Hákon Már Örvarsson
- Culinary Institute of Iceland
- Sponsored by Iceland Naturally
- Reykjavik, Iceland
Bronze medal winner of the Bocuse d'Or and Culinary World Cup, Chef Hákon is fueled by passion for his trade. Born and raised in a country where people like to get the best out of simple, top-quality raw materials, Hákon trained at the Iceland Hotel School and began his career at the Holt Hotel in Reykjavik, part of the Relais & Châteaux chain, before leaving to train for the Bocuse d'Or. Chef Hákon also served as Chef de Cuisine at the one Michelin star restaurant, Lea Linster Luxembourg. Recently, Chef Hákon has been working to promote Icelandic seafood and runs two of the finest salmon fishing lodges in Iceland. He also makes frequent guest chef appearances in the United States, Canada and Europe and acts as a part-time teacher at the Culinary Institute of Iceland.