For Vincent Thiers, there is always something to remind him about his time at Glion. His passion and commitment to the school saw him become President of the Student Government Association (SGA), and ignited his desire to become an entrepreneur. Not only that, but his connection to Glion goes deeper – he met his future wife while studying here. Vincent is now Co-Founder and Managing Director of Cinch Media, as well
Glion alumna Jessica Wong learnt that resilience was key to her future while studying the PG Certificate in Hospitality Relations. Those traits led her to securing a successful internship in public relations at The Communications Store (TCS). While there, luxury hotel chain The Peninsula Hotels became her favourite client. A few years later, Jessica landed her dream job with the hotel, working as Director of Public Relations in their Beverly Hills in-house team.
Ever wonder what it might be like to run a non-profit hospitality organization where the goal is not just to please guests, but to improve the local population’s access to sustainable food and education as well? Meet Inge de Lathauwer, the founder of Sumba Hospitality Foundation and discover what a typical day is like running an eco-tourism site and hospitality school. After many years consecrated to motherhood and philanthropist
Glion gave Rojjirat Opassuwan, originally from Thailand, the chance to experience a multicultural environment. Studying alongside people from different cultures has stood Rojjirat in good stead, and he now works as a sales executive for Rosewood Phuket, looking after leisure markets in the Middle East, India and the USA. “Glion is very diverse, and there are so many nationalities on campus,” said Rojjirat. “We were automatically put into a multicultural environment,
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