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Fournais in the Media

Fournais in the media

  • Kim Fournais on leadership, responsibility and the vision for Vejrø

    DK - Politiken · June 2026

    In this personal portrait marking his 60th birthday, Kim Fournais reflects on leadership, responsibility and the realities of building and leading a company. The article also explores his long-term vision for Vejrø and his commitment to regenerative agriculture, renewable energy and demonstrating how sustainable solutions can work in practice.

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  • Kim Fournais on the vision behind Vejrø

    DK - Børsen Pleasure · May 2025

    Kim Fournais shares the vision behind Vejrø and its transformation into a self-sufficient island centred on regenerative agriculture, renewable energy, biodiversity and a close connection between nature, food and hospitality.

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  • A living laboratory for sustainable luxury travel

    EN - Forbes · June 2025

    Forbes explores Kim Fournais’ long-term vision for Vejrø: a private Danish island where regenerative agriculture, modern technology, responsible gastronomy and relaxed hospitality come together as a practical model for a more balanced way of living.

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  • Vejrø Resort: The luxuries of island life

    DK - Scan Magazine · 2025

    Scan Magazine tells the story of Vejrø’s revival under Kim Fournais and presents the island as a distinctive destination combining tranquillity, nature, gastronomy and responsible hospitality.

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  • Vejrø demonstrates a possible energy solution for the future

    DK - Børsen · September 2025

    Børsen visits Vejrø, where Kim Fournais and an energy developer established by CIP are using the island as a real-world demonstration of a potential solution for Denmark’s increasingly constrained electricity grid.

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  • Podcast: A meaningful conversation with Kim Fournais

    DK - Meningsfulde Samtaler · December 2025

    Kim Fournais reflects on time, leadership, responsibility and what makes work meaningful. The conversation moves from the creation of Saxo Bank to Vejrø’s renewable energy, microgrid and regenerative agriculture - and the mindset of continually asking how things can be improved.

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  • Kim Fournais on investment, Europe and global risk

    EN - L’Express · December 2025

    In an extensive interview, Kim Fournais discusses investment culture, financial education, artificial intelligence, cryptocurrencies and geopolitical risk. He also explains why Europe still has the resources to become a strong and prosperous global power.

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  • Kim Fournais on discipline, leadership and success

    DK - Jyllands-Posten · 2025

    In a personal leadership profile, Kim Fournais discusses the habits, discipline and mindset behind his working life - and why success begins with taking responsibility for how time and attention are used.

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  • Long-term investment in Vejrø’s development

    EN - FehmarnBusiness · June 2025

    The article examines the scale of Kim Fournais’ long-term investment in Vejrø and the financial commitment required to develop an independent island destination built around green technology, self-sufficiency and high-quality hospitality. Denne artikel er kritisk vinklet omkring Vejrøs underskud. Jeg ville ikke sætte den på Fournais’ presseside, selvom den hører med i den samlede omtale.

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  • Mario Wolgast appointed Head of Hospitality at Fournais Group

    DK - La Tribune de l’Hôtellerie · January 2026

    La Tribune de l’Hôtellerie presents Fournais Group’s growing hospitality portfolio across Denmark and Mallorca. The article highlights Kim Fournais’ ambition to develop distinctive destinations centred on regenerative agriculture, responsible hospitality, biodiversity and an authentic farm-to-table approach.

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  • When vision and determination create a living island community

    DK - Minbaad.dk · July 2026

    The article explores how Kim Fournais’ long-term vision has transformed Vejrø into a living island community where regenerative agriculture, renewable energy, gastronomy, biodiversity and thoughtful hospitality are closely connected.

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  • New plans for the former Denmark’s Aquarium presented to the public

    DK - SN.dk · August 2026

    Kim Fournais presents the vision for revitalising the former Denmark’s Aquarium in Charlottenlund. The proposed destination will bring new life to the historic site through cultural experiences, restaurants, wellness and public gathering spaces, while reconnecting Charlottenlund Palace Gardens with the Øresund coastline.

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PRESS ENQUIRIES

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A Letter from Our Founder

For most of my life, I have been driven by curiosity.
Curiosity about people, business, nature and how things work – but perhaps even more importantly, how they could work better.

Over the years, I have been fortunate enough to build successful businesses. Success, however, has a way of changing the questions you ask yourself. At some point, it is no longer about what else you can build. It becomes about what you want to leave behind.

That question became the beginning of Fournais.

Not because I wanted to create another company, but because I wanted to create places that demonstrate a different way forward. Places where nature, business and people are no longer seen as separate, but as parts of the same living system.
For too long, we have accepted the idea that protecting nature requires sacrifice – that responsibility comes at the expense of comfort, beauty or quality of life. I have never believed that. I believe the opposite.

When we work with nature instead of against it, everything becomes stronger.

Healthier landscapes produce healthier food. Thriving ecosystems create resilient communities. Beautiful places inspire people to care for them. Responsible businesses can restore far more than they consume.

When I first came to Vejrø, it was a forgotten island. The buildings were deteriorating, nature had been neglected and opportunities had disappeared. It reminded me that decline is rarely inevitable – it is simply the result of countless decisions made over time. If that is true, then regeneration is also a decision. One made every single day.

Today, Vejrø tells a different story. Not because the work is finished, but because every year the island becomes healthier, richer and more alive than the year before. To me, that is the true meaning of regeneration. Not perfection, but continuous improvement.

That philosophy now guides everything we do at Fournais. Whether we restore landscapes in Denmark, cultivate ancient olive groves in Mallorca, develop renewable energy systems, create places for hospitality and wellbeing, or establish environments where knowledge can be tested and shared, I do not see separate businesses. I see one connected ecosystem, where soil, water, energy, food, biodiversity, human health and knowledge constantly influence one another.

Nature has always understood this. Perhaps it is time that we do too.

Fournais exists to explore what becomes possible when we stop treating nature as a resource and begin recognising it as the system that sustains us. Not through theories or promises, but through real places that people can experience. Places where ideas become landscapes. Where agriculture restores biodiversity. Where energy creates resilience. Where hospitality contributes to wellbeing. And where every project becomes an opportunity to learn, improve and inspire others.

My hope has never been to build something extraordinary for ourselves. It has always been to build something meaningful that others can learn from.

If Fournais can help demonstrate that healthier ecosystems, stronger communities and better businesses are not competing ambitions, but outcomes of the same well-designed system, then we have achieved something worthwhile.

Because I believe the future is not something we inherit.
It is something we cultivate.

Kim Fournais
Founder, Fournais

JORD

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Vegetariske retter er markeret med et (v)
Vegetarian dishes are marked with a (v).

Alle priser i Danske Kroner
All prices are in DKK incl. VAT

Der tage forbehold for ændring i menuen, da den følger sæsonens grøntsager
We reserve the right to make changes to the menu, as it follows the season’s vegetables.

RESTAURANT JORD 

Vi arbejder i øjeblikket på at forbedre menuen til JORD med afsæt i en kompromisløs jord-til-bord-filosofi.

Råvarerne dyrkes, høstes og forædles med respekt for naturens rytme – grøntsager fra Vejrøs marker, kød fra øens dyr, friskfanget fisk, vilde urter og fermenterede elementer fra eget køkken.

Fermentering, ild og langsom tilberedning er bærende teknikker. Menuen formes af sæsonen og det, jorden giver os netop nu.

Det, der gror her, serveres her.