Hotel Geysir

New Hotel Geysir restaurant will be opened summer 2018.

The new building connects the existing services in the area and is designed with the aim to reflect nature through the choice of materials blending into the nearest surroundings.

The head chef of Hotel Geysir restaurant is Bjarki I. Hilmarsson

Master Chef since 1990 and has since been very involved in all levels of the culinary profession.

Member of the board of the  Icelandic Chefs Association from 2000 to 2007 and  President  from 2006-2007.

Member of The Culinary  Team 1991-1995

Chairman of the Chef of the Year Competition since its inception in 1994

Work in restaurants in Iceland, France ( Nimes and Bordeaux ) and Tahiti

Close cooperation with the Icelandic Culinary Teams and Bocuse  d´or candidates from Iceland.

Head Chef at Hotel Geysir since 1993


Chicaco 1991, silver and bronze

Frankfurt 1992, silver and bronze

Nordic team of the year, 1994, 4th place

Mouton Cadet in Iceland, 1997, 3rd place


1991 - Villibráð og  veisluföng úr náttúru Íslands with The Icelandic Culinary Team (Game)

1993 -  Ljúfmeti úr lax og silungi (Delicacy of Salmon and Trout)

1995: A member of the Team Iceland, wich took part in making the cookbook which was accepted in the Guinness book of records as the fastest cookbook ever made. The other teams were from Norway, Sweden, Denmark and Finland.

Memberchip on Judging Teams

Experience since 1998 Judging at Regional Competitions:

Chef of the year in Iceland 1994-2011 / Kitchen and taste

Chef of the year in Finland 1999 and 2001 / Kitchen and taste

Nordic chef of the year 2001 / Kitchen and taste

NKF judge seminar 2003

Chef of the year in Russia 2004 / Kitchen and taste

Culinary World Cup Luxemburg 2002 / Regional & junior teams, individual & category D1

One World  Culinary Competion In Iceland 2006 / Kitchen and taste

9th International Istanbul Gastronomy festival  2011 / Hot and cold

WACS judge seminar 2014

Experience Since 1998 at International Competitions (WACS Approved)