Chef Friðgeir Helgason was born on the small island of Vestmannaeyjar off of the southern coast of Iceland. His first cooking job was on his father’s fishing boat when he was only 14 years old making use of some of the freshest fish on the planet.
Chef Friðgeir moved to the United States in 1991 to study cooking in New Orleans. He cooked for a number of Food And Wine’s Best New Chefs such as Annie Kerney, Greg Sonnier, John Neal, and Ian Schnoebelen as well as one of New Orleans most influential chefs, Gerard Maras.
In 2004, Chef Friðgeir moved to Los Angeles, working as a private chef in high end recovery residences in Southern California.
Today, Chef Friðgeir works in Fine Dining, specializing in work at unique seasonal hotels and resorts.

Chef Friðgeir Helgason (left) shucks scallops at Hótel Flatey with Haukur, maître d'hôtel.

WORK HISTORY

2017 Hótel Flatey, Flatey Island, Iceland
Executive chef at a seasonal boutique hotel. Responsible for all meals; supervision of staff; menu planning and budgeting.
2016 Special Event Staffing, Inc Pasadena, California
Temporary staff to the food service industry in the Pasadena area.  
2013-2015 Transcend Sober Living Brentwood, California
Executive Chef at a private sober living facility. Responsible for dinner for 80 clients and staff; supervision of staff; menu planning and budgeting.
2012 Hotel Ranga Hella, Iceland
Chef de Cuisine at the only 4 star resort in Southern Iceland.
2011-2012 Borgne New Orleans, Louisiana
First cook under Chef Brian Landry at John Besh’s restaurant.
2011 Hanna Bros Slidell, Mississippi
Chef at largest movie caterer in the region.
2010 Eiffel Society New Orleans, Louisiana
First cook under Chef Ian Schnoebelen.
2009-2011 Sequoia High Sierra Camp – Sequoia National Park, California
Executive chef at a private seasonal luxury retreat. Responsible for all meals; supervision of staff; menu planning and budgeting.
2006-2010 Clearview Treatment Program - Venice, California
Weekend and part-time chef at a private rehabilitation facility. Responsible for all meals for 15-35 clients and staff.
2005-2006 New Perceptions - Northridge, California
Weekend Chef at a private rehabilitation facility. Responsible for all meals for 15-20 clients and staff.
REFERENCES
Christian De Oliveira - COO Transcend Sober Living (310) 922-1731
Exec Chef Haraldur Saemundsson formerly of Hotel Ranga haddijs@gmail.com
Chef Ian Schnoebelen formerly of Eiffel Society (504) 343-4133
Exec Chef Brian Landry Borgne (504) 613-3860
Owner Burr Hughes Sequoia High Sierra Camp (866) 654-2877
Owner Michael Roy Clearview Treatment Program (310) 344-5134
Chef Paul Kaufmann formerly of Clearview (310) 720-4590
Current as of February 1, 2018

Photo credit Spessi

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