The north’s star
Born during a particularly tough winter in the west fjords of Iceland, Kári Þorsteinsson was named for the wind. Now, he’s breathing fresh air into his homeland’s cuisine at Iceland’s first Michelin-starred restaurant, Dill
Holding Iceland’s first Michelin star is a huge responsibility.
It’s a massive honour too because the restaurant scene is blooming here. Everyone who knows me personally knows that I push every day and night to be a better version of myself.
My food awakening happened with 54 potatoes.
I was doing a stage at Raymond Blanc´s Le Manoir aux Quat’Saisons in Oxfordshire in the UK and he conducted a tasting. Raw, boiled, mashed, and he kept conversing with the gardener about the possibilities. Eventually he picked a potato and convinced the gardener to grow it organically. That’s when I realised there are no limits to what you can do in the kitchen.
David Bowie’s Wild is the Wind is always playing on my system.
I’m also into “Walls” by Kings of Leon and Corey Hart’s “Sunglasses at Night”.
I worked as an electrician when I was 16.
I was always impressed by the fresh produce and dishes made from scratch by the farmers’ wives who fed me when I worked on those farms.
They never made the same thing twice. That’s where my interest in becoming a chef stems from.
When Icelanders above the age of 50 enjoy our food, we’re succeeding.
That’s what I always say. We cook in the New Nordic style in that we only use ingredients that originate in the Nordic countries. But we use ingredients, flavours, preserves and cooking methods that have been known in Iceland for decades. We just change the textures and appearance.
René Redzepi is a genius on so many levels.
He’s paved the way for New Nordic cuisine for diners and the industry. But there are many great chefs in the Nordic countries who I admire.
Looking back, my mom and grandma had the most influence on me.
When I think about the roots of my interest in food, I think about the simple food on the table in their homes – it was effortless, simple and straightforward.
I think about food and flavours 24/7.
Everything is my inspiration; I don’t have one particular thing. But I have to write it down on the first piece of paper I find before I forget.
I can never stop doing mise en place.
I hope I’ll never get to that point in my career where I just show up for service. I could never be that kind of head chef.
It’s important that everyone in my kitchen feels good.
I’m hands-on alongside them and want them to know if you don´t love what you’re doing, you won’t last in the industry.
My dream culinary vacation would be somewhere in South America.
Probably because it’s so different to what I’m used to. I’d like to experience something that would challenge me.
I’d like to work a little more with mysingur.
It’s a caramelised whey product similar to Norwegian brunost.
It’s sweet and salty, with a flavour almost like liquorice.
Dung-smoking food is quite common in Iceland.
Especially because of our lack of trees. Dungsmoked lamb, cold butter with dark, sweet rye bread cooked in the earth of a hot spring and air-dried fish (also with butter. Icelanders love butter!) These are some of the typical tastes of our country.