Trine Skoven
Sales Consultant and Event Coordinator
Brian Runge
Salg- og marketingchef
Salg- og marketingchef
Anne Mette Ravn
Salgskonsulent
Salgskonsulent
Meet VINGSTED’s kitchen team
The kitchen keeps the house running on good energy – quite literally. The team behind the pots and pans and on the floor takes care of everything from irresistible breakfast buffets to large party menus – always with great professional pride and passion for creating high-quality dining experiences.
A head chef with a clear food philosophy
All good flavours start with the ingredients. They must be in season, have a short journey from farm to table and be chosen with care. That’s why you get menus that both give you energy for a long day and taste so good that you want to take another bite.
You can count on variety. Classics that have been reimagined. New ideas that give the dishes edge. And always a common thread in the flavours, so that the meal hangs together from the first bite to the last.
For head chef Ricki, local producers are a cause close to his heart – people who work hard every day. He actively works to use the whole ingredient and avoid food waste, not just out of common sense, but also because it opens up creativity.
For Ricki, good food is about more than ingredients and technique. It’s about the community around the table.
When the atmosphere is good, shoulders relax, conversations flow more easily, and people grow closer.
At VINGSTED, we always strive to create just that atmosphere. That little extra that surprises you. The smile that appears when hospitality feels genuine.
This is where the meal takes off – and becomes an experience you take with you.
Knud and the team – two steps ahead of you
The restaurant is under the expert management of our restaurant manager, Knud. When you meet Knud, you understand what good hospitality is.
He is trained as both a waiter and a chef and masters both formal settings and more relaxed atmospheres. Knud has served the royal family – but is just as capable of creating a party atmosphere behind the bar, if that is what you desire.
VINGSTED’s restaurant manager takes pride in having trained waiters at his side. They are two steps ahead and anticipate your wishes before you even have time to express them. If you are a guest with allergies – or someone who prefers non-alcoholic drinks – they will remember.
Knud and his team greet you with a smile and a positive attitude. It’s contagious. He manages the team of waiters with good humour and an overview that brings even the largest parties together.
When 1,500 guests dine at once, he coordinates the team of waiters with speed and precision – so that not a single sauce boat is missing from the tables. Flexibility, atmosphere and presence are the keywords when the restaurant manager and his team make you and your party feel at home.
Colours, flavours and local ingredients on your plate
Colours, flavours and local ingredients on your plate.
At VINGSTED, a kitchen team of 28 is ready to create solutions – whether for a conference, reception or dinner party.
The menu changes every month so that the ingredients are seasonal and have a short journey from farm to table. You get food with both flavour and finesse – thousands of covers in a short time, but still with the ambition to get as close to fine dining as possible.
If you have any special requests, we will adjust with flexibility and enthusiasm to ensure that the experience suits you. You will be served food made from local ingredients.
Behind your meal are more than 20 regular local suppliers – from vegetables and flour to meat and berries. Small producers who are passionate about their craft and take pride in choosing quality over quantity. This gives flavour with character and consideration for both people and the environment.
Our own baker and pastry chef
When the crust is crispy and the crumb is moist, you know that the bread has been baked with care. There is something very special about freshly baked bread. At VINGSTED, you can smell it from the early hours of the morning.
Our baker Casper chooses his own suppliers and swears by flour of the highest quality – cold-milled on a stone mill to preserve both flavour and nutrition. Blue wheat from a local supplier is his favourite.
Together with our two pastry chefs, he creates experiences you can taste. The pastry chefs make everything from small muesli bars to sumptuous cake art.
They work with ingredients where chocolate is chocolate in the right way – and they have a sure hand for details in the decoration.
Good craftsmanship and good ingredients create flavour – between 30 and 60% of the ingredients in the kitchen are organic.
Taste the difference for yourself when you sit down at the breakfast table or when you take a break with coffee and something sweet.
