Friðgeir I. Eiríksson
Guest Chef at Restaurant OOBU
Friðgeir I. Eiríksson is the owner and head chef of Eiriksson Brasserie, widely known for his contributions to Icelandic gastronomy. With a father who spent his career as a chef in Iceland, it could be said that Friðgeir was born into the kitchen. He served as head chef at the Michelin-starred Domaine de Clairefontaine in Lyon, France. In 2006, he represented Iceland at the Bocuse d'Or and has since played an active role in shaping the country’s culinary scene, including leading the kitchen at Hótel Holt in Reykjavík. The menu at Eiriksson Brasserie is European in style, with a particular focus on Italian cuisine. Guests can enjoy a relaxed atmosphere – whether it’s a delicious lunch or an evening at the bar with a glass of EIRIKSSON Kaldi, a beer brewed exclusively for the brasserie.
Why do you work in the culinary industry?
It’s the best job in the world – you can travel across the globe with your knives to work and discover new things.
What sparks your passion for creating and collaborating on culinary experiences?
Encountering new things and working on them with a new perspective and from different angles is always amazing.
What matters most to you when it comes to dining?
Nice glassware.
Your food philosophy:
Cook food the way YOU like to EAT it – or don’t cook at all!
Your favourite drink in the evening or when going out to relax:
A cold beer or a nice glass of wine.
Your favourite pizza:
Pepperoni.
Restaurant
OOBU
Dining at OOBU by Turku’s Aura River is relaxed and effortless – here you can come as you are and enjoy a truly satisfying meal. OOBU’s menu features delicious fish, lamb and vegetarian dishes that honour tradition while embracing the latest culinary techniques. Every dish is carefully and warmly served to your table. Click to learn more!
