{"id":34946,"date":"2025-09-30T01:26:26","date_gmt":"2025-09-29T23:26:26","guid":{"rendered":"https:\/\/houno.com\/?p=34946"},"modified":"2025-09-30T08:43:12","modified_gmt":"2025-09-30T06:43:12","slug":"meet-president-of-houno","status":"publish","type":"post","link":"https:\/\/houno.com\/fr\/meet-president-of-houno\/","title":{"rendered":"From Chef to CEO: \u00a0Meet Rasmus Vingaard Larsen, President of HOUN\u00d6"},"content":{"rendered":"\n
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From the heat of the professional kitchen to the helm of one of the most innovative oven manufacturers, Rasmus Vingaard Larsen has walked a path that few can claim. As President of HOUN\u00d6, Rasmus brings more than leadership to the table – he brings lived experience, a chef\u2019s eye for detail, and a deep understanding of the challenges foodservice professionals face every day. <\/p>\n<\/div><\/div><\/div>\n<\/div>\n\n\n\n

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But before boardrooms and product strategies, there were knives, cutting boards, and the fast pace of kitchens in Denmark and Norway. Rasmus began his career as a chef, working his way through the ranks as chef de partie<\/em>, sous chef<\/em>, and chef de cuisine<\/em>. During his time in Oslo, he was part of the team at Restaurant Oro, a restaurant that earned its Michelin star while Rasmus was at the stove. His early years were defined by hard work, creativity, and discipline; traits that remain central to his leadership style today. <\/p>\n<\/div><\/div>\n\n

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A defining moment in his culinary journey was his involvement in the Bocuse d\u2019Or, one of the world\u2019s most demanding culinary competitions. In 2001, he took part as commis for Team Denmark, where precision and performance were everything. Then again in 2003, he returned as part of the backstage crew, supporting the competitors and absorbing the intense energy and discipline of the competition. These experiences taught him to focus, perform under pressure, and constantly seek improvement – lessons that continue to shape how he leads teams and develops products at HOUN\u00d6. <\/p>\n<\/div><\/div><\/div>\n\n\n\n

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Rasmus Vingaard Larsen, President of HOUN\u00d6<\/figcaption><\/figure>\n<\/div><\/div>\n<\/div>\n\n\n\n
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The journey through HOUN\u00d6<\/h2>\n<\/div><\/div>\n\n
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In 2007, Rasmus hung up his chef whites and stepped into a new role at HOUN\u00d6. But he did not leave his chef mindset behind. He brought it with him. Starting as a product manager, he quickly demonstrated how valuable a culinary background could be in the world of foodservice technology. <\/p>\n<\/div><\/div>\n\n

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From shaping user-friendly oven interfaces to redefining performance standards, Rasmus had one clear advantage: thinking like a chef. He knew what professionals needed because he had been one. His passion for making things better, from workflows to results, drove him to spearhead innovation initiatives such as IoT development, lead product management, and even take on the role of interim Head of Engineering during the creation of the Invoq oven series. <\/p>\n<\/div><\/div>\n\n

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In May 2023, his journey came full circle as he stepped into the role of President of HOUN\u00d6. <\/p>\n<\/div><\/div>\n\n

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A chef\u2019s perspective in every oven and in leadership<\/h3>\n<\/div><\/div>\n\n
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At the core of HOUN\u00d6\u2019s product philosophy is something unique: designing ovens through the eyes of a chef. This approach has been central to the success of the Invoq series, a range of ovens that balance intelligent design, energy efficiency, and culinary performance. <\/p>\n<\/div><\/div>\n\n\n

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Being a chef isn’t just about cooking. It’s about problem-solving, timing, precision, and creating joy for others. That mindset is incredibly valuable when you’re designing professional equipment.<\/p>\n<\/div><\/div>\n\n

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– Rasmus Vingaard Larsen, President of HOUN\u00d6<\/p>\n<\/div><\/div><\/blockquote>\n\n\n

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Thanks to Rasmus\u2019 background, HOUN\u00d6\u2019s ovens are not just engineered, they are crafted. With intuitive controls, flexible cooking modes, and a focus on day-to-day usability, they reflect a deep respect for the people who rely on them in their kitchens. <\/p>\n<\/div><\/div><\/div>\n<\/div>\n\n\n\n

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In the kitchen, no chef works alone. And in business, Rasmus believes, neither should a leader. One of his first moves as President was to shape a strong and collaborative management team, bringing together individuals with different skills and perspectives. His leadership style reflects the best kitchen brigades – clear roles, mutual respect, and a shared goal. <\/p>\n<\/div><\/div>\n\n

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At HOUN\u00d6, teamwork is more than a value. It is a culture. Rasmus encourages cross-functional collaboration across departments, from engineering and marketing to customer service and manufacturing. Because when the whole company works together like a high-functioning kitchen team, the results speak for themselves. <\/p>\n<\/div><\/div><\/div>\n\n\n\n

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