Nicolai Nørregaard is a celebrated Danish chef known for his innovative approach to Nordic cuisine. Born on December 11, 1984, in Vejle, Denmark, Nørregaard was raised in a family of food lovers. His parents were avid home cooks who instilled in him a love of cooking from a young age. Today, he is the head chef and co-owner of Kadeau, a Michelin-starred restaurant with locations in Copenhagen, Bornholm, and Berlin.
Early Life and Education
Nicolai Nørregaard grew up in Vejle, a small town in southeastern Denmark. His father was a sales manager for a large company, while his mother worked as a kindergarten teacher. Despite having busy schedules, his parents always made time to cook for the family, often preparing traditional Danish dishes like smørrebrød (open-faced sandwiches) and frikadeller (meatballs).
As a child, Nørregaard enjoyed helping his parents in the kitchen, and he quickly developed a passion for cooking. He was especially fascinated by the way that ingredients could be combined to create new flavors and textures. When he was 12 years old, he started experimenting with his own recipes, using ingredients from the family’s garden and the local farmers’ market.
After completing his primary education, Nørregaard enrolled in the culinary program at Vejle Technical College. There, he learned the fundamentals of cooking and gained experience working in professional kitchens. He also began to develop his own culinary style, drawing inspiration from the natural beauty of the Danish landscape and the traditions of Nordic cuisine.
Career Beginnings
After graduating from culinary school, Nørregaard worked as a chef in several restaurants throughout Denmark. In 2006, he landed a job at the highly acclaimed Noma restaurant in Copenhagen, where he worked under the guidance of head chef René Redzepi. Noma was known for its innovative approach to Nordic cuisine, and Nørregaard was immediately drawn to the restaurant’s philosophy of using local, seasonal ingredients to create simple yet flavorful dishes.
At Noma, Nørregaard worked as a sous chef, assisting Redzepi in the kitchen and learning from his mentor’s creative techniques. He also developed his own culinary style, experimenting with ingredients like seaweed, wild herbs, and Nordic berries. In 2008, he left Noma to open his own restaurant, Kadeau, on the island of Bornholm.
Kadeau
Kadeau quickly became a sensation in the Danish culinary scene, thanks to Nørregaard’s innovative cooking techniques and commitment to using locally sourced ingredients. The restaurant’s menu featured dishes like baked potato with truffles and seaweed, lamb with beetroot and juniper, and sea urchin with elderflower and wood sorrel. Each dish showcased the natural flavors and textures of the ingredients, while also incorporating unexpected elements like edible flowers and foraged herbs.
In 2011, Kadeau was awarded its first Michelin star, and the following year, Nørregaard opened a second location of the restaurant in Copenhagen. The Copenhagen location also received a Michelin star, making Kadeau one of the most celebrated restaurants in Denmark. In 2015, Nørregaard opened a third location of Kadeau in Berlin, which has also received critical acclaim.
In addition to his work at Kadeau, Nørregaard is also a passionate advocate for sustainable and ethical food practices. He works closely with local farmers and fishermen to source his ingredients, and he is committed to reducing food waste in his restaurant. He has also collaborated with other chefs and food experts to promote the use of wild and foraged foods in Nordic cuisine.
