Lifid

Chef Bjarni Gunnar Kristinsson

Birting:

18 ár síðan

þann

12.07.2006

Eftir

Bjarni Gunnar lærði fræðin á Hótel Sögu og starfar nú þar sem yfirmatreiðslumaður í Grillinu. Bjarni hefur tekið þátt þrisvar sinnum í keppninni um Matreiðslumann ársins og hefur hreppt annað, þriðja og fjórða sæti. Bjarni hefur verið í landsliðinu frá árinu 2000 og keppt á Ólympíuleikunum 2000 og Scot hot 2001.

Keppnir:

Silfurverðlaun
Mouton Cadet 1999

Bronsverðlaun
Matreiðslumaður ársins 1999
Meira…..

Meðal fjögurra bestu
Matreiðslumaður ársins 2000
Meira….

Silfurverðlaun
Mouton Cadet 2001

Silfurverðlaun
Matreiðslumaður ársins 2003
Meira….

Silfurverðlaun
Matreiðslumaður ársins 2005
Meira…..

Aðrar viðurkenningar:

1 Silver & 2 Bronze medals
2000 Culinary Olympics in Erfurt
Meira….

1 Silver Medal
2001 Scottish ScotHot World Culinary Grand prix

2 Gold Medals
2002 Seoul south Korea Culinary Grand prix
Meira……

1 Silver & 1 Bronze medals
2002 Luxembourg world cup
Meira….

Nánari ferilskrá á ensku:

Position		Chef de Cuisine – *The Grill Restaurant, RadissonSAS Saga Hotel*
Experience 1994 1997		Cook trainee – RadissonSAS Saga Hotel, Reykjavik, Iceland
1998 1999		Commis de Cuisine – Restaurant Alexandre, Nimes, France, (1 star Michelin)
19992000		Souschef The Grill Restaurant, Radisson SAS Saga Hotel, Reykjavik Iceland
2000 – present		Chef de Cuisine *The Grill Restaurant, RadissonSAS Saga Hotel, Reykjavik Iceland*
Education 19941997		Trainee Hotel and catering *School* of *Iceland*
Training & competition abroad		2000 Paris observation at top restaurants *Patisserie Fauchon* *ARPEGE (L’), AMBASSADEURS (LES), HôTEL DE CRILLON,* *GRANDE CASCADE (LA), LAUREN,* *Restaurant* *PLAZA* *ATHéNéE* 2000 Brussels – *Sea* *Grill Restaurant* 2000 Culinary Olympics in Erfurt – 1 Silver & 2 Bronze medals 2000 Observation at top restaurants *Barcelona* *Spain, Nice,* Cannes, Monte Carlo 2001 Scottish ScotHot World Culinary Grand prix – 1 Silver Medal 2001 New York – observation at top restaurants Restaurant Aquavit, Restaurant Daniel, Charlie Palmer- Restaurant Aureole 2002 Paris observation at top restaurants GUY SAVOY 2002 London/Brussels – observation at top restaurants Gordon Ramseys Hospital road, Sugar Club, Capital Restaurant, Sea Grill Restaurant 2002 Seoul south Korea Culinary Grand prix * 2 Gold Medals* 2002 Luxembourg world cup – 1 Silver & 1 Bronze medals 2003 Stockholm- observation at top restaurants Pontus in the green house, Fredsgatan, 12, Bon Lloc Restaurant (gold medal in bocuse d´or), Restaurant Operakällaren, Oro chef Terje Ness (gold medal in bocuse d´or) 2004 Culinary Olympics in Erfurt – 3 Silver medals 2004 Paris/London- observation at top restaurants Bristol hotel , Fat duck restaurant 2005 Scottish ScotHot World Culinary Grand prix – 1 Bronze Medal 2005 Basel top ten nation Culinary Grand prix Silver medal 2006 Judge for Iceland in the Nortic Chef of the year 2006**
Training & competition in Iceland		1999 Mouton Cadet *Silver medal* 1999 Chef of the year *Bronze medal* 2000 Chef of the year *Top 4* 2001 Mouton Cadet *Silver medal* 2003 Chef of the year *Silver medal* 2005 Chef of the year *Silver medal*
Membership		Member of the Icelandic National Culinary Team for 6 years Team captain for the Icelandic culinary team Appears in the First Edition of The International Whos Who of Chefs ´´ 2004-2005
Seminars		Yes I Can Customer Service Training *2002 Valrhona the Ecole du Grand Chocolat* 2003 Seminars on rules and regulations, of international judging competition 2004 Valrhona the Ecole du Grand Chocolat Leading Yes I Can Customer Service Training**
Grill Restaurant Guest Chefs		2001 Belgium Yves MATTAGNE Sea Grill Restaurant 2002 Denmark Bo Bech Restaurant Jan Hurtigkarl & Co. 2002 USA Jeffrey Buben The Vidalia Restaurant Washington, DC 2003 UK David Selex Sugar Club 2004 USA Jody Adams RIALTO, Cambridge, MA 2004 UK Eric Chavot The Capital Restaurant 2005 Christophe Moisand France at Céladon, Paris 2005 Jean-Paul Chevré Conseiller Culinaire ROUGIÉ Foies Gras 2006 Cornelius Gallagher Oceana NYC – United States of America

Viðtal við Bjarna – Meira…..

Mynbönd eftir Bjarna – Meira…..

Tög:

Smári Valtýr Sæbjörnsson

Smári er matreiðslumaður að mennt, en hann hefur starfað við fagið til fjölda ára, bæði sem starfsmaður og rekstraraðili. Hægt er að hafa samband við Smára á netfangið [email protected] Skoða allar greinar höfundar hér >>