Chef
Speaker
Gísli Matt
Chef at Slippurinn (Vestmannaeyjar, Iceland)
Although he is not much more than 30 years old, this Icelandic chef is the main exponent of the country's new - and local - cuisine.
Icelandic chef and businessman Gísli Matthías Auðunsson was born on the small island of Vestmannaeyjar in 1989, and graduated from Iceland's culinary school with top marks in 2011, having combined his studies with stints at a number of restaurants in Reykjavík.
Aged 23, he began work with his family at Slippurinn in Vestmannaeyjar, his native town, in sustainable operations with the local ingredients of the island and surrounding areas. As Slippurinn was only open during the summer, the chef spent his winters working and learning at other restaurants around the world.
In 2015 he opened the Matur Og Drykkur restaurant in Reykjavík, well known for its versioning of traditional Icelandic fare, and left after one year. In 2017 he opened Skál!, a more informal outlet specialising in Icelandic produce. Auðunsson is the author of the book "Slippurinn: recipes and stories from Iceland", and a member of the board with Slow Food Reykjavík.
