EHL - Ecole hôtelière de Lausanne
Ecole hôtelière de Lausanne is an ambassador for traditional Swiss hospitality and has been a pioneer in hospitality management education since 1893. It has created and inspired a unique professional community of over 25,000 hospitality professionals around the world.
Shaping the Future of Hospitality
As the first Swiss hotel school, EHL invented the methods that gave Switzerland’s hospitality management schools a reputation for excellence. With industry collaboration and research, we continue to bring innovation to the classroom and industry. We offer programs and services that prepare students, professionals and companies to shape the future of hospitality.
Life at EHL
Discover the facilities of our state-of-the-art campus in Lausanne,
and see what adventures await you in Switzerland, in Europe and beyond.
EHL Celebrates 125 Years
EHL celebrates 125 years of innovation & excellence. Since EHL invented the concept of Hotel Management education in 1893, it has continually pioneered new programs and teaching methods to deliver the highest quality in education. We will be celebrating our 125th anniversary throughout 2018 with events all around the world.
Where Does our Reputation Come from?
Education and industry rankings recognize EHL on a regular basis. Our reputation is built on the quality of our academic programs and accreditation, the success of our students, faculty and graduates, our commitment to research and innovation, and our close ties with industry leaders and companies.
Find the Best Talent
Our students offer companies several major advantages as interns and new hires.
- Ready to work: they have the training and skills to work effectively in teams or independently
- Culturally fluent: they come from more than 100 countries, and speak several languages
- Excellent attitudes: they have the “can-do” attitude and interpersonal skills for hospitality
Our Gourmet Restaurant
– Berceau des Sens
The Berceau des Sens is our gastronomic restaurant, where students learn the art of fine dining and service,
under the instruction of chefs and service professors who are experts in their field. The restaurant is listed
in the Gault Millau and is open to the public Monday through Friday. Reservations are strongly recommended.
