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Agnar Sverrisson
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34 Portman Street
London
W1H 7BY
United Kingdom

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The Chef

 

Agnar Sverrisson

Agnar Sverrisson was not a boy who dreamed of cooking – he took up his first position as a chef in 1992 “just to try to be something”. However White Heat – Marco Pierre White’s seminal book – was an early inspiration and he says reading about White’s cooking and passion “literally changed my life”. His first head chef job came in 1998 at the Grill Room in Reykjavík, but realising that career progression as a chef meant that he needed to leave Iceland, he set off for the UK.

Still an ardent admirer of White, he ate as often as he could in both The Oak Room and Marco’s Restaurant, trying unsuccessfully for two years to gain a position under the chef. Instead he began work at Mosimann’s in Westminster, followed by a spell at Pied à Terre in Fitzrovia, under Tom Aikens, and a short time at Gordon Ramsey’s Pétrus, under Marcus Wareing. A year living in Luxembourg followed, working as sous chef to Lea Linster – the only female to have won the Bocuse D’or – at her eponymous restaurant.

Agnar Sverrisson