Gunnar Karl Gíslason is the founding chef behind Dill, which was the first restaurant in Iceland to receive a Michelin star. He is also the author of North: The New Northern Cuisine of Iceland. In this episode, we trace Iceland’s food traditions through the individuals that are helping to keep them alive.
Iceland is known for having some of the most productive fisheries in the world. Some even call it the Silicon Valley of white fish. In this episode, Thor Sigfusson, the Founder of The Iceland Ocean Cluster, dives into why Iceland is a leader in seafood processing technology, the innovative ways they are using 100% of a fish, and what the fishing ship of tomorrow will look like. Thor is also the author of The New Fish Wave: How To Ignite the Seafood Industry. See more here.
The Danish king established salt production in Iceland in the 18th century using geothermal energy. The production stopped a few decades later, but the tradition was not lost forever. In 2011, Björn Steinar Jónsson co-founded Saltverk, re-instating Icelandic salt production in one of the most remote parts of Europe. The result is a delicious, hand-harvested flaky sea salt that tastes like the ocean and is used by many of the best restaurants in the world. Join us we explore Saltverk’s startup journey.