Lecturer – Practical Arts
Bachelor (Preparatory Year)
Federal certificate in Restaurant Management - Hotel Gastro Formation, Lonay, VD, Switzerland
Professional and academic experience:
I joined the Ecole Hôtelière de Lausanne seven years ago as a front-of-house assistant in the school’s gourmet restaurant, the Berceau Des Sens. In 2010, I was promoted to service supervisor at La Ferme then, in 2011, I became the second in command at the Berceau Des Sens.
That is when I had the opportunity to train to obtain federal certification in restaurant management, which I received in July 2014.
Before I was lucky enough to be hired on at this prestigious school, I did several stints in prestigious establishments in Switzerland such as head of service at the Hotel “Le Montbrillant” in Geneva, and head waiter at the Olympic Museum’s restaurant in Lausanne.
My passion for restaurants also allowed me to discover many other countries such as New Zealand, where I lived for five years as duty manager in a variety of prestigious establishments in Auckland and Russel, in the Bay of Islands area.
After graduating from the Ecole Hôtelière de Blois (France) in 1990 where I receive a degree in Hospitality Management, I wanted to sharpen my language skills so I spent two years in London where I worked as a head waiter at Le Pont de la Tour (at Tower Bridge) restaurant and The Ivy (Leicester Square) from 1990 to 1992.