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)