Gunnar Karl Gíslason
Executive Chef & Owner at Dill, North and Chef Partner at Tides
“I could come up with a lot of fancy stories but at the end of the day I believe I do it for myself. I have a really strong desire to please others and make them happy; I just happen to do that with food.
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EXPERIENCE
I try to have my eyes wide open, as a chef you can learn and be inspired from everything around you. There is no such thing as a chef that knows it all; we are always learning.
When hiring, I look for kind individuals and they must be ready to do some hard work; I can teach them the rest.
I find inspiration everywhere and nowhere, but I find it most out in nature.
I started as a dishwasher and loved it. I truly believe I was a really good one too. I just loved being in the kitchen so I never left.
I think it is very important to find the right raw materials and know what to do with them. Without them, not even all the skills and techniques in the world can save you.
I usually go everywhere with The Flavor Bible in my back pocket.
The right ingredients, a good team, and fun gets one very far!
Disclaimer: Individuals featured in the Inspirational Career Timelines section have been nominated by peers, colleagues and/or other members of the hospitality industry. It is to the best of our knowledge that each individual has demonstrated leadership and acted as a positive role model for others.
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