Gilles was born in the town of Vevey in Switzerland and has pursued his career in numerous countries before returning home. This worldly hotelier speaks fluent French and English and also has a working knowledge of Italian, German, and Indonesian.
At the tender age of sixteen, Gilles began a chef’s apprenticeship in his home town. As an apprentice, he acquired valuable skills such as how to select the best seasonal products, traditional and contemporary French cooking, and pairing food with wines. At the end of his apprenticeship, he was awarded the highest grade amongst the 160 apprentices who took the examination in Vaud, Switzerland. Later on, he obtained a Diploma of Advanced Studies in Hotel Management at the world-renowned, Lausanne Hotel School.
Gilles has worked for Hyatt Hotels & Resorts as an Executive Assistant Manager and Project Manager in several countries, including Switzerland, the United Arab Emirates, Egypt, China, and Vietnam. In addition to managing top quality food & beverage operations, he has been involved in the construction, renovation, and opening of a number of Hyatt Hotels. We first met Gilles in 2003 when he implemented our tea program during the opening of the Grand Hyatt Dubai, the company flagship in the Middle East and the company world’s largest food & beverage operation.
Presently, Gilles teaches hotel management courses and supervises dissertation research and writing at the Swiss Hotel Management School Centre of Excellence in Leysin, Switzerland. He was recently awarded a Master of Science Degree in International Hospitably Management and a Postgraduate Certificate in Higher Education both from University of Derby in the UK. His research interests include food & beverage, project management, and corporate sustainability.