Sigurður Helgason is an Icelandic chef who has gained international recognition for his innovative cuisine that highlights the flavors and ingredients of his homeland. Born and raised in Reykjavik, Sigurður’s passion for cooking began at a young age, inspired by his mother and grandmother who were both talented home cooks.
Early Life and Education
Sigurður Helgason was born in Reykjavik, Iceland, in 1985. Growing up, he spent much of his time in the kitchen with his mother and grandmother, who taught him the traditional Icelandic cooking techniques and flavors that would later become the foundation of his culinary style. His family owned a small farm outside of Reykjavik where they grew vegetables and raised animals, and Sigurður often helped with the harvest and butchering process.
After completing his high school education, Sigurður decided to pursue his passion for cooking and enrolled in culinary school in Reykjavik. He quickly excelled in his classes, earning top marks and winning several culinary competitions. Upon graduation, he embarked on a culinary journey, working in various restaurants throughout Iceland and Europe to hone his skills and gain experience.
Career
Sigurður’s culinary career began in Reykjavik, where he worked at a number of local restaurants, including the popular seafood restaurant Fiskfelagid. He then moved to London to work at the Michelin-starred restaurant Texture, where he gained experience in modern cooking techniques and honed his skills in creating innovative dishes.
In 2012, Sigurður returned to Iceland to open his own restaurant, Grillið, located in the Radisson Blu Saga Hotel in Reykjavik. The restaurant quickly gained a reputation for its creative and modern take on Icelandic cuisine, featuring fresh local ingredients and innovative techniques. Sigurður’s dishes were often inspired by his childhood memories and his experiences traveling throughout Iceland, and he quickly became known for his unique style that highlighted the flavors and ingredients of his homeland.
Grillið received numerous accolades during Sigurður’s tenure, including being named Iceland’s Best Restaurant in 2014 and 2015 by the prestigious White Guide Nordic. In 2016, Sigurður left Grillið to open his own restaurant, Oaxen Krog & Slip, in Stockholm, Sweden.
Oaxen Krog & Slip quickly gained international recognition, earning two Michelin stars in 2017 and a spot on the prestigious World’s 50 Best Restaurants list in 2018. The restaurant’s menu featured a mix of Nordic and Swedish flavors, with a focus on seasonal and sustainable ingredients. Sigurður’s dishes were often inspired by his travels throughout Sweden and the Nordic region, and he drew on his experiences working in London and Iceland to create a truly unique culinary experience.
In 2020, Sigurður returned to Iceland to open his newest restaurant, Matur og Drykkur, located in the Grandi harbor district of Reykjavik. The restaurant’s menu once again showcases Sigurður’s passion for Icelandic cuisine, featuring fresh local ingredients and innovative techniques that highlight the unique flavors of his homeland.
In addition to his work in the restaurant industry, Sigurður is also an ambassador for Icelandic cuisine and culture. He has worked with the Icelandic government to promote Icelandic food and tourism, and he has appeared on numerous television programs and in international publications to share his culinary expertise and showcase the flavors of Iceland.
