What's Next
GLION
Glion Institute of Higher Education · Switzerland
I will be attending the Glion Institute of Higher Education in Switzerland, where I will pursue my Bachelor's degree in International Hospitality Business and continue building my path toward a global career in hospitality and event management.
My Glion Journey
A growing collection of the experiences, places, people, and opportunities shaping my time at Glion.
Domaine La Boulaz — Truffle Hunting Experience | Bonvillars, Switzerland
At Domaine La Boulaz, I took part in a full truffle experience that followed the ingredient from the forest all the way to the table. We began by going into the surrounding woods with a trained truffle dog, learning how truffles are located, harvested, cleaned, and prepared for culinary use. Back at the domaine, we explored different varieties of edible Swiss truffles and learned how their flavors, aromas, and uses can differ. We then worked together to prepare an entire truffle-focused feast, learning how the ingredient can be incorporated into both savory dishes and desserts. Being involved in the complete process gave me a much greater appreciation for the knowledge and work behind an ingredient that is so highly valued in fine dining. The experience showed me how local sourcing, culinary education, storytelling, and hands-on participation can come together to create a memorable gastronomic experience.
September 29 2026
Domaine La Boulaz — Truffle Hunting Experience | Bonvillars, Switzerland
At Domaine La Boulaz, I took part in a full truffle experience that followed the ingredient from the forest all the way to the table. We began by going into the surrounding woods with a trained truffle dog, learning how truffles are located, harvested, cleaned, and prepared for culinary use. Back at the domaine, we explored different varieties of edible Swiss truffles and learned how their flavors, aromas, and uses can differ. We then worked together to prepare an entire truffle-focused feast, learning how the ingredient can be incorporated into both savory dishes and desserts. Being involved in the complete process gave me a much greater appreciation for the knowledge and work behind an ingredient that is so highly valued in fine dining. The experience showed me how local sourcing, culinary education, storytelling, and hands-on participation can come together to create a memorable gastronomic experience.
September 29 2026
Wine & Spirits Committee Kickoff Event | Glion Bulle Campus
I participated in my first event as the new Director of Membership & Guest Experience for the Glion Wine & Spirits Committee during the committee kickoff at the Bulle campus. Our stand introduced students to the committee while I spoke with prospective members, explained our upcoming events and experiences, and helped sell new memberships. To make the kickoff interactive, we organized a blind tasting challenge featuring a rosé, white, and red wine, giving students the opportunity to test their knowledge while discovering different wines. The tasting cost CHF 4, and each participant was entered into a raffle for the chance to win a complimentary committee membership. Throughout the event, I focused on welcoming students, answering questions, promoting membership, and creating an approachable experience for people with different levels of wine knowledge. It was a great first opportunity in my new role to combine guest engagement, membership development, event activation, and wine education while representing the committee alongside Glion’s other student organizations.
September 24th 2026
Paul Bocuse — Lyon, France
Our visit began at L’Abbaye de Collonges, Paul Bocuse’s nearby event venue, where we explored how his legacy extends beyond the restaurant into large-scale events and entertainment, including its historic mechanical fairground organ. We then continued to the legendary Restaurant Paul Bocuse, where we toured the property, including the kitchens, dining rooms, and extensive wine cellar. The experience gave me a closer look at the attention to detail and tradition behind one of the most recognized names in French gastronomy. We then sat down for a six-course tasting menu, allowing us to experience traditional French-style service firsthand rather than only learning about it in the classroom. Throughout the meal, I was able to observe the pacing, presentation, table service, and coordination required to deliver an elevated fine-dining experience. Experiencing both the event venue and restaurant showed me how Paul Bocuse’s legacy combines culinary excellence, service, history, and entertainment into a complete guest experience.
October 1st 2026
InterContinental Lyon – Hotel Dieu | Lyon, France
I had the opportunity to visit the InterContinental Lyon – Hotel Dieu and explore how a luxury hotel operates within one of Lyon’s most historic buildings. The site visit gave me a closer look at the property’s guest experience, design, and approach to high-end hospitality. It was especially valuable to see how luxury service and modern hotel operations can be integrated while preserving the identity and history of a landmark property.
October 1 2026
Bernachon Chocolatier — Chocolate Production & Tasting | Lyon, France
At Bernachon Chocolatier, we went behind the scenes to see how one of Lyon’s renowned chocolate houses produces its chocolate and pastries from start to finish. During the factory tour, we learned about the transformation of cacao, explored the production kitchens, and watched the team preparing products by hand. Seeing the process firsthand showed me the level of craftsmanship, consistency, and attention to detail required to maintain a luxury culinary brand. We also learned about the ingredients and techniques that influence the flavor and quality of the finished chocolate. After the tour, we visited the Bernachon restaurant and boutique for a tasting, giving us the opportunity to experience the final product from a guest’s perspective. The visit connected production with hospitality and showed me how craftsmanship, storytelling, and service all contribute to the overall experience of a well-established culinary brand.
October 1st 2026
Cheese Grotto - Visit & Tasting (Gstaad)
Part of our Masterclass site visits was getting to experience the world of cheese and the production process that takes place for a family owned operation that does everything from herding the cows through the season up and down there own alp and then creating the product and storing in the most high quality way
October 2nd 2026
Gstaad
My trip to Gstaad gave me another opportunity to experience Switzerland beyond campus and explore one of the country's best-known luxury destinations. We got to visit the Hôtel de Rougemont & Spa and take a full operations tour of the different room types, the restaurant operations, the spa, and the daily operations.
October 2 2026
The journey continues.
My Vision
For me, Switzerland is more than just a place to study. It is the beginning of my global journey.
Everything I have done so far, from working in hospitality to coordinating events and building real-world experience, has led me to this next step. I am intentionally putting myself in an environment that will challenge me, refine my skills, and push me toward a higher standard.
I see this as the point where my experience turns into something much bigger. That is where I begin building not just a career, but my place in a global industry.
About Glion
The Standard I Want to Be Surrounded By
I chose the Glion Institute of Higher Education because it represents exactly the level of excellence I want to be surrounded by. Glion is known for developing leaders in luxury hospitality, global business, and high-level service, and that directly aligns with the career I am building.
I want to learn in an environment where attention to detail, professionalism, and guest experience are not optional. They are expected. Being at Glion will allow me to grow in a setting that reflects the real standards of the industry I want to be in. Being at Glion will allow me to grow in a setting that reflects the real standards of the industry I want to be in.
My Program
International Hospitality Business
At Glion, I will be pursuing my Bachelor's degree in International Hospitality Business. My focus will be on guest experience, event operations, and global hospitality management. These are areas I have already started building experience in and want to continue developing at a higher level.
What excites me most is that this program is not just classroom-based. I will be actively learning through real-world applications, which allows me to take what I already know and expand it into a more strategic, business-driven mindset.
This is where I begin turning my hands-on experience into long-term expertise.
International Experience
Three International Internships
One of the most important parts of my experience at Glion will be completing three international internships. These are not just opportunities. They are a major step in building my global perspective.
01
First Internship — Operational Foundation
In my first internship, I will focus on learning the fundamentals of hospitality operations. I will be working directly in service roles, gaining hands-on experience in guest interaction, service standards, and daily operations. This stage is about understanding how high-level hospitality environments function at the ground level and building discipline, attention to detail, and consistency.
02
Second Internship — Management Practice
In my second internship, I will move into a more advanced role where I begin taking on greater responsibility. This includes supporting team coordination, assisting with operational decision-making, and understanding how management oversees service flow, staff performance, and guest satisfaction. This stage is where I begin transitioning from execution into leadership.
03
Third Internship — Advanced Experience & Specialization
In my final internship, I will be working in a more specialized or higher-level environment, focusing on areas such as event operations, guest experience strategy, or large-scale hospitality management. This stage is about applying everything I have learned and performing at a higher level, preparing me to step directly into professional roles after graduation.
For me, this is where everything becomes real where I take what I've learned and prove that I can perform in live, high-pressure environments on an international scale.
Each internship builds on the previous one, allowing me to progress from learning operations to understanding management and ultimately performing at a professional level in global hospitality environments.
The Environment
A Sneak Peek Into the Facilities I Will Be Learning In
Located on the Glion campus in Montreux, Switzerland, this is the Michelin-starred restaurant where students train under real fine dining conditions. It is not a simulation. It is an actual luxury dining environment where the standards are exactly what you would find in the world's top restaurants — and where I will be learning to operate at that level.
Michelin-starred restaurant · Glion Institute of Higher Education · Montreux, Switzerland
Why Switzerland
I chose Switzerland because it represents the highest standard in hospitality. The level of precision, discipline, and service that exists there is something I want to be surrounded by every day.
Switzerland is only the beginning my career is global, and the opportunities I am stepping into are on a completely different level.
My Career Direction
Building at a Global Level
My goal is to build my career in hospitality and event management at a global level, focusing on high-end guest experience and large-scale operations. I am drawn to environments that require precision, organization, and the ability to deliver seamless experiences under pressure.
I want to be in positions where I am responsible for creating experiences that people remember, whether that is through events, hospitality spaces, or large-scale operations.
Everything I am doing now is building toward that.
My Growth
I see this next step as a major shift in my life. Up to this point, I have built my foundation through experience: working, learning, and putting myself in real situations.
Now, I am combining that with a global education that will take everything to another level. I am not just going to Glion to study. I am going there to grow, to push myself, and to prepare for the level of career I know I am capable of building.
This is not just my next step.
this is where my global career begins.