Dennis Olsen

Dennis Olsen has extensive experience in the culinary industry, starting as a cook at Glostrup Park Hotel where Dennis worked as an a la carte cook. Dennis then progressed to various leadership roles such as Sous Chef at frederiks køkken, Head Chef at Mejeriet Tunø, and Operations Manager at HUONE Meeting and Event Venues. With a background in catering, event planning, and customer service, Dennis Olsen brings a diverse skill set to their roles in the food and hospitality sector.