- At Hagkaup store (21)
- Blue Lagoon dinner (16)
- Food (9)
- Food and fun 2008 (3)
- Food and fun 2009 (15)
- Food and fun 2010 (47)
- Golden Circle (2)
- Restaurants (1)
- Reykjavik photos (4)
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Allan PoulsenCollaborating restaurant: Restaurant VoxYear attending: 2010
Allan is 29 years old, born in 1981. Despite his young age he has been very successfull as a chef. Along with other restaurants, he has worked at Ruths Hotel in Skagen, Hotel Strandgaarden in Læso and now he is the head chef at Henne Kirkeby Kro in Henne Strand.
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Ben PollingerCollaborating restaurant: Restaurant Grillið Hotel SagaYear attending: 2010
Ben Pollinger, Executive Chef at Oceana Restaurant, has a unique cooking style that artfully blends the freshest seafood with the finest ingredients from a global pantry. Sensitive to the seasons, and with a preference for buying local, he has received critical acclaim first in July 2008 when Oceana was awarded three stars in the New York Times, and again in October that year when Oceana was awarded a Michelin star for the second year.
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David BrittonCollaborating restaurant: Restaurant Silfur Hotel BorgYear attending: 2010
David Britton brings to the table more than two decades of experience in the United States, the Islands of Hawaii and Southern Europe. Chef Britton blends a mixture of classic and modern European culinary techniques in the kitchen. His international influences combined with a strong French foundation create a modern American style.
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Fabriso MarinoCollaborating restaurant: Restaurant La PrimaveraYear attending: 2010
I was born in Florence in 1979 and since then i have spend most of my life in the kitchen. I follow my passion for cuisine and high quality food with great dedication. As a base for my performance in the present i have fullfilled the 5 year course in B. Buontalnti Catering School" in Florence. Furthermore i obtained the diploma of technical restauration. Next to the studies and as a part of apprenticeships i started working in varies restaurants of Florence.
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Glen BallisCollaborating restaurant: Restaurant PerlanYear attending: 2010
Glen describes his menu as fresh, light, with new smells, tastes and textures and unusual combinations from different cuisines. He believes that a chef’s experience plays a crucial role and he travels twice a year to get acquainted with new dishes and to bring new ideas back to Russia.
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Jason WilsonCollaborating restaurant: Restaurant - Bistro NauthóllYear attending: 2010
Chef Jason Wilson, named one of the 10 Best New Chef’s 2006 by Food & Wine magazine, is the owner and executive chef of the critically acclaimed Crush Restaurant in Seattle. Arguably one of Seattle’s hottest restaurants and most innovative dining experiences.
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Johan ”Guzz” GustafssonCollaborating restaurant: Brasserie Grand, Grand HotelYear attending: 2010
Chef Johan ”Guzz” Gustafsson is a legend in the culinary world of Marstrand, the scenic sailing and leizure island just outside of Sweden second largest city Gothenburg. There he runs the popular seafood and shellfish restaurant Mama’s in the harbor of Marstrand.
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Marc OrfalyCollaborating restaurant: Restaurant Einar Ben.Year attending: 2010
MARC ORFALY is the Executive Chef/Co-owner of Pigalle and Marco. He is a man of many contradictions. He enjoys playing drums and has a reputation for knowing how to have a good time. He doesn’t seem like the kind of guy who expertly poaches a silken cod, but he is. He’s also one of Food & Wine magazine’s 10 Best New Chefs 2004
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Marcus JernmarkCollaborating restaurant: Restaurant Gallery Hotel HoltYear attending: 2010
Marcus Jernmark’s passion for cooking began at an early age, growing up in Gothenburg, Sweden. His first kitchen job at the age of 14 was at a local golf club, where his culinary journey began.
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Markus Peter DybwadCollaborating restaurant: Restaurant FiskfélagiðYear attending: 2010
Markus Peter Dybwad did his training at the Palace Grill Reserva in Oslo. He later worked at the Bagatelle in Oslo which was considered at that time one of Scandinavias best restaurants. Bagatelle had a long time fame under the influential spirit and patronage of Norway´s Grand Chef Eyvind Hellström.
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Matti JämsenCollaborating restaurant: VOXYear attending: 2010
Matti Jämsen from Finland was the Finnish participant in the 2011 Bocuse d’ Or in Lyon France last January. He ended in 5th place but the Nordic region took all the prices this year.
Matti Jämsen is one of the young Nordic chefs which devoted follows the principles of the New Nordic Food by using regional ingredients in their cooking and menus. -
Owen StewartCollaborating restaurant: Restaurant FiskmarkaðurinnYear attending: 2010
Owen Stewart began his life in the beautiful region of Bahia, Brazil. As a child he watched his grandmother create traditional dishes drawing on the freshness of local indigenous ingredients. His departure from Brazil brought him to south Florida, where he received a liberal arts education akin to most Americans.
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Pekka TeräväCollaborating restaurant: Restaurant DillYear attending: 2010
Pekka Terävä is the Chef de Cuisine of Restaurant OLO in Helsinki. Restaurant Olo offers cuisine that is based on modern Nordic cooking; clean lines & fresh, seasonal ingredients. The emphasis is on high quality, delicious but non fussy dining, in a relaxed atmosphere. OLO is the restaurant of the year in Finland 2009
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Viktor ErikssonCollaborating restaurant: Restaurant Við TjörninaYear attending: 2010
Viktor Eriksson, the head chef at the Åss Sailing Pavilion in the Åland Islands decided early that he wanted a career as chef. He started as a young assistant with Michael Björklund and found out instantly that this was what he wanted to for the rest of his life.
