As a child he got free rein in the kitchen. Just nine-years-old, he worked at his parent’s stock fish factory. He knew early on in his young life that he wanted to work with food.
Sigurd has a long restaurant experience. He has participated and trained in many competitions. He has gained a unique insight and experience in the cookery profession. He has organized Junior Chef of the Year in Iceland, and was coach for the winning team in the Nordic Cup for chefs in Odense, Denmark as well as being a judge in the competition. He was awarded a gold and silver medal in the World Culinary Grand Prix Scothot as team leader for the Icelandic Junior Cook Country Team. “It’s important to strengthen the bond between suppliers, manufacturers and end-users and understand each other’s needs”.
The main focus is on building up Spiseriet in the best possible way, guiding and supporting the chefs, young apprentices and waitresses.