GASTRONOMY MANAGER JOHN BECH AMSTRUP

​John Bech Amstrup is the hotel director and gastronomy manager at Denmark’s most beautiful seaside hotel. Dyvig Badehotel opened on 1st July 2010.

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John Bech Amstrup has been in charge of hotel operations since it opened. He came to us from the beautiful and very idyllic Schackenborg Slotskro in Møgeltønder, where the owner and CEO of Dyvig Badehotel, Hans Michael Jebsen, owns the royal inn in partnership with HRH Prince Joachim of Denmark.

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John Bech Amstrup was trained as a chef at Hotel Hedegaarden in Vejle, and has worked at a number of fish restaurants, in Michel Michaud’s brasserie at the luxurious Ruth’s Hotel in Skagen, and at Schackenborg Slotskro in Møgeltønder.

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​John Bech Amstrup was trained as a chef at Hotel Hedegaarden in Vejle, and has worked at a number of fish restaurants, in Michel Michaud’s brasserie at the luxurious Ruth’s Hotel in Skagen, and at Schackenborg Slotskro in Møgeltønder.

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Dyvig’s cuisine, its restaurants and its events are rooted in Danish and French ingredients and with great respect for these. The dishes are served with the intention that the ingredients must be able to speak for themselves, with no more than 4-5 different flavours – the pure taste is what is preferred.

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The cuisine is based on Danish ingredients – meat from BF-oks in Nyborg, fish from Hanstholm, vegetables from Gartnerhallen in Aabenraa and we source all of the local produce ourselves, including

​eggs from nearby Mjels, mushrooms picked in the woods, etc.

The French produce arrives every Thursday from Rungis market near Paris. It is delivered by the faithful Peter Paris in Aarhus and reflects the season, as does our Danish produce. This applies, for instance, to our Perle Blanc oysters, foie gras, asparagus, juices, butter etc.

John Bech Amstrup is part of the jury that selects ‘the Nordic Prize’, which is awarded to the best Nordic restaurant. See more on The Nordic Prize here

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– John Bech Amstrup

Gastronomy manager of Dyvig af Badehotel