Restaurant-quality dining in your residence
A private chef for homes in Reykjavík, along the Golden Circle and the South Coast, on the Snæfellsnes peninsula and around Akureyri. I cook dinners after a day among glaciers and waterfalls, every meal of your stay, and elopements and weddings.
Iceland gives me free-roaming lamb, Arctic char, cod and haddock, skyr and rich Icelandic butter, with dulse from the shore and the dark rye bread baked in the warm geothermal ground at Laugarvatn. I add wild thyme, crowberries and blueberries in late summer, and I smoke and cook over fire in the Nordic way.
I have spent a decade in Michelin-starred kitchens, as Sous Chef of R&D in the Noma group and Head Chef at Kokkeriet, and I bring that standard to every table I cook for. My story.
What I offer in Iceland
Restaurant at Home
A tasting menu of six to eight courses, cooked and plated in your kitchen, with wine or non-alcoholic pairings. For dinners of 6 to 12 guests.
Villa and chalet stays
Breakfast, lunch and dinner for the length of your stay, with the shopping, planning and kitchen taken care of.
Foraging and cooking
A guided walk to gather wild plants and mushrooms, followed by a hands-on lunch with what we found.
Also available: weddings and events up to 500 guests, family residencies and foraging experiences. See all experiences.
Private chef in Iceland: good to know
Can you cook somewhere remote, far from Reykjavík?
Yes. I shop in Reykjavík before travelling and bring what rural areas cannot supply.
What Icelandic food will you cook for us?
Icelandic lamb, Arctic char, cod and skyr are the core, cooked in a lighter, modern way with wild herbs and berries.
Can you work around our days out exploring?
Yes. I can prepare packed lunches and have dinner ready for whenever you return.
Getting married in Iceland?
I cook weddings at black sand beaches, lava fields, private homes and remote country houses with glacier views, from an intimate dinner to 500 guests. See wedding catering in Iceland.