About Einsi kaldi

The owner of the restaurant also bears the same name Einar Björn Árnason, born and raised on the Island where he has also established himself, providing a catering service at the local community/conference center under the name of the restaurant.  The restaurant “Einsi Kaldi” itself is located on the ground floor of Hotel Vestmannaeyjar.  Einar graduated from the culinary arts college Menntaskólinn í Kópavogi, Iceland, in the spring of 2007, having previously studied in the baking and pastry trade, and was employed as a baker for four years, which is an experience that he has greatly benefitted from as a chef.  Einar completed his Masters in the Spring of 2012.

A local entrepenuer in fish consumer production “Grímur Kokkur” encouraged Einar to pursue a career in the culinary industry, Grímur Þór Gíslason is also famous for his tasty fish stew which is one of his most popular products and he became Einars mentor for his first year of studies and kind of gave him his upbringing into the industry.  He finished his work contract under the guidance of one of Icelands most renowned chefs “Siggi Hall” at the restaurant named “Ódinsvé”, along with being employed at another well known restaurant “Argentína Steakhouse”.

Einar is very devoted to his hometown, family and roots and was always determent to return back to Vestmanneyjar, where he now lives with his wife and three children.
Of course it is not as simple for one who lives on an isolated Island in the middle of the ocean to follow all the latest trends and changes in the catering industry and always a danger of getting stagnated in the profession.  Einar is very aware of this fact and has made a effort to keep in contact with his colleagues on the mainland, by frequent visits where they trade ideas and recepies, and this keeps Einar fresh in his trade, and current with the latest trends of each moment.

In his cooking Einar enjoys greatly to put his magic and imagination into delicious seafood-dishes and for that he is renowned.  His interest in working with fresh fish is not really surprising since he is so close to one of our richest fishing grounds, which gives him the opportunity to obtain fresh products from the boats daily.  He actuallly puts a great emphasis on obtaining his products locally, such as cliff- and seabirds along with various herbs picked on the Island.