- 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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Collaborating restaurant: FiskfélagiðYear attending: 2011
The Swedish Andreas Andersen is a sous-chef at one of Oslo’s finest restaurants, Carls Kjökken. Andreas started his carrear in Sweden, then moved over to Copenhagen where he worked at restaurant Bacino, a popular Italian restaurant by the harbour. Before coming to Carls Kjökken Andreas took a year in Paris working for the well known French chef Pierre Gagnarie. -
Collaborating restaurant: NauthóllYear attending: 2011
Bengt Sjöström is one of Sweden's most distinguished chefs with many great prizes and awards in his resume. His strong commitment to food and tastes make him a popular television chef and a valued adviser to food producers and suppliers. -
Collaborating restaurant: PerlanYear attending: 2011
Brant Tesky is the head chef at Acadiana in Washington DC. Brant studied to become a chef at the respected Culinary Institude of America which is considered one of the best institutes in the world. -
Collaborating restaurant: Við TjörninaYear attending: 2011
Bruno Doucet from France is the typical Parisian chef, owner and chef du cuisine at restaurant La Regalade. The restaurant is a bistro with a menu that changes every week.
La Regalade has gotten great reviews and is considered one of the top bistros in Paris today with a high quality cuisine. -
Collaborating restaurant: SilfurYear attending: 2011
Celina Tio has garnered both local and national accolades. These include 2005 Chef of the year by Chef magazine and the James Beard Foundation’s 2007 Best Chef: Midwest.
Tio was also recently honored by KC Magazine as Chef of the Year for her first proprietary restaurant, JULIAN. At this popular Kansas City neighborhood gathering spot, she creates chef-driven “feel good food” for her guests, family and friends -
Collaborating restaurant: GrilliðYear attending: 2011
Chris Parsons comes from New England and is today one of the best known chefs in the Massachusets area. Chris is the owner of the aknowlegded restaurant Catch.
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Collaborating restaurant: DillYear attending: 2011
The Danish Claus Hendriksen is one of the biggest names in the new nordic cusine scene today. He runs the restaurant Dragsholm in Slot, south of Copenhagen. -
Collaborating restaurant: FiskmarkaðurinnYear attending: 2011
Dak Laddaporn Wichangoen was born in Thailand and at the age of seven she moved with her family to Denmark. She graduated from a culinary institute in Denmark and now works as a Sous-Chef at one of Denmark's finest fusion restaurants. -
Collaborating restaurant: Brasserie GrandYear attending: 2011
For the past 2 years, David has appeared as a culinary operative (chef’s assistant ) on the highly rated FOOD NET WORK show DINNER IMPOSSIBLE working along side Chef Robert Irvine as they tackle impossible culinary missions around the country. They are currently filming the 8th season.
David can also be found as Chef de Cuisine at Chef’s Michael Ginor’s award winning restaurant Lola Restaurant in Great Neck, New York.
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Collaborating restaurant: SjávarkjallarinnYear attending: 2011
A one-week internship during junior high school at the restaurant of Arne Brimi -- the first Norwegian cook ever to enter the Bocuse competition -- gave Even Ramsvik his first taste for the culinary trade.
"That made me hungry for more," says the 26-year-old chef from northern Norway.
Mr. Ramsvik's dream is to win the Bocuse himself. He placed second to Gunnar Hvarnes this year for Chef of the Year -- the competition that determines the country's Bocuse candidate -- on just his first try. -
Collaborating restaurant: Einar BenYear attending: 2011
John Mooney from New York is the owner of Bell Book and Candle Restaurant in Greenwich village, Manhattan. The restaurant has gained a lot of attention in the media for its sustainable rooftop garden where Mooney grows his own vegetables.
His cusine is modern and very tasteful. -
Collaborating restaurant: LAVAYear attending: 2011
The Japanese Kaz Okochi is one Washington’s top sushi chefs and the owner of the highly acclaimed Kaz, Sushi Bistro -
Collaborating restaurant: La PrimaveraYear attending: 2011
Luigi Pomata is Italian chef and has his restaurants in beautiful island of Sardinia. There he is chef and runs his restaurant carring his name Ristorante Luigi Pomata. He is also the executive chef of his family restaurants Da Nicolo, Niko Bistrot and Niko Cafe..
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Collaborating restaurant: Gallerí Hótel HoltYear attending: 2011
Paul Stearman is the head chef at restaurant Marcel’s in Washington DC. The restaurant is considered one of the best in the capital and is owned by chef Robert Wiedmaier who has participated in the Food and Fun festival from the beginning, both as a chef and as a judge. -
Collaborating restaurant: NítjándaYear attending: 2011
The Sushi master Sae Yamaoka and Sake master Natsuki Kikuya both come from one of London’s most popular restaurants, Zuma. The restaurant is Japanese and best known for its sushi and sashimi dishes as well as variations from the robata grill.
