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Gissur Gudmundsson



President's message. Dear Friends, This year has been a wonderful journey! We have seen more member associations join the WorldChefs family, as well as new Young Chefs Club starting around the globe. WorldChefs is going beyond borders, and we are truly glad to see this progress. It has been an exciting time. The new website is finally ready, providing members with numerous useful features. Knowing how big our family has become, the website will be comprehensible in seven languages, offering many tools such as MyChefsSpace, the first professional social network for chefs. Likewise, we will present an overall insight into what is happening around the culinary world, beneficial information, personality interviews, knowledge, event coverage and so on. Our chef certification has been showing great results and new schools are approaching the WACS recognition programme. The following World Congress in 2014 is another event to mark in your calendar; the team is working towards an enriching experience for the WorldChefs family. Together with our partners, we have started the series of seminars ‘Sustainability Seminars and Certificates’ that aims to provide tools, knowledge and skills for food professionals to successfully face every advantage ahead. Yes, the world keeps changing and yet, it is growing. As the global authority on food, WorldChefs has the obligation and responsibility to act and provide solutions for a sustainable and better future, by being responsible in our use of natural resources, daily in the kitchen. Along with our members and trusted partners, we will be focusing more on the How to Feed the Planet programme, so that you can be part of this global initiative on how we can take steps to ensure how we can feed the generations to come. This we will do through constantly advocating education, culinary excellence, networking, professional support and humanitarian activities…and many more. Thank you for joining us on this journey, it is truly the adventure of a lifetime, for you and for me. Gissur Gudmundsson WACS President


My experience

2008 - Gissur Gudmundsson is a certified master chef CMC and is serving as the World Association of chefs Societies (WACS) president from 2008. He was born and raised in a small fishing village in the extraordinary West Fjords of Iceland. -

Gissur Gudmundsson is a certified master chef CMC and is serving as the World Association of chefs Societies (WACS) president from 2008. He was born and raised in a small fishing village in the extraordinary West Fjords of Iceland.

2004 - From 2004, he served as Continental Director for the Northern European member countries of WACS until his election. Chef Gudmundsson has also held several other leadership positions in culinary associations -

From 2004, he served as Continental Director for the Northern European member countries of WACS until his election.
Chef Gudmundsson has also held several other leadership positions in culinary associations

2000 - In 2000, he became President of the Icelandic Chef Association, a position he held until 2006. In 2003, he was elected President of the Nordic Chef Association (NKF). He stepped down from this post in May of 2007 to focus on his campaign for the presidenc -

In 2000, he became President of the Icelandic Chef Association, a position he held until 2006. In 2003, he was elected President of the Nordic Chef Association (NKF).

1995 - From 1995 to 1997, Gudmundsson was Director for the only private culinary school in Iceland. From 1999 to 2007, he worked as Promotion Manager for the Bocuse D’Or Icelandic candidates and also worked closely with all of the Nordic Culinary Teams. -

From 1995 to 1997, Gudmundsson was Director for the only private culinary school in Iceland. From 1999 to 2007, he worked as Promotion Manager for the Bocuse D’Or Icelandic candidates and also worked closely with all of the Nordic Culinary Teams.

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my education qualifications

2013 -

Honorary Life President of the Nordic Chefs Association
 Cordon Bleu from the Icelandic Chefs Association.
 Cordon Rouge from the Nordic Chefs Association
 Honorary Member of the Canadian Chefs Association
 Honorary Member of the Emirates Culinary Guild