Portrait of Aggi Sverisson
i. Biography
Coming Up
That early grounding set a clear direction: refinement at the plate, control in the pass, and attention to finish. After that, he worked as Chef Patron and owner at Texture Restaurant and Champagne Bar in London, a role that placed precision and consistency at the center of the work. He then Joined Raymond Blanc at Le Manoir aux quat'saisons at Le Manoir aux Quat'Saisons (from 2002), a kitchen known for exacting standards and for sharpening a chef’s technical discipline. Today, Aggi is Executive Chef of Moss Restaurant at The Retreat at Blue Lagoon (since 2018). The setting suits the approach: a kitchen positioned within Iceland’s landscape, where place and execution sit side by side. At Moss Restaurant, his work remains tied to the Michelin-star recognition that has become part of the restaurant’s identity.
Where They Are Now
Aggi Sverrisson is Executive Chef — Moss Restaurant (Grindavík), 2020–present. The role brings together ownership of pace, standards, and service across a restaurant that asks for consistency as much as ambition. For Aggi, the position reflects a career built through leadership in different formats, with the discipline of a working chef still front and center.
Career - Executive Chef — Moss Restaurant at The Retreat at Blue Lagoon, Grindavík, Iceland (2018–present) - Chef Patron and owner — Texture Restaurant and Champagne Bar, London - Joined Raymond Blanc at Le Manoir aux Quat'Saisons — Le Manoir aux Quat'Saisons (from 2002)
Honors
Aggi's honors include Michelin star (2010).
FAQ What is Aggi Sverrisson's current role? As of 2026, Aggi Sverrisson is Executive Chef. What recognition has Aggi Sverrisson received? Michelin star (2010).
