Sigurður Laufdal
Guest Chef at Restaurant NOBI
Award-winning Icelandic chef Sigurður Laufdal has been honing his craft in celebrated kitchens at home and abroad since the age of 15. He has worked under the legendary Rasmus Kofoed at his three-Michelin-starred establishment, Geranium, in Copenhagen, and at one-Michelin-starred Olo in Helsinki owned by former Finnish Bocuse d’Or president and judge Pekka Terävä. After winning Iceland's Chef of the Year in 2011, Siggi went on to represent Iceland at Bocuse d’Or 2012–2013. He placed fourth and won the special prize for Best Fish Dish in the European qualifying contest, ultimately securing eighth place in the grand finale. Just 23 at the time, Siggi was the youngest chef ever to compete for Iceland at Bocuse d’Or. In 2021, he earned fourth place in the Bocuse d’Or grand finale and again took home the special prize, this time for Best Meat Dish. Now, Siggi has opened his first fully owned restaurant, Lóla, in Reykjavík. The launch follows the success of OTO, a restaurant he previously co-owned, which quickly became one of the hottest spots in the city. That momentum now continues with Lóla.
Siggi Lauf x NOBI
Menu
NOBI brings a unique experience to the Food & Fun Festival, as Icelandic head chef Sigurður Laufdal (Lóla, Reykjavik) conjures a six-course menu together with Roni Toivari and the NOBI team. The evening combines Asian nuances, Icelandic creativity and Turku-born passion. Expect intense flavours, exotic spices and surprising combinations that will take you on a journey through the tastes of Asia.
Why do you work in the culinary industry?
It has always been about creativity – whether that means creating an entire restaurant or just one dish. There are almost no limits when it comes to creativity in the culinary industry.
What sparks your passion for creating and collaborating on culinary experiences?
The joy of meeting new people and learning about different cultures.
What matters most to you when it comes to dining?
The atmosphere of the restaurant, dining with the right company, and above all, respect for the staff who are doing their best to make your evening as good as possible. These three elements go a long way.
Your food philosophy:
My philosophy is to surround myself with the right people in the right working environment. For me, it's not just about creating recipes, but also about building a good concept or a restaurant where hopefully both guests and staff enjoy spending their time.
Your favourite drink in the evening or when going out to relax:
It depends on the day, of course. For a chilled time at home, I'd choose a pour of whisky, and for a pre-cocktail, any kind of whisky sour.
Your favourite pizza:
The one I had at Putte´s Bar & Pizza in Helsinki a long time ago. It had two toppings: gorgonzola and walnuts.
Restaurant
NOBI
NOBI is a tranquil oasis with Asian flair located on the banks of the Aura River in Turku. The restaurant brings together a stylish setting, shareable dishes, and an element of surprise in a relaxed, welcoming atmosphere. NOBI offers delicious food and drinks along with unforgettable moments in one of the most scenic spots in the city. Dinner on the river, with views of Turku Castle, is truly memorable.
