i. Biography
Björn Steinar’s work at Skáli in Rives-en-Seine, France is built on Icelandic-Nordic sourcing set inside a Norman context. The point is not fusion for its own sake, but precision: a northern ingredient logic carried into a French dining room with enough discipline to keep each reference legible. In that frame, Björn Steinar uses place as an operating method, not a mood, and the restaurant’s identity follows that clarity.
Coming Up
At Skáli, the Executive Chef role puts Björn Steinar at the center of the kitchen’s standards and direction. The work is defined by sourcing decisions and by the restraint needed to let those decisions hold. Rather than pushing toward effect, the kitchen’s language stays exact, with Nordic ingredients and a French setting kept in productive balance. Björn Steinar’s authority shows up in that control: measured, specific, and built around what the ingredients can carry.
Where They Are Now
The current brief is straightforward: Executive Chef at the restaurant in Rives-en-Seine. Björn Steinar’s specialty is Icelandic-Nordic sourcing in Normandy, a combination that gives the cooking its edge by keeping the northern register intact while placing it in a different geography. That kind of work depends on selection as much as composition, and on not flattening one influence into the other. Under Björn Steinar, Skáli is shaped by that discipline day to day, with sourcing acting as the restaurant’s most consistent signature.
Profile updated August 2026
FAQ
Asked of Björn
What is Björn Steinar's current role?
As of 2026, Björn Steinar is Executive Chef.
What is Björn Steinar known for?
Icelandic-Nordic sourcing in Normandy.
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