Mr. Ragnar Fridriksson
Ragnar Fridriksson is the Managing Director of the World Association of Chefs Societies (Worldchefs) Since 2009. A global body that represents millions of chefs in over 100 countries.
Previously, he has over 25 years of hospitality industry experience as a consultant, published food & wine author, food photographer, sommelier and restaurant manager. He has sat on numerous wine tasting panels in Champagne, Iceland and Norway, conducted training and hosted wine tasting seminars.
He started his hospitality training in Iceland at the age of 17 before moving to Norway to pursue his studies at the Norwegian School of Hotel Management at Stavanger University. While living in Norway he was the restaurant manager of the famous Jans’s Mat og Vinhus restaurant in Stavanger, rated as Norway’s top 3 restaurants at the time. After completing an MBA in the UK he moved the Champagne region of France in year 2000. There he founded Passionfood, practicing food photography and food and wine communication for prestigious Champagne houses and the Michelin star chefs of the Champagne region. He is a published author of «Chefs & Champagne – à la carte», for which he receive Gourmand World Cookbook Award, co-other of “Cuisiner au Champagne” and the publisher of the Tasting guide to Champagnes with the Sommeliers Association of Champagne. Ragnar also holds a second Masters degree in Gastronomy Sciences from HEG (Hautes Etudes du Goût – Champagne Ardenne University.)