The six chefs

Good ingredients, organic products, and health are the philosophy behind all our kitchens. And to help us maintain this high standard we are closely associated with five super chefs – Vivi Schou & Henrik Pedersen from Babette, Erwin Lauterbach from Saison, Claus Meyer from Meyers Mad, and Jan Hurtigkarl from Hurtigkarl & Co. Together with Michael Bønding, the Food & Beverage Manager from DGI-byens restaurant Vestauranten, these well-known names are your guarantee for quality, innovative cooking, and the delicious taste of all our party menus and buffets.

Michael Bønding from Vestauranten says:
“Good service cannot be bought, it must be created. And a delicious meal should be enjoyed with all the senses. We do our best to give our guests a good experience. Here you will find well-prepared food – from the simple and tasty to the sophisticated and innovative.”

Claus Meyer from Meyers Mad says:
“We do what we’re good at doing. We make wonderful food for many people. We would like to be remembered for the good taste. We do our very best and will do everything to ensure that you experience the day you dream of.”

Erwin Lauterbach from Restaurant Saison says:
“It doesn’t have to cost extra to spoil the guests and give them unusual experiences that taste good and smell delightfully of much more.” 
During the past 20 years, Erwin Lauterbach has trained many highly skilled cooks and waiters. Many have gone abroad and returned again to Denmark with new inspiration that they have used to create dynamic and exciting kitchens. The philosophy is to serve dishes of the highest quality and taste that are suited to the needs of today.

Jan Hurtigkarl from Hurtigkarl & Co says:
“No one wins prizes on their own in our line of work. It takes skilful, talented, intelligent, interested and dynamic co-workers. Without their commitment and passion for gastronomy, Hurtigkarl & Co. would be nothing. Having said that, it must also be said that Jan Hurtigkarl is always at the head of the company!”

Vivi Schou and Henrik Pedersen from Restaurant Babette say:
“It is wonderful when people are also happy,” says Vivi Schou and Henrik Pedersen who for years now have been a symbol of long and lingering pleasure, good food, and noble wines at their Restaurant Babette in Vordingborg. A good meal requires proper ingredients, honourable cookery, and a bit of improvisation. There is always a certain logic to their menu and always a reasonable balance between what the guests are served and what they pay for. Decency is what they call it at Babette’s.

Thomas Tranberg and Jasper Agerbæk Kure from VIP A/S:
Our kitchen always strives for a natural expression and pure, clean taste. We focus on simplicity in the food we prepare and quality in the raw materials we use. Our philosophy is to be faithful to the changing Danish seasons and to deliver an honest product while maintaining the basic prerequisites for creating a good experience for our guests. Our starting point is the gastronomic story which we tell in a nuanced and honest way.