VERTU Hotels and Resorts appoints chef Kasper Kurdahl as Culinary Director for F&B initiatives. With a Michelin-starred background, he’ll enhance VERTU’s culinary offerings.
The hospitality group VERTU Hotels and Resorts grows its team of experts by welcoming Kasper Kurdahl to consult as Culinary Director for all F&B projects.
Mr Kasper is a hospitality industry professional from Copenhagen with over 25 years of experience in the world of fine dining.
Ducasse in Paris, Jean-Georges in New York, Don Alfonso in Naples and Mikuni in Tokyo are just some of the Michelin starred restaurants Kasper has worked in. He became executive chef at the age of 27 for Domain Scholteshof, boutique Hotel and restaurant in Belgium.
Culinary raised by the best chefs in the world, Kasper then became Culinary Director and opened over 15 restaurants and cafés in foodhalls and hotels, in Europe and the Middle East. He aims to develop creative concepts through engaging experiences for teams and customers alike.
Mr Kurdahl is performance-driven and delivers outstanding projects by inspiring and engaging human leadership, keeping team communication as key touchpoint. He aims to always optimize profitability and guest satisfaction, and drive LQA scores.
VERTU Hotels and Resorts Founder and CEO, Gérald Lampaert, states “Kasper has an incredibly rare and outstanding background. At VERTU Hospitality Services, we only surround ourselves with the best of the best to deliver unmatched experiences to our clients. Having Kasper join our pool of consultants will help us do just that. We could not be more thrilled that he chose to share his high-level expertise with us to manage our coming F&B projects.”
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