Demo & Dine: A Taste of Iceland’s Gastronomic Bounty 

Embark on a gastronomic journey to the land of fire and ice during this demonstration and dining event led by visiting Icelandic Chefs Haflidi Halldorsson and Chef Snaedis Xyza Mae Ocampo.

Immerse yourself in a taste of the Icelandic culinary landscape with dishes featuring some of the most important products produced in the small but mighty country. The experience promises to be an intimate exploration of Iceland's rich food culture with the added bonus of being able to recreate the meal in your own home. 

Ready to get cooking? Get your Demo and Dine tickets here!

The venue and the chefs

About Platform by JBF

Anchored within Pier 57’s 16,000-square-foot Market 57 food hall at 25 11th Ave in New York, Platform by the James Beard Foundation (Platform) is a state-of-the-art show kitchen, event space, and educational hub for outstanding culinary arts programming. Bringing the Foundation’s Good Food for Good® mission to life, Platform welcomes visitors from NYC and beyond to experience the best of American food culture and the people behind it through dynamic programs and events featuring James Beard Award-winning and nominated chefs, inspiring industry leaders, and exceptional emerging talent from the Foundation’s impact programming and network of chefs. From a weekly chef-in-residence program to intimate dining events with coveted chef counter seating, exciting cooking demos, hands-on culinary classes, book signings, industry panels, and more—there is something for everyone to indulge their love of food and beverage and to celebrate the people, cultures, traditions, and innovations shaping America's food culture today. As a 501c3, funds raised through Platform events support the James Beard Foundation’s mission to celebrate, support, and elevate the people behind America's food culture and champion a standard of good food anchored in talent, equity, and sustainability. For more information and to book your tickets, please visit: www.platformbyjbf.org and follow along on Instagram @platformbyjbf and Facebook @platformbyjbf.

About the James Beard Foundation

The James Beard Foundation (JBF) is a 501(c)3 nonprofit organization that celebrates and supports the people behind America’s food culture while pushing for new standards in the restaurant industry to create a future where all have the opportunity to thrive. Established over 30 years ago, the Foundation has highlighted the centrality of food culture in our daily lives and is committed to supporting a resilient and flourishing industry that honors its diverse communities. By amplifying new voices, celebrating those leading the way, and supporting those on the path to do so, the Foundation is working to create a more equitable and sustainable future—what we call Good Food for Good®. JBF brings its mission to life through the annual Awards, industry and community-focused programs, advocacy, partnerships, and events across the country. For the first time in the Foundation’s history, exceptional culinary talent, industry leaders, and visitors from NYC and beyond can experience unforgettable dining and educational programming at Platform by the James Beard Foundation—and be the first to try new food concepts at the Good To Go by JBF kiosk—inspiring food and beverage devotees for decades to come. Learn more at jamesbeard.org, sign up for our newsletter, and follow @beardfoundation on social media.

Haflidi Halldorsson

CMC & CEO of Icelandic Lamb

A Certified Master chef, Chef Haflidi juggles promoting Icelandic cuisine, food culture, and marketing in his role as CEO of Icelandic Lamb. He believes developing and telling the story of Icelandic food culture is of the utmost importance to using the pure and humble ingredients Iceland provides.

Culinary competitions and judging are a passion of Chef Haflidi, a former Team Manager of the Icelandic Culinary Team and one of its current mentors. Other roles include serving as a board member of the Icelandic and Nordic Chefs Associations. Training competitors, judging international culinary competitions, and speaking publicly about food and cuisine.

Haflidi grew up on a sheep and dairy farm in the Westfjords of Iceland and had hands-on experience fishing in the rough seas of the North Atlantic. As a result, Chef Haflidi has first-hand insight into the sourcing, quality, and traceability of Icelandic produce.

Snaedis Xyza Mae Ocampo

Chef Snaedis Xyza is the Head Chef at ION Adventure Hotel and the Team Manager of The Icelandic Culinary Team since 2023. She is now training for the Culinary World Cup in 2026. Competition has been a decisive factor in her professional life. She has stacked up an impressive record since starting as a Culinary Team assistant in 2015. She became the Team Manager from 2017 through 2020. The team won a gold medal at the Culinary World Cup 2018, won 2 gold medals, and an overall 3rd place in the Culinary Olympics 2020, the first time the Icelandic Team made it to the podium. 

Competition highlights:

• 2 gold medals and third place overall in IKA Culinary Olympics 2024 as Team Manager
• First place Arctic Chef 2023
• 2 gold medals and third place overall IKA Culinary Olympics 2020 as Team Manager
• First place Dessert of The Year 2018
• Gold medal at the Culinary World Cup 2018
• Icelandic Culinary Team, assistant in pastry for the 2016 IKA Culinary Olympics, 3rd place overall in pastry.

Photo of the 2024 Icelandic Culinary Team featuring Snaedis Xyza Mae Ocampo (center).

Iceland Secures Bronze at 26th IKA/Culinary Olympics

The Icelandic National Culinary Team clinched third place at the 26th IKA/Culinary Olympics in Stuttgart, Germany. This four-day event featured over 1,200 chefs from 55 countries and presented over 7,000 menus, demonstrating global culinary talent. The competition included two main events: a Chef’s Table with an 11-course menu and a three-course meal for 110 guests.

Finland won gold for its precise and artistic culinary skills, while Switzerland took silver. Iceland's performance, particularly its lamb dish featuring lamb filet, potato filled with lamb shoulder, paté choux with fried mushrooms and cheese foam, whey-glazed carrot, and a ragout of chanterelles, showcased exceptional creativity and skill.

Thanks to its diverse and comprehensive nature, the IKA/Culinary Olympics is known as the most significant platform for culinary professionals to display their talents and set new trends. This edition was marked by a captivating atmosphere and outstanding culinary artistry from all participants.

Iceland Culinary Team