Introduction
Gísli Matthías Auðunsson is a renowned chef and restaurateur who has made a significant impact on Icelandic cuisine. Born and raised in Iceland, Gísli has dedicated his life to promoting the use of local and sustainable ingredients in Icelandic cooking. His passion for food and his commitment to preserving Iceland’s culinary heritage have earned him numerous accolades and international recognition.
Early Life and Career
Gísli was born in Reykjavik, Iceland, in 1971. From a young age, he was exposed to the rich culinary traditions of his homeland. His family had a farm in the countryside where they raised sheep, cows, and chickens, and grew vegetables and herbs. Gísli’s mother was an excellent cook who prepared traditional Icelandic dishes using ingredients from their farm.
After completing his high school education, Gísli decided to pursue his passion for cooking. He attended culinary school in Reykjavik and later traveled to France to study at the prestigious École Lenôtre. During his time in France, Gísli worked at several Michelin-starred restaurants, where he honed his skills and gained valuable experience.
Returning to Iceland in the early 1990s, Gísli worked at various restaurants before opening his first establishment, Slippurinn, in the small town of Vestmannaeyjar. Slippurinn quickly gained a reputation for its innovative cuisine, which combined traditional Icelandic ingredients with modern cooking techniques. Gísli’s commitment to using local and sustainable ingredients was evident in every dish he served.
In 2002, Gísli opened his second restaurant, Matur og Drykkur, in Reykjavik. The restaurant’s name translates to “Food and Drink,” and it quickly became one of the most popular dining destinations in the city. Matur og Drykkur was renowned for its focus on Icelandic ingredients, including wild game, seafood, and foraged herbs and berries.
Culinary Philosophy
Gísli’s culinary philosophy is based on a deep respect for Iceland’s natural environment and its rich culinary heritage. He believes that Icelandic cuisine should reflect the country’s unique geography, climate, and culture. For Gísli, using local and sustainable ingredients is not just a matter of ethics but also a way of preserving Iceland’s culinary traditions for future generations.
One of Gísli’s most significant contributions to Icelandic cuisine has been his promotion of traditional cooking techniques. He has worked closely with local farmers, fishermen, and foragers to learn about the traditional methods used in Icelandic cooking. Gísli has also conducted extensive research into the history of Icelandic cuisine, studying ancient cookbooks and manuscripts to gain a deeper understanding of the country’s culinary heritage.
Gísli’s commitment to sustainability is evident in every aspect of his restaurants’ operations. He sources his ingredients from local producers whenever possible and works to minimize waste and reduce the restaurants’ carbon footprint. Gísli also encourages his customers to be mindful of their food choices and to consider the environmental impact of their diet.
Awards and Recognition
Gísli’s innovative cuisine and commitment to sustainability have earned him numerous accolades and international recognition. In 2012, Matur og Drykkur was awarded the Slow Food Biodiversity Award, which recognizes restaurants that promote biodiversity and sustainability in their menus. The following year, the restaurant was named Iceland’s Restaurant of the Year.
In 2014, Gísli was awarded the Knight’s Cross of the Order of the Falcon, one of Iceland’s highest honors. The award recognizes individuals who have made significant contributions to Icelandic culture and society. Gísli was honored for his work in promoting Icelandic cuisine and for his commitment to sustainability.
