Industry visits and talks from guest speakers are an integral part of Glion education. We ensure you meet and hear from leading figures from the world of hospitality. These include John Wood, a Michelin-starred chef with over 35 years of experience at some of the world’s biggest restaurants and hotels. John spoke to our students at the London Hub on Thursday 23^rd November, and offered key insight and advice.

A legendary career

John’s career has seen him work in a number of food and beverage positions. His determination saw him become the first English chef to work at the Hôtel Ritz Paris, after offering to work for free in exchange for experience. He has since worked at the Savoy Hotel, The Dorchester and The Grove, and cooked for the late Nelson Mandela. Additionally, he managed over 500 chefs and 37 restaurants for Burj Al Arab Jumeirah. These restaurants turned over half a million dollars a day in food alone.

John has conceptualized and opened nearly 70 restaurants during his career. He owns an international consultancy and recruitment company, which he launched in 2009.

Important advice

John offered key advice to our students, including what will happen to the UK hospitality industry post-Brexit. “It’s going to be challenging,” he said. “Less people will want to come and work in the UK, and there will be an impact on cost, industry and operations.”

When it came to setting up a business, John also provided some key points. “Don’t do anything half-baked,” he said. “stick to either the high end, high cost, or bottom end, high volume. Have a ten-year plan of where you want to be, and work it backwards.”

What about when it comes to starting your career? “Names help you internationally,” John advised. “Look for instantly recognizable names and think about what you’re going to learn there.”

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Susana Oliveri’s family have no hospitality history, so it may seem surprising it is the industry Susana wants to work in. However, she was determined to experience it and after falling in love with Glion, she is now Student Government Association (SGA) President.

“If you really want to be successful in hospitality, Glion is the place to be,” Susana said. “It has given me the opportunity to experience soft skills and real-life experiences. I have been taught teamwork, time management and understanding different cultures.” That multicultural atmosphere is something Susana feels is key to studying at Glion. “I have met people from all around the world – ‘contacts’ is one word, but lifelong friendships also apply.”

Becoming SGA President 

Despite being able to “clearly see the Glion spirit”, Susana knew improvements could still be made. “I became SGA President because I believe in making the changes that students inspire, rather than faculty,” she said. “I think it’s interesting to see what new things students can bring to the table, and it’s important to keep introducing new clubs that can gain more student interest.”

As SGA President, Susana has added a whole new committee, The Arts Club. This is perfect for students with an interest in painting and photography, the Glion band and culinary arts. Additionally, there is the Glion Charity Committee, which provides aid to chosen charity partners. There is also the Networking Committee, which puts tomorrow’s industry leaders face to face with the leaders of today. The Graduation Committee organizes an event at the end of the semester in accordance with graduating classes, while the Entrepreneurship Club gives students the chance to build their skills and devise inventive new projects.

Susana believes her role will help her succeed in her future goals. “My leadership skills have risen spectacularly,” she said. “There are so many responsibilities other than my team, including staying in contact with students and faculty. I have learnt how to balance and manage time. I’ve grown and I’ve learned.”

Learning for the future 

Internships are an integral part of Glion study, with Susana profiting from such opportunities. She worked in the Front Office department for her first internship, at the Penha Longa Ritz Carlton in Portugal, which she chose as she wanted to learn the language. “It was challenging yet interesting,” she said. “I saw the language barrier as a spring to jump higher.” For her second internship, she went a little further, working in marketing, PR and events for W Santiago in Chile.

For the future, Susana aims to be a General Manager. “I can’t wait to go out into the industry,” she said. “They teach us the skills we need to work in such a position. We also receive recognition from having studied at Glion. However, we should not take advantage – this is not a case of create your fame and go to sleep. We have the skills to take us where we belong.”

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The wellness industry has soared over the past decade. To reflect this, Glion is updating its current programs and launching new ones, highlighting the importance of this ever-growing industry. Mariana Palmeiro, part of a team of Glion experts leading these changes, tells us more in our latest blog.

The rise of the wellness industry

Defined by the Global Wellness Institute as “the active pursuit of activities, choices and lifestyles that lead to a state of holistic health”, wellness has become an increasingly important part of everyone’s daily lifestyles. Additionally, business cultures, services and products across the globe are also taking notice.

The wellness industry now boasts a revenue of $3.7 trillion, under which the spa industry represents $99 billion. Glion Institute of Higher Education is following this market closely, but not just on general subjects connected to hospitality. We are also looking at deeper subjects related to the importance of food and nutrition, beauty, and recent developments on health, longevity and wellbeing.

New changes at Glion

With this in mind, Glion has formed a team of experts who will be updating our current programs and adding the wellness aspect, as well as launching a few new programs that demonstrate the industry’s continued rise. The team is represented by:

• Mariana Palmeiro, a former Spa and Wellness Consultant who led fifferent projects and developments in Southeast Asia, Middle East and Europe;
• Marianne Rothenbühler, Senior Program Portfolio Manager with more than twenty years of experience in hospitality and executive education;
• Denisa Nitu, Program Portfolio Manager with an extensive experience in project management.

The first educational program the team has developed will integrate a full week’s course exploring luxury wellness in hospitality. This will go into the exiting Glion Bachelor’s program. Students will have an intensive course focusing on latest industry trends, management principles, wellness food and nutrition fundamentals, and exciting workshops in our healthy restaurant and bar, Fresh.

In the future, Mariana, Marianne and Denisa plan to launch a new wellness to business education program at Glion. This program will develop highly capable leaders in the wellness industry through training, education, career development, consultancy and research activities.

Glion’s team is currently pursuing global strategic alliances and joint ventures with leading brands, with the aim of developing tailored training and customized educational programs. The aim is to promote professional development and to achieve success stories, to be published and shared with students via white papers and case studies. The program is also constantly engaging leaders and strategic professionals as guest speakers, executives and contributors, in order to create an impactful experience.

We hope to launch this new program in April 2018.

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When you go to a nice restaurant, you’re not just going for the food. You want to be wowed by the service, the ambience and, often, the view. Whether it be a restaurant with a stunning city backdrop or a luxury resort in a breathtaking location, enjoying gorgeous scenery is just as important as eating great food. At Glion, our new restaurant, Le Bellevue, blends gourmet cuisine with a panoramic view of Lake Geneva. This ensures our students get to gain practical, hands-on skills while working in stunning surroundings.

To celebrate Le Bellevue’s launch, we took a look at five restaurants that offer some amazing views.

Ithaa Restaurant, the Maldives

When you hear the words ‘seafood restaurant’, you tend to think that just means what’s on your plate rather than what’s around you. At Ithaa, it’s slightly different – you get to enjoy your meal while watching thousands of beautiful fish swim around you. Located five metres below sea level at the Maldives’ Conrad Rangali Maldives Island resort, Ithaa is the world’s first all-glass undersea restaurant.

However, don’t worry about getting your feet wet. To enter the restaurant, you are led across a wooden jetty down a winding staircase. At the bottom is Ithaa, which offers space for 14 diners at a time and a dazzling display of sea life. The food is also highly recommended, with the locally-caught fish being a particular highlight (that is if you don’t mind eating it directly in front of its brethren).

Le Panoramic, Chamonix, France

Situated on the summit of Brévent, Le Panoramic offers a beautiful view of Mont-Blanc. A popular place for skiers to recharge their batteries, Le Panoramic is accessible via cable car, and fleecy blankets are available so you can bask in the views without getting cold. You don’t have to pay for a fancy meal here, either, as Le Panoramic also offers a variety of snacks.

Sierra Mar, California, USA

Sierra Mar is part of the Post Ranch Inn, an award-winning luxury hotel located in Big Sur. It is perched on top of a cliff along the coast off Highway 1, allowing for a magnificent sight of the California coast and mesmerising ocean views. In terms of dining, Sierra Mar boasts an extensive wine list, with over 2,600 selections available. The Morro Bay oysters and tasty Californian fare ensure you don’t just get a great view, you get unforgettable food as well.

Bangkok Treehouse, Bangkok, Thailand

This restaurant puts the fun and adventure into fine dining. Remember enjoying treehouses as a child? In Bangkok, you can rediscover that mystery and excitement at this gorgeous location. Bangkok Treehouse offers a tranquil escape from the hustle and bustle of the city, but you have to do some work in order to find it. It is not accessible by road, so the only way to get there is via foot.

Once you arrive, however, all that effort will be rewarded. Bangkok Treehouse boasts open-air roofs, incredible river views and an extensive menu offering the best locally sourced food. If a treehouse setting wasn’t nostalgic enough, they also offer free ice cream 24 hours a day!

Searcys at The Gherkin, London, UK

If you’re booking a table at a restaurant known for its views, you don’t want to miss out on a window seat. At Searcys, that’s not an issue – the tables run right around the venue, so every seat overlooks the Thames and London’s cityscape.

Searcys is located on the 39^th floor of The Gherkin, one of London’s most famous and innovative pieces of architecture. Inside, it offers the same suave, slick and sophisticated design.

Stunning views complement great food. Glion’s Le Bellevue restaurant provides a prestigious, unique dining experience for both students and the public. For more information and to book your table, visit our website.

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