A Certified Master Chef who is juggling promoting Icelandic cuisine, food culture, and marketing in his role as CEO of Icelandic Lamb. Chef Haflidi believes developing and telling the story of Icelandic food culture is essential to using the pure, 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 Iceland's Westfjords and gained hands-on experience working the rough seas of the North Atlantic as a fisherman. Chef Haflidi has first-hand insight into the sourcing, quality, and traceability of Icelandic produce.
Roaming Free Since 874
For over 1,100 years, Icelandic Lamb has been defined by a tradition of freedom, with sheep roaming the wild, pristine pastures of the highlands to graze on berries and sub-arctic herbs. The Icelandic Lamb marketing project is a collective of family-owned farms dedicated to safeguarding this unique Viking-age breed and its unrivaled, natural quality. By sponsoring this event, they continue their mission to share the authentic taste and sustainable heritage of Iceland with the world.
Sustainably sourced from Iceland’s clean waters
Icelandic represents premium seafood, responsibly sourced from Iceland's cold, clear waters. With decades of experience in the global fishing industry, the Icelandic brand is deeply rooted in the country’s seafood heritage. Fishing has shaped Iceland’s economy, culture, and cuisine for generations. For Icelanders, exceptional seafood is not a luxury. It is the standard. From harvest to table, quality, freshness, and respect for the ocean define every product.
