinary tradition and undertook apprenticeships in restaurants associated with notable chefs and establishments in Denmark and France. His formative years included exposure to institutions such as the French culinary schools and Danish hospitality venues that shaped his interest in Nordic ingredients and gastronomic innovation.

Culinary career

Meyer began working in professional kitchens linked to prominent chefs and dining establishments across Copenhagen and Paris, engaging with culinary figures from the New Scandinavian cuisine scene and French gastronomic circles. As a restaurateur he co-founded establishments that became connected to Noma founders and collaborators, intersecting with chefs from institutions like Geranium and movements associated with René Redzepi and other Nordic chefs. He contributed to menus emphasizing local producers from regions including Jutland, Bornholm, and Greenland.

Business ventures and entrepreneurship

Meyer has launched multiple enterprises spanning restaurants, bakeries, culinary schools and food production companies linked to brands and organizations in Denmark and abroad. His ventures have interacted with partners from the Danish Crown-linked supply chain, hospitality groups in Copenhagen, and international investors engaging in Scandinavian dining concepts. He developed business models involving collaborations with institutions such as the Copenhagen Business School and food research centers at the University of Copenhagen.

New Nordic Cuisine and Food Movement

Meyer is widely associated with the formulation and promotion of New Nordic Cuisine through manifestos, conferences and collaborative projects with institutions like the Nordic Council of Ministers and culinary networks across Iceland, Norway, Sweden, Finland and Denmark. He participated in organizing events that brought together chefs, producers and policymakers from bodies such as the Danish Agriculture and Food Council and cultural agencies tied to the Royal Danish Academy of Fine Arts. His advocacy emphasized seasonality, local sourcing and heritage ingredients from regions such as Greenland and Faroe Islands.

Media, publications and broadcasting

Meyer has authored and co-authored cookbooks and texts that have been linked to publishing houses active in Copenhagen and internationally, contributing to literature about New Nordic Cuisine and Nordic food culture. He has appeared on television programs and radio series produced by broadcasters such as DR and partnered with media outlets covering culinary arts, gastronomy festivals and food policy forums. His writings and appearances engaged with culinary critics connected to publications in Denmark, United Kingdom, and United States culinary press.

Philanthropy and social initiatives

Meyer has initiated and supported social projects aimed at improving public health, food education and employment through initiatives linked to municipal authorities in Copenhagen and NGOs operating in Greenland and urban areas. His philanthropic work has intersected with foundations and bodies focused on nutrition and social inclusion, collaborating with institutions involved in vocational training and urban food policy forums. Programs he founded have coordinated with stakeholders from city administrations and community organizations to address issues of diet and gastronomy in public settings.

Personal life and honours and awards

Meyer resides in Copenhagen and maintains professional ties with cultural and academic institutions across the Nordic region. Over his career he has been recognized by culinary organizations and cultural bodies with awards and honors tied to gastronomy and entrepreneurship, receiving attention from institutions that document contributions to Nordic food culture. His roles have led to partnerships and dialogues with governmental and non-governmental institutions concerned with cultural heritage, tourism and creative industries.

Category:1963 births Category:Living people Category:Danish chefs Category:Danish restaurateurs