From thoughts on a welcome return to Kyoto to musings on a partnership with American Express and Resy

Whether it’s wildly popular depictions of life in the kitchen in award-winning shows like The Bear or reservations at the top restaurants being all but unattainable without planning months in advance, the simple act of going out to dinner has become anything but. Now, it seems more so than ever, people are chasing fine dining destinations and immersive culinary experiences. It’s with this in mind that we sat down with Noma‘s chef extraordinaire, Rene Redzepi, and Bess Spaeth, SVP of Premium Products at American Express, following an exclusive pop-up dinner hosted within Centurion New York in partnership with Resy. Noma is a dream for many, and American Express made it possible for some of their members.

Let’s begin with the origins of this partnership.

Rene Redzepi: Our long-standing partnership with Amex, our only collaboration of this kind, has significantly impacted noma. This relationship has enabled us to plan further ahead and dream bigger than ever before, sharing noma beyond our restaurant in Copenhagen. It has also expanded our network, allowing us to meet new guests in a way that has been incredibly fruitful and beneficial for both our team and our organization.

Bess Spaeth: American Express has a relationship with noma going back 14 years. For the last seven, Amex and Resy have partnered with noma to create special dining moments for Card Members around the world, including a 5-night dinner series in Brooklyn in 2021 and dedicated nights for Card Members at Noma’s Kyoto pop-up last year. When Noma returns to Kyoto this year, Card Members will again have access to reservations through American Express.

What can people expect from Kyoto?

RR: It feels like we’re going back home—except that this time, we get to explore the astonishing array of ingredients that fall in the region: wonders that grow in the forest, beautiful seafood and a variety of game. On our second journey around Kyoto, I believe we can create something even better than before. Japan is a country deeply rooted in connections and relationships, and what we’ve built in Kyoto over the last three years will greatly benefit us this time around. For our guests, the experience will be entirely different, thanks to a new season and a fresh set of ingredients. I can’t wait to be back.

How do you go about figuring the menus and flavors for future seasons given the limitations on ingredients available in Noma’s native Denmark?

RR: After nearly 21 years at Noma, living through the Danish seasons has given us a robust understanding of our ingredients and a unique method of cooking. There’s no hesitation in doing what we need to do today. The initial five to 10 years were challenging, but now, with tools like fermentation and preservation, we can capture the best of spring, summer and autumn. During winter, when not much grows on land, we turn to the ocean, which is at its peak season. We’ve adapted to this seasonal approach, and it really works for us.

What’s one thing you hope people learn about Noma and your practice from this experience and partnership?

RR:  I hope that Noma reminds people of how incredibly rewarding it can be to try new things.

How does amex plan to continue this type of partnership and experience and will there be other restaurants you work with? 

BS: This collaboration is part of the unparalleled access to unique people, places and VIP experiences that only American Express Centurion can provide for its members. Noma at Centurion New York is the latest in a distinctive line-up of member-exclusive events. We’re excited to continue curating moments throughout the rest of the year that connect our members with the things they love. We work with many top restaurants in the US and around the globe. Between Daniel Boulud’s creation of the menu at Centurion New York and Global Dining Access by Resy, we are fortunate and excited to continue partnering with a breadth of amazing restaurants and chefs to create memorable moments for card members.