Gunnar Karl Gíslason

A key figure in Iceland's modern culinary scene. Gíslason is known for foraging Icelandic herbs, seaweed, and wild plants, and for championing sustainable, hyper-local sourcing in one of the world's most remote culinary landscapes.

Gunnar Karl Gíslason is the pioneering chef behind Dill, which in 2017 became Iceland's first Michelin-starred restaurant. His cooking is deeply rooted in Icelandic ingredients and traditions, drawing on New Nordic philosophy to create dishes that celebrate the island's unique terroir — from wild herbs to Arctic char to lamb raised on mountain pastures.

Iceland — trained in Scandinavian and Nordic kitchens