Gunnar Karl Gíslason

Icelandic born Gunnar Gíslason has garnered international acclaim for his creative style of cooking, his curious nature, a love for reviving traditions, and an eye for finding pristine products that have been applauded by guests and media alike. In 2009, in the midst of the worldwide financial crisis, he opened the restaurant Dill in Reykjavík. His contemporary cooking would celebrate Iceland’s pristine ingredients and artisanal producers, in a place otherwise heavily dependent on food imports. Dill has been nominated for the Nordic Prize and has won Iceland’s “Restaurant of the Year” every year since it opened. In 2014, together with Jody Eddy, Gíslason published his cookbook “NORTH – The New Nordic Cuisine of Iceland”, both a recipe book and a culinary odyssey giving an unprecedented look into the food and culture of Iceland. In 2016, Gíslason moved to New York City to helm the kitchen at Claus Meyer’s new Nordic rooted restaurant Agern (meaning ”acorn” in Danish), located at Grand Central Terminal. www.agernrestaurant.com