Introduction
Chef Þráinn Freyr Vigfússon is one of Iceland’s most celebrated chefs, known for his innovative culinary creations and his use of local and sustainable ingredients. He has worked in some of the most renowned restaurants in Iceland and has received numerous awards for his contributions to the culinary industry. This biography will explore his early life, his career as a chef, and his impact on Icelandic cuisine.
Early Life
Þráinn Freyr Vigfússon was born on August 11, 1981, in Reykjavik, Iceland. He grew up in a family that was passionate about food and cooking, and his parents encouraged him to experiment in the kitchen from a young age. His father was a chef, and Þráinn often spent time in his father’s restaurant, watching him cook and learning about the ingredients and techniques that went into creating delicious dishes.
From a young age, Þráinn knew that he wanted to become a chef. He was fascinated by the way that food could bring people together and create memorable experiences. He began working in restaurants as a teenager, starting as a dishwasher and gradually working his way up to more advanced roles in the kitchen.
Education and Training
After finishing high school, Þráinn decided to pursue a career in culinary arts. He enrolled in the Culinary Institute of Iceland, where he learned the foundational skills and techniques of cooking. He also completed an internship at a Michelin-starred restaurant in Denmark, where he worked alongside some of the world’s most talented chefs.
After completing his education and training, Þráinn returned to Iceland and began working in some of the country’s most renowned restaurants. He quickly gained a reputation for his innovative cooking style and his use of local, seasonal ingredients.
Career
Þráinn’s career as a chef has been marked by a series of notable achievements and contributions to the culinary industry in Iceland. He has worked in some of the country’s most famous restaurants, including Dill and Matur og Drykkur, and has received numerous awards for his contributions to the field.
In 2012, Þráinn became the head chef at Dill, a restaurant located in Reykjavik. Dill was known for its focus on local and sustainable ingredients, and Þráinn’s appointment as head chef marked a new chapter in the restaurant’s history. He introduced a number of new dishes to the menu, including fermented skate with burnt cream and dried fish, which quickly became a customer favorite.
Under Þráinn’s leadership, Dill received numerous awards and accolades, including being named the best restaurant in Iceland by the White Guide Nordic in 2014. The restaurant was also awarded a Michelin star in 2017, making it the first restaurant in Iceland to receive this prestigious honor.
After leaving Dill in 2018, Þráinn became the head chef at Matur og Drykkur, a restaurant located in the Grandi district of Reykjavik. Matur og Drykkur is known for its focus on traditional Icelandic cuisine, and Þráinn’s appointment as head chef marked a new phase in the restaurant’s evolution.
Under Þráinn’s leadership, Matur og Drykkur received numerous accolades, including being named the best Icelandic restaurant by the White Guide Nordic in 2019. Þráinn’s cooking at Matur og Drykkur was characterized by his use of traditional Icelandic ingredients and his innovative approach to preparing them. He introduced a number of new dishes to the menu, including smoked cod’s head with sour cream and rye bread.
