Dry Extract Interview: Mai Kappenberger, International Hotelier, Copenhagen, Denmark

Mai Kappenberger of International Hotelier, Copenhagen, Denmark

© Photo provided

Mai-Kappenberger

Mai Kappenberger of International Hotelier, Copenhagen, Denmark

© Photo provided

Mai Kappenberger is an international hotelier who grew up in Denmark, where her grandfather had a hotel in Copenhagen. Later she was educated in Switzerland, going on to work in renowned hotels like The Montreux Palace and Dolder Grand Hotel in Zurich. She moved back to Denmark to take over her grandfather's hotel, turning it into Copenhagen’s first international boutique hotel and later became CEO of Kurhotel Skodsborg. Mai Kappenberger is now a consultant and board member for several hospitality industry businesses and organisations. 

The best advice I ever got

Work smart, then hard.

My life motto

It's the personal touch, that means so much.

I am currently reading

The Toyota Way by Jeffrey K. Liker, which is a tool I find very useful in the hospitality industry.

My most played music track

Yannick – Ces Soirées-là, gets me in the mood of dancing.

If I didn’t do my current job I would be

General manager at the Dolder Grand Hotel in Zürich.

Skill I don’t currently possess but would like to have 

Riding a motorbike.

My favourite kind of exercise

I currently work on a lovely project in France, and I simply love trekking in the wine yards of the great Rhône wines.

I relax while

I watch a superb run service in a restaurant.

I collect

Perfumes by Chanel.

My essential newspaper/magazine

Whenever I travel, I always buy the local Hello magazine in the airport. It keeps me updated on the society and which hotels and restaurants are hyped in that specific country.

My desert-island wine

It would be a Chateau d’Yquem – pleasing my palate with sweetness. Should of course be served chilled, which might be a challenge in this specific situation. Year 1986, the year I tasted this wine for the first time. It would give me the taste of pineapples, walnuts, vanillin and apricots – what more to wish for on an island!

I have learnt a lot from

My former father-in-law, who was a great hotelier.

My last meal and sip will be

Pasta and a Crozes-Hermitage.

FIND OUT MORE