Dennis Strøbæk is a person who (preferably) never says no. In his opinion, there's nothing that can't be done. Even when guests have different wishes.
Dennis, kitchen manager at Comwell's popular conference hotel Comwell Køge Strand, is more than happy to go the extra mile to fulfil guests' wishes. He has an unshakeable belief that everything will work out - ‘and it does’, he says. For Dennis, success is primarily about two factors; exceeding guest expectations and creating a working environment where his team thrives and develops.
It's ok to make mistakes
With a huge passion for gastronomy, a love of champagne and many years of experience - first as a chef and later kitchen manager - from some of Denmark's leading hotel chains, Dennis has a solid grasp of the hospitality industry. No two days are the same, it's constantly on the go, and guests' needs differ from day to day and event to event.
‘We have to make it all come together. All the time. But at the same time, we have to do it in a way that makes our employees feel happy with what they do. It's no good if Jari (the restaurant manager at Comwell Køge Strand) and I think we've created a successful conference if the employees are completely exhausted,’ the head chef emphasises.
He makes demands on his employees, but always with respect for the individual: ‘It's okay to make mistakes, but we want to avoid making the same mistake twice,’ says a smiling Dennis, who emphasises that he is also very aware of maintaining a good tone in the kitchen - even when things are busy: ‘One of my main tasks is to create an atmosphere where everyone can work in a good and safe environment - no matter how busy we are. It can be done, even though the culinary profession sometimes has a reputation of the opposite.’
For Dennis, the world of gastronomy is not just a job: ‘I am so privileged to be paid for my hobby. How many people can say that? I've known I wanted to work with food since fourth grade, when I first stepped into the school kitchen,’ he says.
Show kitchen and dining experiences at eye level
Comwell Køge Strand is currently undergoing the last of a series of renovations, and both the kitchen and restaurant have been given a beautiful upgrade.
With a new open show kitchen, where guests have an unobstructed view of the chefs preparing and presenting their dishes, a unique atmosphere has been created for guests to enjoy: ‘It's great to ‘invite the guests into the engine room’ when we're working. It's a great dynamic and an opportunity to share our passion for good food with the guests. It gives you a kick when you've served a dish to a guest who suddenly looks up and smiles in appreciation at you,’ says Dennis, who emphasises that it also places high demands on professionalism and cooperation in the kitchen.
The restaurant at Comwell Køge Strand has also become more open, bright and inviting after a few months of renovation. Guests can now enjoy the unique details with a touch of modern beach hotel style. One of the restaurant's pride and joy is the impressive wine fridge: ‘It's been our dream for a long time to have a cabinet like this. We have filled it with delicious and savoury wines that we can offer our guests,’ says Dennis.
A greener approach to gastronomy
Dennis is a child of the 80s and says that he grew up in a time when meat was king of the plate and the cooking school. But today, Dennis has a completely different approach to cooking, with plant-based dishes and legumes playing a much bigger role than ever before.
‘Red meat has been removed from both the conference and banqueting menus. It can be purchased, but it's no longer standard with us. On the other hand, flavour, texture and a beautiful visual expression are the focus on the plates,’ he explains.
For Dennis Strøbæk, food is not just food - it's passion, craftsmanship and good experiences. With his uncompromising approach to quality and the desire to create the best environment for both guests and employees, he continues to leave his mark on Comwell Køge Strand. Because as Dennis says: ‘You're never better than the last plate you served’.
