Simone Severini has been appointed as Chef de Cuisine at TIDES at The Reykjavik EDITION
The Reykjavik EDITION announces Simone Severini as its new Chef de Cuisine at TIDES, the hotel’s signature restaurant, recommended by the Michelin Guide and celebrated for its Icelandic-inspired cuisine. Born in Rome and raised on an organic family farm, Simone developed an early appreciation for the quality, seasonality and provenance of ingredients. His culinary career has since taken him across Europe and Asia, where he has developed an international approach to cuisine grounded in respect for local produce and natural flavours.
Simone joins TIDES from Park Hyatt Niseko Hanazono, where he served as Chef de Cuisine, overseeing the restaurant’s culinary operations, menu development and guest experience. Prior to this, he held culinary leadership roles at The Ritz-Carlton Okinawa, Six Senses Rome and The St. Regis in Venice, gaining extensive experience in luxury hospitality.
Throughout his career, Simone has focused on leading and developing high-performing culinary teams, refining menus, maintaining rigorous quality and cost standards, and delivering elevated guest experiences. His expertise also extends to large-scale banqueting and culinary operations, alongside a strong commitment to sustainable sourcing. His leadership style combines operational discipline with a passion for seasonal ingredients, thoughtful cooking and menu development.
At TIDES, Simone will bring his international experience and ingredient-led approach to a restaurant deeply rooted in Iceland’s exceptional produce. Consistently recommended by the Michelin Guide Nordic Countries, TIDES is committed to showcasing the country’s finest ingredients and producers, with a menu centred on natural flavours and dishes prepared over an open-flame Josper charcoal grill. Guests can enjoy free-range Icelandic lamb, fresh Arctic char and cod from local fisheries, alongside seasonal vegetables from Icelandic farms and innovative producers and hothouses such as VAXA. With a focus on simplicity and sharing, the menu is complemented by a curated wine selection.
With Simone Severini at the helm of its kitchen, TIDES continues to evolve its culinary offering while remaining rooted in the exceptional ingredients and landscapes of Iceland. His appointment marks an exciting new chapter for the restaurant, bringing together Icelandic produce and international culinary expertise.