Chef Hrefna Rósa Sætran is a renowned Icelandic chef, food writer, and television personality. Born in 1986 in Reykjavik, Iceland, Hrefna grew up in a family that was passionate about food, and this early exposure to different cuisines would ultimately shape her career as a chef.
Education and Early Career
After completing high school, Hrefna decided to pursue her passion for cooking and enrolled in culinary school. She graduated with a degree in culinary arts from the Culinary Institute of Iceland, where she honed her skills in traditional Icelandic cuisine and learned about the techniques and ingredients that would come to define her cooking style.
After completing her formal education, Hrefna began her career as a chef in some of Reykjavik’s most prestigious restaurants. She quickly established herself as a talented young chef and earned a reputation for her innovative approach to traditional Icelandic dishes.
In 2009, Hrefna decided to take her career to the next level and moved to New York City, where she worked as a sous chef at several renowned restaurants, including Jean-Georges and Blue Hill at Stone Barns. During her time in New York, Hrefna developed a deep appreciation for locally sourced, seasonal ingredients and honed her skills in farm-to-table cooking.
Returning to Iceland
After several years in New York, Hrefna decided to return to Iceland to open her own restaurant. In 2012, she opened her first restaurant, Vogafjós Cowshed Café, in the rural town of Myvatn. The restaurant quickly became a favorite of both locals and tourists, earning rave reviews for its rustic charm and innovative menu that showcased the best of Iceland’s natural ingredients.
In 2014, Hrefna opened her second restaurant, Salt Kitchen & Bar, in Reykjavik. The restaurant offered a more upscale dining experience, with a focus on local, sustainable ingredients and an innovative menu that drew on Hrefna’s extensive knowledge of Icelandic cuisine.
Throughout her career, Hrefna has been passionate about promoting Icelandic cuisine and has worked tirelessly to showcase the country’s unique flavors and ingredients to a wider audience. In addition to her work as a chef, she has also written extensively about Icelandic cuisine, contributing articles and recipes to publications like The New York Times and Saveur.
Television Career
In 2018, Hrefna began her television career, co-hosting the popular Icelandic cooking show, “Kokkarnir.” The show, which translates to “The Chefs,” features Hrefna and her co-host, Gísli Matthías Auðunsson, traveling around Iceland, cooking with local ingredients and showcasing the country’s culinary traditions.
The show quickly became a hit with viewers, earning rave reviews for its engaging hosts, stunning visuals, and mouthwatering dishes. In addition to her work on “Kokkarnir,” Hrefna has also appeared as a guest judge on several other Icelandic cooking shows and has been a frequent guest on radio and television programs, where she shares her expertise on Icelandic cuisine and food culture.
Awards and Recognition
Hrefna’s innovative approach to Icelandic cuisine has earned her numerous accolades and awards throughout her career. In 2014, she was named “Chef of the Year” by Iceland’s leading food publication, Mat og Drykkur, and in 2016, she was awarded the prestigious “Icelandic Gastronomy Award” for her contributions to Icelandic cuisine.
