Chef dishes on why his pop-up restaurant will cost $1,500 a person

Ka-ching, chef!

A world-renowned restaurateur is bringing his destination dining experience to Los Angeles — charging patrons a bank-breaking $1,500 for the pleasure of getting a taste.

Chef René Redzepi will open a pop-up version of his famous Copenhagen restaurant Noma in Silver Lake from March 11 through June 26, with the specific location only shared with confirmed guests.

Redzepi settled on the staggering price tag to help cover the cost of importing 130 of his staff from the Danish capital to the City of Angels. He plans to pay for their housing, transportation and even their children’s school costs, the Los Angeles Times reported.

“We’re doing it because I made a decision that big experiences, that’s our profit,” he told the Times. “And if there was a way of putting a monetary value on learning new things, meeting new people, just having an experience together, well, then our profit is probably like 95% of all the costs that we’re spending.”

The $1,500 bill of fare covers drinks, taxes and tip at a restaurant that’s been crowned the world’s best four times.

When news of the pop-up broke this spring, thousands of reservation requests flooded in. But with only 42 seats available per day, four days a week, only a fraction will be able to enjoy Redzepi’s creations.

The restaurant will reserve one table each night for young professionals in the industry to dine free of charge.

“Los Angeles is a city you have to interact with,” he told the Times.

“If you just hide yourself on the top of a hill, you’re not actually, in my opinion, being LA”

Noma will also open a shop selling its signature hot sauces, garums, vinegars, coffee and more. Redzepi also plans to collaborate with LA chefs in their own kitchens, bring in talent from Copenhagen for special pop-up events, and provide hands-on work experience and mentorship to students and alumni from underserved communities.

But the chef is also aware that many will focus primarily on the price tag.

“We can’t lose money, but earning money — making a profit — we haven’t tried that yet. And this will not happen in LA either,” he told the Times.

Noma’s Nordic menu features seasonal dishes made with wild ingredients, pickled fruits and vegetables and local foods. Some dishes turn nature into art, with creative takes on crab, sea urchin and wild plants — often paired with special juices or sauces — using techniques including fermentation, smoking and dehydration.

The restaurant was featured in the hit television series “The Bear,” and Redzepi even stepped into the spotlight himself with a cameo on the award-winning show.