Ecole hôtelière de Lausanne
I grew up in the Swiss countryside, which allowed me to work on a farm from a young age and build a special connection to food. The same passion brought me into the hospitality industry because I had to look for a side hustle to finance my culinary adventures. At age 18, I started working in the banqueting of a five-star hotel. This side hustle quickly turned into a passion as for my energetic personality the customer service job was a perfect balance to the long school days in secondary school. After finishing school, I worked at the ace hotel in London, where he found my love for community-centered hospitality businesses. The same love then made me venture into the vegetarian fine-dining world during my managerial internship at Cookies Cream Berlin. I absolved a start-up accelerator program throughout my bachelor's last year and acquired a professional self-management certificate to get me ready for my career. As a fresh graduate, I’m looking to join a young company and help accelerate its growth. I have a particular interest in innovative hospitality concepts that promote community building.