Hafsteinn Ólafsson

Year of birth: 1991.
Astrological sign: Leo.
Graduation: 2012.
Workplace: Apótekið.
Competition experience: Icelandic Student Chef Champion 2010, 2. place Nordic Student Chefs 2011, assistant in Bocuse d’or Europe 2012 preliminaries, 2. place Chef of the Year 2012, assistant in Bocuse d’or Lyon 2013, Wild Card contestant.
Main strength: Composure.
Favorite ingredient: It’s tough to mention a single ingredient as a favorite, but at the top of my mind at the moment are the fresh, wild mushrooms that we have in the fall, like king mushroom, wing fans and sweet tooth. The number one thing is that the ingredients are fresh and nice and it’s always a bonus that it’s Icelandic.
Best kitchen tip: Don’t rush yourself while cooking and don’t forget to taste the food you are preparing.
Role model: Many of the excellent chefs I’ve worked with in my career.
Hobbies: Cooking and soccer.
What do you cook on a Monday: Fried cod with fresh Icelandic potatoes, leek butter and salad.
Most memorable food experience: Probably last summer when I went to Stockholm and ate at Matsalen, a two star Michelin restaurant owned by Mathias Dhalgren.
What kitchen appliance could you not be without: A good pan and a good knife are essential.