Taste of Iceland Cooking Class

Embark on a culinary journey to Iceland with Master Chefs Haflidi Halldorsson and Gabríel Bjarnason

An immersive cooking class presented by culinary wizards Chefs Haflidi Halldorsson and Gabríel Kristinn Bjarnason. This isn't just a cooking class; it's a voyage across the Icelandic culinary landscape, where you'll learn to prepare and artfully present the hallmark dishes of the Taste of Iceland menu.

You will don your aprons at Coohills in Denver's LoDo neighborhood; this experience promises an intimate exploration of Iceland's rich food culture. You'll start with preparing a delicate Icelandic cod starter, savor the robust flavors of the Icelandic lamb as your main course, and cap it off with a beautifully crafted dessert using the traditional Icelandic Provisions skyr. But the journey doesn't end in the kitchen; you'll gather around the table with your fellow culinary adventurers and our esteemed chefs to indulge in the fruits of your labor.

Sign up for a chance to claim free tickets! A link will be sent to claim them one week before the event. Tickets are limited, so act fast when the link arrives. NOTE: Signing up does not guarantee a ticket but increases your chances. Monitor your email closely.

Meet the chefs

Haflidi Halldorsson

CMC & CEO of Icelandic Lamb

A Certified Master chef, Chef Haflidi juggles promoting Icelandic cuisine, food culture, and marketing in his role as CEO of Icelandic Lamb. He believes developing and telling the story of Icelandic food culture is of the utmost importance to using the pure and humble ingredients Iceland provides.

Culinary competitions and judging are a passion of Chef Haflidi, a former Team Manager of the Icelandic Culinary Team and one of its current mentors. Other roles include serving as a board member of the Icelandic and Nordic Chefs Associations. Training competitors, judging international culinary competitions, and speaking publicly about food and cuisine.

Haflidi grew up on a sheep and dairy farm in the Westfjords of Iceland and had hands-on experience fishing in the rough seas of the North Atlantic. As a result, Chef Haflidi has first-hand insight into the sourcing, quality, and traceability of Icelandic produce.

Gabríel Kristinn Bjarnason

Gabríel Kristinn Bjarnason was immersed in the culinary world from a remarkably young age. His culinary journey began at age 14 when he worked in the kitchen, where his father was the head chef and his mother was a waitress. This early start in such a demanding field is a testament to his unwavering dedication and passion for the culinary arts.

Following this accomplishment, Bjarnason joined the team at Dill Restaurant, an esteemed establishment boasting one Michelin star, where he served as an R&D chef. In 2024, his journey evolved as he took on roles with Expert, the Icelandic Culinary Team, engaged in various private events, and mentored Iceland's top culinary students.

Competitive cooking has been a significant part of his career since he was 18. Notably, he was honored as Iceland's Best Chef Student in 2018 and later as the Best Young Chef in the Nordic countries in 2022. He also secured a bronze for Best Chef in Iceland the same year. His tenure with the Icelandic Culinary Team has been marked by remarkable success, including one gold and one silver medal at the Culinary World Cup 2022, culminating in two gold medals and a 3rd place overall at the Culinary Olympics 2023 – the highest achievement for Iceland to date.

Photo of the 2024 Icelandic Culinary Team featuring Bjarki Snær Þorsteinsson.

Iceland Secures Bronze at 26th IKA/Culinary Olympics

The Icelandic National Culinary Team clinched third place at the 26th IKA/Culinary Olympics in Stuttgart, Germany. This four-day event featured over 1,200 chefs from 55 countries and presented more than 7,000 menus, demonstrating global culinary talent. The competition included two main events: a Chef’s Table with an 11-course menu and a three-course meal for 110 guests.

Finland won gold for their precise and artistic culinary skills, while Switzerland took silver. Iceland's performance, particularly their lamb dish featuring lamb filet, potato filled with lamb shoulder, paté choux with fried mushrooms and cheese foam, whey glazed carrot, and a ragout of chanterelles, showcased exceptional creativity and skill.

The IKA/Culinary Olympics is known as the most significant platform for culinary professionals to display their talents and set new trends, thanks to its diverse and comprehensive nature. This edition was marked by a captivating atmosphere and outstanding culinary artistry from all participants.

Iceland Culinary Team