About Gunnar Gíslason
Icelandic born Gunnar Gíslason has garnered international acclaim for his creative style of cooking, his curious nature, a love for reviving traditions, and an eye for finding pristine products that have been applauded by guests and media alike. In 2009, in the midst of the worldwide financial crisis, he opened the restaurant Dill in Reykjavík. His contemporary cooking would celebrate Iceland’s pristine ingredients and artisanal producers, in a place otherwise heavily dependent on food imports. Dill has been nominated for the Nordic Prize and has won Iceland’s “Restaurant of the Year” every year since it opened. In 2016, Gíslason moved his family to New York City to open Agern Restaurant in Grand Central Terminal. Agern opened in April and was shortly thereafter awarded three stars by the New York Times and a Michelin star. Later that same year, Dill was awarded one Michelin star - the first Michelin star in Iceland.