Dean Jespersen, head chef
Dean trained as a chef at Hotel Hanstholm in 1996-2000.
After completing his apprenticeship, he went to Norway to work as sous chef at Holmenkollen Park Hotel's well-known gourmet restaurant De fem Stuer. He was here until January 2003, after which he returned home to Denmark and from 2003 to 2005 was responsible for the kitchen at Restaurant Fureby in Aarhus.
In the period 2005 to 2013, he ran the Gastronomic Institute restaurant in Silkeborg in collaboration with Anders Kalstrup. In 2013, the couple bought Knudhule Badehotel and moved their activities here.
Anders Kalstrup, Restaurateur
Anders trained as a waiter at Hotel Hanstholm in 1997-2000.
After completing his apprenticeship, Anders also went to Norway to work at the Danish-Norwegian Hotel Lysebu. Here he first worked as a waiter, later as butler and since 2002 as restaurant manager for the on-site restaurant, banquet rooms and bar.
He returned home from Norway in 2004 and started with the Dean Gastronomic Institute in 2005. Here he served as both day-to-day manager and restaurant manager, before the activities moved to Knudhule in 2013.
Anders' passion for wine has contributed to Knudhule offering one of Jutland's absolute best and widest wine lists.
