Agnar Sverrisson

Chef Agnar Sverrisson's culinary philosophy is profoundly rooted in the exploration of Iceland's unique landscape, its distinct seasonality, and rich culinary heritage. He envisions his team at Moss as "gatherers and interpreters of Iceland’s natural larder," diligently sourcing ingredients from the country's mountains, rivers, fjords, and the wild ocean. His overarching goal is to craft an immersive dining journey that transports guests through Iceland, integrating its distinctive shapes, patterns, colors, and textures into every gourmet experience. This ethos is harmoniously aligned with the Blue Lagoon’s broader mission of healing, renewal, and wellbeing. A foundational pillar of his approach is an unwavering commitment to sustainability and local sourcing. While Moss takes pride in utilizing exceptional ingredients from around the globe, there is a deep dedication to Icelandic produce. Chef Sverrisson collaborates intimately with local farmers, greenhouse growers (who leverage geothermally heated greenhouses for environmentally conscious and flavor-forward vegetable cultivation), and artisanal producers. He combines boundless passion for his craft with an encyclopaedic knowledge of Iceland's natural bounty, continually pushing culinary frontiers by reinjecting past traditions into contemporary expressions. Simplicity and profound respect for the inherent quality of ingredients define his technical application. Chef Sverrisson firmly believes that "When you work with exceptional produce, the role of the chef is to let those ingredients speak for themselves," emphasizing an approach that never overcomplicates. His culinary style, influenced by mentors such as Raymond Blanc, champions "light, clean food," a philosophy he has steadfastly maintained since his time at Texture, where he notably minimized the use of cream and butter outside of desserts, ensuring guests feel comfortable and refreshed after their meal. Chef Sverrisson's technical mastery is characterized by a fundamental "simplicity and respect for the ingredient," allowing the inherent quality of exceptional produce to "speak for themselves." He reinterprets Icelandic culinary traditions through meticulously curated five- and seven-course tasting menus, designed to lead guests on a gastronomic voyage through the "sea, mountain, farm, river and ocean." His innovative style incorporates subtle Asian flavors, transforming seasonal Icelandic ingredients into timeless gourmet experiences while rigorously showcasing the purest regional offerings. He consciously avoids heavy, "old school" preparations, preferring "light, clean food," a disciplined approach he developed at his previous Michelin-starred restaurant, Texture, where he famously eschewed cream and butter. His plating and flavor profiles are intrinsically inspired by his Icelandic environment, directly incorporating the "shapes, patterns, colors, and textures" of the volcanic terrain and geothermal energy. A notable signature dish is his "chocolate volcano dessert," a creative and explosive rendition visually and gastronomically inspired by the erupting volcanoes on the Reykjanes Peninsula. He skillfully integrates Skyr, the traditional Icelandic cultured dairy, into a wide array of dishes, from "dressings to desserts," valuing its capacity to impart "freshness and depth without heaviness." Furthermore, he elevates the dining experience through exclusive partnerships, such as his champagne and caviar offering featuring Hið norðlenzka styrjufélag’s Icelandic caviar, and sophisticated rare vintage pairings curated in collaboration with the prestigious Dom Pérignon Society.

Career

• Chef Patron at Texture Restaurant & Champagne Bar, London
• Executive Chef at Moss, Grindavík

Mentored by Raymond Blanc.