Claus Meyer

Claus Meyer (born December 27, 1963, in Nykøbing Falster, Denmark) is a culinary entrepreneur, food activist, cookbook author, professor and TV host. He is often accredited as the founder of the New Nordic Cuisine philosophy.

Meyer has been engaged in a plethora of projects and has been a popular mediater of food culture in both Denmark and internationally for many years. He is often accredited as the sole founder of the New Nordic Cuisine philosophy, but regardless of his obvious and groundbreaking contribution, mediation and writing on the subject, other people have also contributed to the philosophy and materialised it in practice. A total of twelve chefs from the Nordic countries wrote a New Nordic Food Manifesto in 2004 to initiate the movement, based on Claus Meyer's initiative, inspirational draft and coordination. The New Nordic Cuisine Movement seeks to foster local agriculture, honor the region's agrarian traditions, encourage environmentally friendly production, and establish food with a uniquely Nordic identity among the world's great cuisines.

Meyer and chef René Redzepi co-founded the groundbreaking restaurant Noma, an acronym for "Nordisk Mad" (Nordic Food), as a working laboratory and kitchen to foster and realize the theoretical ideas of the New Nordic Cuisine Movement. Noma has been awarded two Michelin stars and was voted best restaurant in the world in 2010, 2011, 2012 and 2014.

He has hosted several Danish and international TV cooking shows such as Meyers Køkken (English: Meyer’s Kitchen) on national Danish television (DR1) from 1991 to 1998 and New Scandinavian Cooking, broadcast in more than 130 countries.

Meyer has founded several organisations, including the Melting Pot Foundation, focused on driving social change through food. With Melting Pot, in 2013, he started and helped establish a food school and a food movement in South America, opening the gourmet-restaurant Gustu in Bolivia and several cafeterias. The Melting Pot project is currently working on a social project in Brownsville, East New York, establishing a culinary school, cafeteria, bakery and community center, serving the local community and with the goal of engaging at-risk youth.

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