Ojvind Karlsen Email
Hotel Manager @ Nørre Vosborg
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Ojvind Karlsen Location
- Skibby, DK
Ojvind Karlsen Work
- Hotel Manager @ (September 2025 - Present)
- Hotel Manager @ (February 2022 - September 2025)
- Executive Chef @ (October 2021 - February 2022)
- Executive Chef @ (April 2019 - September 2021)
- Group Executive Chef, Executive Chef, R and D Executive Chef @ (August 2017 - March 2019)
- Executive Chef @ (February 2017 - July 2017)
- Executive Chef @ (December 2013 - September 2015)
- Managing Director @ Food & Beverage Management Consultancy Group FBMCGI (June 2012 - November 2013)
- Executive Chef @ Plantation Bay Resort & Spa (July 2007 - May 2012)
- Executive Chef @ Scanflats/Middelgrundsfortet (June 2005 - June 2007)
- Executive Chef @ The Palace Hotel Le Méridien (June 2003 - June 2005)
- Sous Chef @ (June 2001 - June 2003)
- Executive Chef @ Scandic Hotel Eremitage (May 2000 - June 2001)
- Executive Chef, Owner @ Restaurant Karlsen (August 1998 - April 2000)
- Executive Chef @ Restaurant Emma (April 1994 - June 1997)
- Chef @ Assorted High-end Restaurants in Denmark (January 1992 - January 1994)
- Chef @ Danish Embassy, Japan (January 1991 - January 1992)
- Chef @ Royal Danish Navy (January 1991 - September 1991)
- Apprentice Chef @ Leonora Christine Nyhavn 9 (April 1987 - August 1990)
Ojvind Karlsen Education
- Asnæs & Vangstrup
Academy Profession (AP) Degree in Business Economics (Business/Managerial Economics)
2025-2025 - Asnæs & Vangstrup
Leadership Development (Social Capital)
2022-2022 - Cornell University
Certification "Foodservice Management" (Hotel, Motel, and Restaurant Management)
2008-2009 - Culinary Institute of Copenhagen
Graduate (Culinary Arts/Chef Training)
1987-1990
Ojvind Karlsen Skills
- Banquet Operations
- Budgets
- Business Analysis
- Business Development
- Business Economics
- Business Planning
- Business Strategy
- Butchery
- Catering
- Chef
- Cooking
- Cost Control
- Cuisine
- Culinary Education
- Culinary Management
- Culinary Skills
- Dinners
- Fine Dining
- Fire Safety
- Food
- Food & Beverage
- Food Cost Management
- Food Quality
- Food Safety
- Food Service
- Food Styling
- Food and Beverage Operations
- Front Office
- Gourmet
- Hospital Management
- Hospitality
- Hospitality Industry
- Hospitality Management
- Hotel Management
- Hotels
- Hygiene
- Italian cuisine
- Leadership Development
- Mediterranean
- Menu Costing
- Menu Engineering
- Micros
- Opening Hotels
- Operations Management
- Pastry
- Pre-opening experience
- Recipes
- Red Cross Certified
- Resorts
- Restaurant Management
- Restaurants
- Revenue Analysis
- Rooms Division
- Sanitation
- ServSafe
- Training
- Wine
- Yield Management
Ojvind Karlsen Summary
- Ojvind Karlsen, based in Skibby, DK, is currently a Hotel Manager at Nørre Vosborg. Ojvind Karlsen brings experience from previous roles at Greenland Airports, Michel Reybier Hospitality, Sokha Hotels & Resorts & Sokimex Group and KARLSEN CONSULTING. Ojvind Karlsen holds a 2025 - 2025 Academy Profession (AP) Degree in Business Economics in Business/Managerial Economics @ Asnæs & Vangstrup. With a robust skill set that includes Banquet Operations, Budgets, Business Analysis, Business Development, Business Economics and more.
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