Bringing The World's Best Restaurant into the Future with Noma's Kevin Jeung

This is an episode of The Reimagining Restaurants Podcast, a podcast focused on the future of restaurants by The Spoon Podcast's Michael Wolf. You can find out where to subscribe here.

Episode Summary: In this episode of Reimagining Restaurants, host Michael Wolf sits down with Kevin Jeung, Chef of Research and Production at the legendary restaurant Noma. Kevin shares his journey from washing dishes in Toronto to helping innovate at what many consider the world’s greatest restaurant. They discuss his early culinary experiences, his time in San Sebastian, his role in Noma’s evolution, and the restaurant’s transition towards product development and global pop-ups.

What You’ll Learn in This Episode:

• Kevin’s unconventional path from university dropout to fine dining innovator.
• His experiences working in renowned kitchens around the world, including Noma, Mugaritz, and Gramercy Tavern.
• Why Noma is shifting from a full-time restaurant to a product and research-driven food lab.
• The philosophy behind Noma’s pop-ups and how they approach new culinary landscapes.
• How Noma is using fermentation and product development to bring its flavors to a broader audience.
• The role of AI and technology in culinary innovation and research.
• Kevin’s personal cooking habits, favorite kitchen tools, and his newfound appreciation for Cantonese cuisine.

Resources & Links:

• Noma Projects
• Taste Buds Membership – Join to get exclusive early-access products.
• The Spoon Podcast Network – Explore other great food tech and restaurant innovation podcasts.

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Thanks for listening—stay tuned for more conversations with industry pioneers shaping the future of restaurants!

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