Chef: Žrįinn Freyr Vigfśsson
Žrįinn was introduced at very young age to the basic of the grande cuisine by his mother. He followed her example when he became a chef at one of the most famous restaurants inIceland, Grillid, at the Hotel Radisson Blu Hotel Saga.
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| Education | ||
| 2001 to 2005 | Hotel and Catering School Kopavogi Iceland | |
| Graduated Desember 2005 | ||
| 2007 24-27. October | Valrhona Grand School of Chocolate | |
| Work experience | ||
| 2001-2003 | Cook apprentice | Opera Restaurant Reykjavik |
| 2003-2005 | Cook apprentice | Grillid Restaurant Reykjavik |
| 2005-2006 | Chef de partie | Grillid Restaurant Reykjavik |
| 2006 | Chef de partie | Domaine de Clairfontane France (1 Michelin star) |
| 2007- | Sous chef | Grillid Restaurant Reykjavik |
| 2006-2010 | Chef | Kjarrį River Fishing Lodges in the Mountains of Iceland, summer. |
| Observation/ stagiaire | ||
| Jan. 2005 | Domaine de Clairfontane (1 Michelin star) France | |
| June 2006 | Pied a Terre (2 Michelin star) London | |
| July 2006 | Sketch, The Lecture room (1 Michelin star) London | |
| Nov. 2008 | Alinea Chicago | |
| Awards | ||
| 2005 | Award for Highest chef-grades from Hotel and Catering school MK | |
| 2007 | Gold medal - Chef of the year in Iceland (contest held by the Icelandic Chefs Association) | |
| 2008-2010 | Member of the Icelandic Culinary team (organized by Icelandic chefs association) | |
| 2008 | Gold medal - One World Culinary Competition (organized by WCAS) | |
| 2008 | 2Gold and 2silver Icelandic Culinary team- Culinary Olympics Erfurt | |
| 2009 | Silver medal Nordic chef of the year (Scandinavia) (contest held by the Nordic Chefs Association) | |
| 2009 | Selected has the Icelandic Candidate for Bocuse d“Or Europe 2010 (organized by Icelandic Bocuse d“Or academia) |