How does one of the best restaurants in the world relocate 145 staff and their families from Copenhagen, and build a 7 week pop restaurant in the Mexican jungle? Recorded on location in Tulum, we find out what it’s taken personally and professionally to bring this incredible dining room to life from three key members of the Noma team. Aussie restaurant manager and part owner James Spreadbury reveals the challenges of setting up a world class restaurant in scorpion and snake habitat with no electricity. Mexican chef and 'produce fixer' extraordinaire Santiago Lastra Rodriguez shares the incredible lengths he’s gone to in order to source around 600 rare and unique ingredients from remote and indigenous communities- from finding the “best clam in the world” to ensuring everything makes it to the restaurant each day. Finally, team leader Katherine Bont shows us that Noma is much more than a job to this community- it’s their life.
Photo Credit : James Spreadbury, Santiago Rodriguez, Katherine Bont, Rene Redzepi and Anders Husa