Mario's work at INUA focuses on Research and Development (R&D), which involves creating new dishes, sourcing unique ingredients, and building a comprehensive knowledge system for the restaurant. She is also developing a proprietary database that includes details on ingredients, recipes, and the creative process, which serves as an educational resource for the team.
NOMA places a strong emphasis on the origin and natural state of ingredients, particularly wild and seasonal produce. They focus on how ingredients are harvested, their environmental conditions, and how they are best preserved to maintain their flavor. This approach is deeply rooted in the restaurant's philosophy of sustainability and biodiversity.
NOMA has significantly influenced the global culinary scene by popularizing the use of fermentation. Due to Denmark's long winters and limited fresh produce, NOMA pioneered the use of fermentation as a method to preserve and enhance flavors. This has led to increased scientific interest and research into the health benefits and flavor complexities of fermented foods.
NOMA revolutionized plating in Western cuisine by introducing asymmetrical and naturalistic presentations, moving away from the traditional geometric and symmetrical styles of French Nouvelle Cuisine. This shift has influenced many contemporary chefs and restaurants, encouraging a more organic and less structured approach to food presentation.
Biodiversity is central to NOMA's culinary philosophy. The restaurant emphasizes the importance of using a wide variety of wild and lesser-known ingredients to promote ecological balance and preserve rare species. By incorporating these ingredients into their dishes, NOMA supports sustainable farming practices and encourages the conservation of diverse ecosystems.
NOMA's sustainability efforts go beyond its menu by focusing on reducing food waste, using locally sourced ingredients, and promoting eco-friendly practices in its operations. The restaurant also emphasizes the well-being of its staff, providing high-quality meals for employees and fostering a respectful and supportive work environment.
NOMA's dining experience is unique due to its holistic approach, which includes exceptional service, a welcoming atmosphere, and a deep connection to nature. The restaurant's open kitchen allows guests to interact with the chefs, creating a sense of community and transparency. Additionally, NOMA's commitment to using fresh, locally sourced ingredients and innovative culinary techniques enhances the overall dining experience.
NOMA has inspired modern chefs to think more deeply about the cultural and environmental context of their ingredients. The restaurant encourages chefs to explore the connections between food, nature, and culture, leading to more thoughtful and sustainable culinary practices. This approach has influenced a new generation of chefs to prioritize biodiversity, fermentation, and the ethical sourcing of ingredients.