Meet Dorthe Madsen

Dorthe Madsen has been in the kitchen at Sinatur Gl. Avernæs for 26 years and knows every nook and cranny of the hotel. She is in charge of the cold part of the kitchen, where she twists her brain every day to come up with delicious dishes for breakfast and lunch. Dishes that both make guests happy and minimize food waste.

Why do you work at Sinatur?
"I do this because it's a nice workplace, I have good colleagues and a good boss. And I like that you work under your own responsibility. You have to vouch for what you do."

What is the best thing about being part of Sinatur?
"It's a lot of things, but especially the good colleagues, the good atmosphere and the way we run the business. I've often thought about what I'd do if I wasn't going to be here, and I can't think of that."

What does it mean to you that Sinatur is working to become a more sustainable and responsible hotel chain?
"It means a lot and also takes up a lot of space in my work. But it also takes up space when I get home. You take being responsible for nature home with you. I really love that we have a clear strategy for sustainability and responsibility. It is everything from how to sort waste to how to avoid food waste and use the leftovers creatively, so that the guest always gets a new experience. We get to use everything. And then we have the world's largest and most delicious biodiversity park filled with herbs. We are so lucky.

What does nature mean to you?
"It means a lot. I walk many kilometers in nature when I have time off. I don't wear anything in my ears, I just go out there and listen and look. I live close to Sinatur Gl. Avernæs and have both forest and beach right at my doorstep. I have also become a year-round swimmer and have not yet regretted a swim, even if it is on the cold side:"

Are you happy when you go to work?
"I am. I'm happy because I'm doing something that I'm passionate about and because I have wonderful colleagues."

What have you been most surprised by while working at Sinatur?
"That we have such a good collaboration across the six hotels and that we are constantly given the opportunity to develop. Our owners allow us to do a lot of things. When we started working with sustainability many years ago, we were quickly sent on courses and got help to minimize our food waste. I don't think it's difficult. We have always thought in terms of sustainability and I think that everyone is good at taking responsibility."

If you have to recommend Sinatur to others, what would you highlight?
"We are in favour of proximity, we are good at working together and have nice hotels."