Introduction
Icelandic cuisine has come a long way in the last few decades, and one of the most important figures in this journey is Chef Jónas Oddur Björnsson. He is known for his innovative and creative approach to cooking and has been instrumental in putting Icelandic cuisine on the global culinary map.
In this biography, we will explore Chef Jónas’s life, his culinary journey, his impact on the Icelandic food scene, and his contribution to promoting Icelandic cuisine to the world.
Early Life and Education
Jónas Oddur Björnsson was born in 1982 in Reykjavik, Iceland. He grew up in a family that loved good food and often spent time cooking together. He was always interested in cooking and experimenting with different ingredients and flavors.
After finishing high school, Jónas decided to pursue his passion for cooking and enrolled in the Culinary Institute of Iceland. The institute is known for its rigorous training and emphasizes using local and seasonal ingredients. Jónas excelled in his studies and graduated with top honors.
Early Career
After graduating from culinary school, Jónas worked in some of the best restaurants in Reykjavik. He started as a line cook and worked his way up to sous chef at Dill, a restaurant that is widely regarded as one of the best in Iceland.
At Dill, Jónas worked under the guidance of Chef Gunnar Karl Gíslason, who is known for his focus on using local and seasonal ingredients in his cooking. This experience had a profound impact on Jónas and shaped his culinary philosophy.
In 2008, Jónas left Dill and traveled to Copenhagen, Denmark, where he worked at Noma, which at the time was ranked the best restaurant in the world. Working at Noma was a transformative experience for Jónas, and it opened his eyes to the possibilities of Nordic cuisine.
Return to Iceland
After working at Noma for a year, Jónas returned to Iceland and started his own restaurant, Matur og Drykkur, in Reykjavik. The restaurant opened in 2013 and quickly gained a reputation for its innovative approach to Icelandic cuisine.
Matur og Drykkur, which means “Food and Drink” in Icelandic, is located in a historic building in the heart of Reykjavik. The restaurant’s menu is inspired by traditional Icelandic cuisine but with a modern twist. Jónas uses local and seasonal ingredients, and the menu changes frequently to reflect the changing seasons.
The restaurant’s interior is also inspired by Icelandic culture and history. The walls are decorated with old photographs, and the furniture is made from reclaimed wood. The overall atmosphere is warm and welcoming, and the restaurant has become a popular destination for locals and tourists alike.
Recognition and Awards
Matur og Drykkur quickly gained critical acclaim and was listed in the prestigious Michelin Guide in 2019. It was the first restaurant in Iceland to receive a Michelin star. The Michelin Guide praised the restaurant for its “creative and daring cuisine that pays tribute to Icelandic culinary traditions.”
In addition to the Michelin star, Matur og Drykkur has also received numerous other awards and accolades. In 2014, it was named “Restaurant of the Year” by the Icelandic Food and Fun Festival. It has also been featured in numerous publications, including The New York Times, Condé Nast Traveler, and Gourmet.
