Icelandic menu at Coohills

Enjoy an Icelandic culinary experience at Coohills on May 10 - 11 from 5:00 PM.

Ready to taste a plate full of Iceland? Icelandic Chef Gabríel Kristinn Bjarnason, in collaboration with Chef-Owner Tom Coohill, will prepare a pop-up menu, drawing inspiration from the award-winning courses of the Icelandic Culinary Team at the 2024 Culinary Olympics. Indulge in a showcase of Iceland's finest ingredients and flavors, crafted into an unforgettable dining experience.

Meet the chefs

Tom Coohill

Tom Coohill, chef-owner of Coohills Restaurant, honed his culinary skills at prestigious venues such as L'Auberge des Champs in Kentucky, L'Oustau de Baumanière in France, Le Francais in Illinois, and Ma Maison in Los Angeles. In 1992, he opened the acclaimed modern French restaurant Ciboulette in Atlanta, celebrated by Condé Nast and Esquire magazine.

Since moving to Colorado, Chef Tom has showcased his talents at the Taste of Iceland in Denver, the Food & Fun Festival in Reykjavík, and the Crested Butte Wine & Food Festival. He has earned accolades at the Beaujolais & Beyond Festival, notably for his blue crab cake in 2015. Tom is a staple at Aspen Food & Wine, the Telluride Wine Festival, and the "Table at The Lodge Guest Chef Series" at The Stanley Hotel, Estes Park. In 2017, he played a significant role at the Plate of Union Farm Bill Summit in Washington, D.C., focusing on food labeling reforms. In 2019, he was invited to participate in the Chefs Club, Park 90 + Chef Tom Coohill, a four-month restaurant takeover in Aspen. The space was designed to mimic Coohills in Denver.

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.

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Photo of the 2024 Icelandic Culinary Team featuring Gabríel Kristinn Bjarnason (far right).

Iceland's National Culinary Team won bronze at the 26th IKA/Culinary Olympics in Stuttgart, Germany. The competition featured over 1,200 chefs from 55 countries, showcasing over 7,000 menus. The event included a Chef's Table with an 11-course menu and a three-course meal for 110 guests. Finland won gold, while Switzerland took silver. Iceland's performance was remarkable, particularly its lamb dish, which demonstrated exceptional creativity and skill. The IKA/Culinary Olympics is known as a significant platform for culinary professionals to display their talents and set new trends.

Iceland Culinary Team