Experience
2024 - Present
Director
Peppers Hospitality LLC
2022 - 2024
Corporate Vice President Food & Beverage
Oasis Experiences
2020 - 2022
Corporate Vice President Food & Beverage
Great Wolf LodgeChicago, IL
2011 - 2014
Corporate Director, Culinary Development
Norwegian Cruise LineMiami, FL
2008 - 2011
Corporate Director, Food & Beverage Operations
Carnival AustraliaSydney, Australia
2008 - 2010
Director Purchasing
Carnival AustraliaSydney, Australia
2004 - 2008
Corporate Manager, Restauration Operations
Princess CruisesValencia, CA
1998 - 2004
Hotel Operations, F&B Director, Corporate Hotel Operations, Corporate Beverage Operations Manager
Cunard LineMiami, FL
Education
2014 - 2014
Certified Executive Chef
American Culinary Federation
2014 - 2014
Certified Culinary Administrator
American Culinary Federation
2011 - 2011
Master of Science in International Management
University of LiverpoolLiverpool, UK
2010 - 2010
Master Chef
Norwegian Board of Education
2000 - 2000
Executive Hotel Management Program
École Hôtelière de LausanneLausanne, Switzerland
1995 - 1995
Senior Food & Beverage BA
Norwegian School of Hotel ManagementStavanger, Norway
1988 - 1988
Certified Chef
Norwegian College of Culinary Management
Advice from Lars Kristiansen
Quotes about career path, skills, and teamwork from an industry leader.
I was 15 years old when I knew I wanted to work in hospitality.
My dad wanted me to get into his construction business. But I went straight to culinary school combined with administration for two years in Norway, where I’m originally from. It started with a passion for the culinary side, I loved the ability to be creative and artistic. After my apprenticeship, I went into the Navy which is mandatory and then went on to open my own catering business and worked my way up.
When I was a Director of F&B Operations at Carnival in Australia, VP Sture Myrmell (now President) gave me this advice that I have never forgotten:
“Don’t forget how you would like to be remembered when you move, whether it is people’s perceptions, your conduct, your integrity or how you collaborate and work with your team.”
I like to reference this quote from Frank Lloyd Wright:
“I know the price of success: dedication, hard work, and unremitting devotion to the things I want to see happen and achieve.”
My wife is the best support I have.
She may not be a hospitality professional but she is a hospitality enthusiast and has high standards that constantly push me and inspire me.
We can always teach skills, but what we look most for is a good fit between candidates and us.
We look for people with integrity, who are respectful and committed to learning our ways and processes. It's important to continually learn so that you never become stagnant.
One book that I highly recommend is Blue Ocean Strategy by W.
Chan Kim and Renée Mauborgne. Innovation is part of my job and this book really teaches how to evolve and continue to grow.
As an ACF (American Culinary Federation) Culinary Certified Administrator I have facilitated practical exams up to CEC (Certified Executive Chef).
I am also very passionate about wine and the beverage industry and I lead monthly wine training for our super enthusiastic corporate staff as well – I love to teach. I also continue to educate myself by learning from my team, they all come from different background and have different skill sets, as well as our external partners, the wealth of information regarding their products, trends and innovation is incredible.
Roles in Culinary
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