Icelandic Seafood Trade Delegation to New York City

Presentation  Gudný Káradóttir, Director, Food - Fisheries and Agriculture & Marketing Manager, Iceland Responsible Fisheries, Promote Iceland

 
For more information about the seafood companies and their services please click here.
 

Seafood Trade Event

The Consulate General of Iceland in New York - North America Trade Commission in co-operation with Promote Iceland and the Embassy of Iceland in Washington, DC invite you to join them for their very first Seafood Trade Show in New York City, where you will have the opportunity to meet with Icelandic seafood harvesters, manufacturers, distributors and logistics companies.

RSVP:  Kindly respond to Holly West, Butin Integrated Communications, HWest@Butincom.com or call +1 912 638 9892

Reception

Following the trade event the Ambassador of Iceland to the United States, Mr. Geir H. Haarde, will host a reception for a taste of exquisite Icelandic cuisine prepared by the renowned Nordic Chef of the Year and World Culinary Cup Winner, Chef Viktor Örn Andrésson.

What: Iceland Seafood Trade Show & Cocktail Reception

When: Tuesday, January 26th, 2016

  • Trade show:  2:30 p.m. – 4:30 p.m.
  • Reception:  4:30 p.m. – 6:30 p.m.

Where: Institute of Culinary Education, 3rd Floor | 225 Liberty Street | New York, NY 10281 | www.ice.edu

 

Iceland‘s Responsible Fisheries

For more information about Iceland's responsible fisheries please visit:

www.responsiblefisheries.is

www.fisheries.is

 

For more information about the seafood trade delegation to New York City please contact:

Hlynur Gudjonsson

Consul General and Trade Commissioner

Consulate General of Iceland

800 Third Avenue, 36th Floor

New York, NY 10022

E-mail: hlynur@mfa.is

Tel: (646) 282-9360

 

Chef Viktor Örn Andrésson

Chef Andrésson was named Nordic Chef of the Year 2014 and the Icelandic Chef of the Year in 2013. He received gold and silver medals at the 2010 Culinary World Cup and participated in two Bocuse d’Or championships. Chef Andrésson is driven by his love of Icelandic local and seasonal foods, including the high-quality, seafood provided in abundance by the north Atlantic sea. Chef Andrésson worked at Michelin star restaurant Domaine de Clairfontane in Lyon, France and as the head chef at the Lava Restaurant at Blue Lagoon, Iceland.

 

 

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