Icelandic Menu

Enjoy an Icelandic culinary experience at Palace Kitchen hosted daily from October 3-5 from 5:00 to 10:00 PM.

Ready to savor the flavors of Iceland? Icelandic Chef Ísak Aron Jóhannsson and Palace Kitchen's Executive Chef Ron Anderson will collaborate on a pop-up menu inspired by Icelandic ingredients and the award-winning dishes of the 2024 Icelandic Culinary Team.

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Meet the chefs

Ísak Aron Jóhannsson, Captain of the Icelandic Culinary Team

Ísak Aron, the captain of Iceland's national culinary team, grew up in the small fishing town of Suðureyri in the Westfjords, where he developed a deep appreciation for the finest ingredients harvested from the land and sea. Beginning his culinary journey at just 15 at Hotel Natura in Reykjavík, he later honed his craft in Michelin-starred restaurants in Southern France and London.

Since joining the Icelandic culinary team in 2020, Ísak has led them to remarkable achievements, including a 3rd place finish at the Culinary Olympics and gold medals at the 2022 World Cup. In 2023, he won Dessert of the Year, and in 2024, he secured silver in the Best Chef in Iceland competition. Today, Ísak runs Zak Catering, offering high-end culinary experiences that showcase Icelandic food culture. He focuses on crafting memorable moments through laughter, amazement, and sensational flavors.

Ron Anderson, Palace Kitchen Executive Chef

Ron Anderson has managed Tom Douglas Restaurants for over 14 years, including positions as Chef at Cuoco, Etta's, the Carlile Room, and Sous Chef of Dahlia Lounge and Executive Sous Chef for the company—which meant he learned how to walk into any of the restaurants and work on the line as the chef and kitchen manager in charge. In 2023, Ron was promoted to become Chef of the Palace Kitchen.

 Ron was born in West Palm Beach, Florida, and raised in East Wenatchee, Washington. In 1998, Ron packed his jeep and drove to Seattle to become part of a big city food scene and a professional chef. He worked at several well-regarded fine-dining Seattle restaurants, including Brasa, Fandango, and El Gaucho, cooking Spanish, French, and Pacific Northwest cuisines and learning on every job before he landed at his first Tom Douglas Restaurant, Etta's, in 2004.

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