Thomas currently leads noma’s test kitchen and guides the organization’s creative development. He first rose to prominence during a decade-long tenure at noma, where he spent time as the head of research and development and played a key role in the team’s leading, fermentation-forward philosophy. After his success at noma, Frebel moved to Tokyo to open the critically acclaimed restaurant Inua, which applied Nordic techniques to Japanese ingredients. Following Inua’s closure, Thomas rejoined the noma team, continuing to push culinary innovation for the restaurant and Noma Projects, the group’s consumer packaged goods brand.