Private Chef
Imagine enjoying a fine dining experience in the comfort of your own home, with a tailor-made tasting menu created just for you and your guests. As a private chef, I craft unique and elegant experiences, where every detail, from the ingredients to the service, is thoughtfully curated.
My cooking blends Latin roots with Nordic and Mediterranean influences, combining traditional flavors with modern techniques. Whether you’re looking for a refined classic menu or something more contemporary with a touch of molecular cuisine, everything is adapted to your taste and dietary needs.
Let’s cook an unforgettable night together.
Catering
I offer bespoke catering services designed to make your event unique, memorable, and full of flavor. Whether it’s an intimate celebration, a small wedding, a corporate cocktail, or a product launch, I create personalized menus that match the style and flow of each occasion.
Using high-quality ingredients, fine dining techniques, and a creative touch, I bring together taste, aesthetics, and emotion. From refined finger food to interactive stations or mini tasting dishes, everything is crafted to surprise and delight.
Each menu is created in close collaboration with you, aiming to express your identity through the food we serve.
Master Classes
My master classes are designed to share knowledge, technique, and a true passion for cooking in a relaxed, inspiring, and hands-on environment. Whether you’re a beginner, a food enthusiast, or a professional, each class is tailored to your level and learning goals.
I offer both private and group sessions, exploring everything from fine dining techniques and molecular gastronomy to creative, accessible recipes you can bring into your home or your own culinary project.
I teach the way I cook: with precision, care, and a wide-open view of the world.
ABOUT US
More Than food
Blöndu is created by chefs Marta Lozano (Spain) and Camilo Medina (Uruguay).
After working more than 8 years in some of the best Michelin-starred restaurants in Spain with great chefs such as Martín Berasategui and Romain Fornell, they realized that cooking is something very special, something completely sensory and even sentimental.
Being a great chef is not only about ingredients. It is the mixture of a lot of elements such as textures, flavors, cultures or the stories behind every dish.
All this led them to create Blöndu (‘mixture’ in Icelandic) in order to share all their knowledge in a different and creative gastronomic experience.
OUR PHILOSOPHY
No Waste
Blöndu seeks not only to take care of the quality of the product, but also of the surrounding ecosystem.
That is why the Blöndu team works under the concept of zero waste, applying all its experience to get the best possible use by taking advantage of 100% of each product.
And it also takes care of the environment collecting the seasonal goods available such as herbs, algae, berries, moss or flowers.
BENEFITS
Why Choose Us
Years of working in fine dining restaurants allow me to offer refined dishes where technique and flavor are perfectly balanced. I approach each event with professionalism and seriousness, focused on precision, consistency, and a deep respect for the craft.
EXPERIENCE AND TECHNIQUE
EXPERIENCE AND TECHNIQUE
I take the time to understand what you’re looking for and design every detail around your vision. I work efficiently and with great care, ensuring everything runs smoothly, on time, and with a personal touch that makes the experience truly memorable.
TAILORED SERVICE
TAILORED SERVICE
Every dish carries a part of my story, my roots and the way I see the world. I bring an honest, creative, and soulful approach to every menu. Each experience is fully adapted to the client and the occasion, always unique and never generic.
FOOD WITH IDENTITY
FOOD WITH IDENTITY
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Which areas do you cover?I offer my services across the entire country of Iceland. Whether you’re in Reykjavík or in a remote corner of the island, I’ll bring the experience to you.
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Is there a minimum or maximum number of guests?No. I fully adapt to your needs, whether it’s an intimate dinner for two or a large-scale event, everything is tailored to your occasion.
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Can the menu be adapted to specific diets?Absolutely. I accommodate all dietary needs without compromising on quality, flavor, or the fine dining approach that defines my cooking.
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How far in advance should I book?Ideally, bookings should be made at least 14 days in advance. If you contact me with less notice, I’ll evaluate availability and logistics before confirming.
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Do you offer online masterclasses?Not at the moment. All classes are in-person, because I believe hands-on learning and face-to-face interaction make the experience much more valuable.
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Do I need to have anything in my kitchen?You’ll only need a table with chairs and a working fridge — I’ll take care of everything else. From equipment to ingredients, I bring what’s needed to create a full, unforgettable experience, even if your kitchen is otherwise empty.
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Do you provide wine pairings or beverages?Beverages are not included in the private chef service. However, I do offer pairing options for catering services when requested.
FAQ
Your questions, answered!
