Thomas Pronnier

Thomas Pronnier has strong expertise in fine dining and practical hospitality education. After completing his studies in Paris, he began his career in 2003 at the Lausanne Palace, where he spent seven years progressing from Chef de Rang to Maître d’Hôtel. He then opened and managed a Lebanese gastronomic restaurant in Lausanne for three years, followed by the management of a Michelin-starred restaurant in Morges.

In 2015, Thomas joined EHL as an Assistant F&B in the Events Department, where he coordinated operational services while supervising students. This role strengthened his teaching approach, focused on hands-on learning and the transmission of practical skills in real-world settings.

In 2020, he became a Lecturer in Practical Arts, specializing in restaurant service within one of EHL’s bistronomic outlets. He trains students in the core skills of the Chef de Rang role, from guest reception to full table management. He also earned a didactic certification through HES-SO training programs, enabling him to design and deliver classroom-based courses covering service principles, quality standards, guest communication, sustainability, and team management.

Committed and supportive, Thomas plays a key role in student assessment through field observation, formative and summative evaluations, and personalized feedback. His teaching philosophy is rooted in engagement, discipline, and kindness, aiming to instill both technical skills and a professional mindset aligned with the demands of the hospitality industry.