Seizing the day could be this chef's guiding philosophy
Fanney Dóra Sigurjónsdóttir, a renowned chef and restaurateur from Iceland, took a surprising U-turn in her career when she decided to become a chef. After growing up in a family known for their cooking skills, Fanney initially pursued a career in social work. However, her passion for food and nourishment eventually led her to the culinary world.
In 2014, Fanney returned to Iceland and secured a job with Slippur restaurant, a small eatery on a picturesque island that is a popular attraction for locals who come to the island on their yachts. This was a significant step in Fanney's career, as she had previously worked as a sous chef in a restaurant in Akureyri while studying social work.
Fanney's career took another leap when she received a phone call offering her a job as an assistant head chef in a restaurant on a small island in Norway. She spent the next two and a half years honing her skills and learning the ropes, before deciding to take a bold step forward.
In 2017, Fanney graduated as a chef and began working at one of Jamie Oliver's restaurants in the UK, where she specialised in Italian cuisine. Despite her job in the UK paying less than her job in Norway, Fanney saw opportunities for growth and decided to stay.
Fanney's time in the UK was not just about learning new cooking techniques, but also about expanding her network and gaining valuable industry experience. She took advantage of the restaurant's educational program in the UK and built relationships with suppliers, other chefs, and restaurateurs.
Fanney's education in social work has also proved beneficial in her manager position. She believes that the skills she learned, such as empathy, communication, and problem-solving, have helped her navigate the challenges of running a restaurant.
In August 2021, Fanney opened her own restaurant, Hnoss, in Harpa, Iceland. The restaurant has quickly become a favourite among locals and tourists alike, thanks to Fanney's innovative dishes and commitment to quality.
Fanney has zero regrets about changing her career to become a chef. She encourages others to follow their passions and seize opportunities when they arise. With her success story, Fanney Dóra Sigurjónsdóttir serves as an inspiration for aspiring chefs and restaurateurs around the world.
General Steps to Become a Chef and Restaurant Owner
For those interested in following in Fanney's footsteps, here is a general outline of the steps typically taken to become a chef and restaurant owner:
- Culinary Education: Many chefs start by enrolling in culinary schools to gain foundational knowledge in cooking techniques, kitchen management, and food safety.
- Internships and Entry-Level Positions: Early in their careers, chefs often intern or work in entry-level positions in restaurants to gain hands-on experience and build their network.
- Apprenticeships and Promotions: They may take on apprenticeships under experienced chefs and work their way up through the kitchen ranks, from line cook to sous chef, and eventually to executive chef.
- Specialization and Innovation: As they gain experience, chefs may specialize in specific cuisines or cooking styles and innovate new dishes or techniques.
To become a restaurant owner, additional steps include:
- Networking and Partnerships: Building relationships with suppliers, other chefs, and restaurateurs can be crucial for securing funding or finding partners when opening a restaurant.
- Business Planning: Developing a solid business plan, including budgeting, marketing strategies, and operational logistics, is essential for establishing a successful restaurant.
- Concept Development: Creating a unique concept or menu that appeals to the target audience is vital for attracting customers and setting the restaurant apart.
- Venue Selection: Choosing a prime location, such as Harpa in Iceland, can significantly impact the restaurant's visibility and appeal.
- Pursuing a career similar to Fanney Dóra Sigurjónsdóttir, a renowned chef and restaurant owner, one may first consider enrolling in a culinary school to gain foundational knowledge in cooking techniques, kitchen management, and food safety.
- After completing culinary education, starting with internships or entry-level positions in restaurants can provide invaluable hands-on experience and help build a network within the industry.
- With experience, prospects may take on apprenticeships under skilled chefs and work their way up through the kitchen ranks, aiming for positions such as sous chef and eventually executive chef.
- Throughout their career, it's essential to continuously specialize and innovate, creating unique dishes or techniques that set them apart and attract a following.
- For those aspiring to become restaurant owners, networking and forming partnerships with suppliers, other chefs, and restaurateurs can help secure funding or find partners when opening a restaurant.
- Developing a solid business plan, including budgeting, marketing strategies, and operational logistics, is essential for establishing a successful restaurant.
- A separate but crucial step is concept development, creating a distinctive concept or menu that resonates with the target audience and sets the restaurant apart.
- Lastly, choosing a prime location, such as Harpa in Iceland, can significantly impact the restaurant's visibility and appeal, similar to the success of Fanney's restaurant, Hnoss.
