After working as a dishwasher in Akureyri’s oldest restaurant, Bautinn, Gunnar Karl Gíslason decided to learn and become a professional chef. Gíslason started as a student at Fiðlarinn restaurant in in Akureyri and then later in the Icelandic culinary school in Reykjavík. He continued to work in various restaurants in Denmark before moving back to Iceland and working as a chef for Siggi Hall and as sous chef at VOX. In 2009, he opened Dill, a Nordic restaurant with a focus on Icelandic ingredients, producers, wild plants and traditions. In 2016 he opened Agern, a restaurant in New York in company with Claus Meyer. Both restaurants received critical acclaim, and each received a Michelin star. Gunnar most recently published his second book, The Hygge Life, and continues his creative style of cooking and love for traditions.
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