Mr Alain Berruex started with an apprenticeship as a hotel and restaurant manager assistant in Grand Hôtel du Parc in Villars-sur-Ollon and then studied at the Ecole Hôtelière de Genève. After graduating he left for New Zealand where he worked as a F&B manager for 2 years in the newly-opened Sofitel Queenstown. Alain returned to Switzerland and work for two years in the Banquets department of the Beau-Rivage Palace in Lausanne. Then he went back to New Zealand to take up a position of F&B Director at the Museum Hotel in Wellington, for two years. He came back home and managed a nightclub for two and a half years, and joined after the opening team of the freshly renovated Hôtel Lavaux in Cully as a F&B Director. He arrived in January 2013 at EHL as a F&B assistant, has been promoted to Lecturer in September 2014 and to Senior Lecturer in September 2017.
Mr Alain Berruex
Senior Lecturer - Practical Arts
- Collective catering
- Food and Beverage Management
- He has launched the allergens symbol system for all the outlets in EHL