Noma, the World’s Best Restaurant in Copenhagen, has hired 28-year-old Malcolm Livingston II as their new pastry chef.
Livingston, who grew up in New York, has worked at Per Se, Le Cirque and spent five years in Wylie Dufresne’sWD-50 pastry kitchen - widely regarded as one of the best pastry programs in the world.
Livingston will replace Rosio Sánchez who also worked at WD-50 before starting at Noma.
Speaking to The New York Times, Livingston said: “They’re using ingredients that I’ve never even heard of, I’ve never foraged before. I’m from the Bronx.”
Speaking about the new hire, René Redzepi said: ““When we announced that we were hiring, we had over 50 applications, which is pleasantly surprising. Several of them were very capable, but Malcolm was always in the back of my mind. The WD-50 school of pastry has been, to my knowledge, nearly without equal for the past decade or so. The pastry chefs that have come out of that kitchen have influenced methods and ideas in kitchens around the world.”
The young chef will leave New York for Copenhagen at the end of November to start the next stage of his career.