Axel Thorsteinsson
Guest Chef at Restaurant MOVE・5D
Axel Thorsteinsson is a Reykjavík-based baker, pastry chef and entrepreneur with over two decades of global experience. From leading brand bakery operations across the Middle East with names such as Bouchon Bakery, Princi and Dean & DeLuca, to shaping Iceland’s culinary scene, his work has been celebrated with national and international awards, reflecting both technical skill and a passion for innovation. Today, he is the driving force behind Hygge Coffee & Micro Bakery, where scratch-baked breads and pastries are paired with a cosy neighbourhood vibe. Axel’s culinary approach blends craftsmanship with modern vision, always pushing for thoughtful innovation rooted in quality and authenticity.
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Jiménez x Thorsteinsson x MOVE•5D
Menu
Embark on a culinary journey around the globe, where the flavours of eight countries are woven into a seamless tapestry of taste. This extraordinary collaboration between the restaurant MOVE•5D, Mexican chef Colibrí Jiménez and Icelandic pastry chef Axel Thorsteinsson unites expertise gathered from different corners of the world on a single table. Together, they craft a dining experience that is both adventurous and harmonious.
Why do you work in the culinary industry?
Because it lets me create, connect and bring people joy through food.
What sparks your passion for creating and collaborating on culinary experiences?
The spark comes from seeing how food brings people together. I’m inspired by the creativity of combining flavours and the energy that comes from working with others to create something memorable and meaningful.
What matters most to you when it comes to dining?
People around you.
Your food philosophy:
For me, food is about honesty, craft and connection. I believe everything tastes better when it’s made from scratch, with respect for the ingredients and the people who enjoy it. I’ve spent my career learning how tradition and innovation can work together—whether it’s a simple loaf of bread or a modern pastry, quality and intention always come first. I’m driven by the idea that food should create moments: slowing down over coffee, sharing something fresh from the oven, or discovering a new flavour that feels both surprising and familiar. My philosophy is to keep it real, keep it seasonal and never stop pushing for better.
Your favourite drink in the evening or when going out to relax:
Whisky if I’m at home relaxing. Otherwise, just a nice beer.
Your favourite pizza:
I could eat anything on a pizza. It depends on the style or mood.
