Ever since she was a little girl, Glion Alumna Blanca Bertely ’06 believed that delicious food was the fastest way to make someone feel at home. Her love of welcoming and pleasing others inspired her to get a Bachelor in Hospitality Management at Glion, where her interest for fine dining blossomed into a true passion for culinary arts. She made the leap from passionate foody to entrepreneurship by co-founding her own bakery – Mi
Martina started her own communications agency. Years after her hospitality degree, armed with a passion for food & travel and valuable experience, she created her own ideal job. After working in the hospitality and events industries, Martina Peters (2000, BSc in Hospitality and Tourism Management) was looking for a better work-life balance. As a young mother, she wanted the flexibility to be available to her family, and still have a challenging,
Technology is advancing at an alarming rate, especially in the hospitality and tourism industry. Customer-facing interactions are quickly being replaced with self-scan, self- check transactions, which have enabled the customer to become more self-sufficient. A study at the University of Oxford has even revealed that by the year 2033, as many as 47% of modern day job roles could be claimed by automation. Is it the end for customer service provided by actual people?
To open their dream restaurant, two Glion friends went to Texas in search of all the right ingredients. Very soon, ‘Melt’ will open its doors as the first Texas BBQ restaurant in Paris. When Jean Ganizate and Antoine Martinez tasted real barbecue (BBQ) in New York City for the first time, it was a revelation. They followed their taste-buds back to Texas to find the techniques and recipes behind the
Glion alumnus Jeffrey Messud, founder and CEO of Xotelia, describes the four steps that he followed to create Xotelia, a hospitality tech startup that manages bookings and booking channels for vacation rentals. He also provides a wealth of insights into the changing world of hospitality and offers three tips on how he grew his company from a staff of two and zero clients in 2012, to a staff of 24 managing