Despite only boiling his first egg just over 10 years ago, Thorarinn Eggertsson recently opened his second Reykjavik-based restaurant, Orange.

His aim was to launch a restaurant that combines a partnership of fine French and Icelandic cuisine under a fun guise. And it seems Thorarinn has already made his concept work.

Already the restaurant is known for its friendly atmosphere and a guarantee that diners will always have a unique experience.

It isn’t just the restaurant’s reputation that is riding high – so is the chef. After winning the Icelandic Chef Association’s Chef of the Year Award in 2005, 29-year-old Thorarinn opened the French restaurant, Silfur. Keen to combine his growing reputation with his love of French food and Icelandic passions, he moved onto open Orange, a culmination of all his interests.

Surprisingly, this enigmatic character holds affection for homely, traditional dishes. He lists Mulakaffi as his favourite restaurant in Iceland, purely because he loves its ‘home-cooked meals’ and his favourite local dishes include sheep’s head with potato puree and cabbage, as well as Icelandic shark.

When asked what he considers to be the best ingredient he replies ‘everything that comes from the Atlantic Ocean- but only around Iceland’.

Alongside fly fishing and supporting Arsenal in his spare time, it seems that Thorarinn’s biggest delight comes from attempting to inject a little bit of character into his food, and the country of which he is so very proud.

Thorarinn’s favourite Icelandic chef: “Aggi at Texture in London”.

www.orange.is