Chef Gísli Matthías Auðunsson is the culinary voice of a new generation of chefs who is forging his own way in gastronomy today. His restaurant Slippurinn was built with his family in a historic building, in a small town that survived a months-long lava flow from a volcano that erupted in 1973. From a long line of storied local fisherman, Gísli moves between the traditional and contemporary to create a menu only possible because of his vision and the unique and incredible landscape—with plants growing in mountains created out of lava, and in the most productive fishing center in the country. Each spring, he begins with a new staff (that live together) for the four-month duration of the restaurant. Off season, he works on new techniques and recipes, travels for pop-ups and stages to constantly evolve in the kitchen. No other chef in Iceland has done as much research into forgotten Icelandic dishes and preserving culinary knowledge, while also paving the way for contemporary cuisine—enjoyed by locals and destination diners alike.
Gísli was born in the town of Heimaey in the Vestmannaeyjar (Westman Islands) of Iceland in 1989. He worked at his uncle’s restaurant and others before dreaming of his own in 2011 with his family. He also runs Skál in Reykjavik, the only Michelin recognised place in Iceland, serving bar food with an extensive beverage list. SKÁL holds a Michelin Bib gourmand.