Hospitality: Careers without boundaries
Hospitality is more than service; it is about creating unique experiences, building relationships, understanding needs, and cultivating an environment where everyone thrives. Our alumni stories exemplify how a strong foundation in hospitality can lead to remarkable achievements in any field.
Alexander Mackh – César Ritz Colleges Switzerland Alumnus
Alexander Mackh’s journey from a César Ritz Colleges Switzerland alumnus to a Forbes “30 Under 30” honoree underscores the transferable skills gained in hospitality that are valuable across a broad range of industries.
His story is one where the innovative thinking, curiosity, and customer focus taught at César Ritz Colleges Switzerland – ranked as the third-best hospitality school globally by QS World University Rankings – played pivotal roles in his entrepreneurial journey.
These competencies led him to create Grassl Glass a company specializing in wine-centric glassware that blends traditional craftsmanship with modern design. By actively engaging with customers and understanding their needs, Mackh developed products that resonate deeply with wine enthusiasts, demonstrating how a hospitality mindset can drive success in business, regardless of sector.
Iris Lei – HIM Business School Alumna
People skills are at the core of hospitality, so working in Human Resources at Richemont – a leading luxury goods group that owns renowned maisons like Cartier – feels very natural to Iris Lei. Managing employee relationships, initiatives to promote a positive organizational culture and driving the company’s talent development, are among her main areas of focus.
During her studies at HIM, Iris developed a strong global mindset and honed her intercultural communication skills, which she finds crucial to her HR role. HIM’s specializations and its practical approach, particularly through internships, allowed her to explore different fields and ultimately discover her passion for human resources. These experiences gave her the confidence and expertise to navigate the complexities of her current position.
The skills she gained from studying and working in hospitality prepared her to excel beyond the industry, to which she credits a fundamental part of her success today.
Yao Zhang – Swiss Hotel Management School Alumna
When Yao Zhang decided to pursue a Master’s, what attracted her to Swiss Hotel Management School (SHMS) was its focus on academic excellence and its industry reputation, supported by its standing as the world’s second-best hospitality school, according to 2024 World University Rankings.
Yao thrived at SHMS by embracing the practical learning and academic rigor that provided both theoretical knowledge and hands-on experience. This powerful blend of education, combined with SHMS’s extensive network, unexpectedly unlocked exciting opportunities. One such opportunity led Yao to excel in Sales and Marketing, leveraging the adaptability, creativity, and communication skills honed during her time at the school.
This exemplifies how hospitality can serve to transcend traditional career boundaries and unlocking new avenues for professional growth.
Christodoulos Theofanous – Culinary Arts Academy Switzerland Alumnus
At the 16th annual Cyprus Eating Awards 2020, it was star chef and CAAS alumnus Christodoulos Theofanous who clinched the top award. The journey to that point is a story of the transformative power of pursuing one’s passion, taking risks, and never giving up.
At age 30, Christodoulos made the bold decision to pivot from marketing and pursue a culinary career. However, choosing Culinary Arts Academy Switzerland was a big risk. Studying at the best culinary school in Switzerland meant leaving Cyprus and a lot of change for his family. With a burning passion and support from his wife, he finally took the leap and has never regretted it. After graduating, he returned to Cyprus with newfound confidence and creativity. He accepted an offer to oversee the restaurant at Alasia, a boutique hotel in Limassol, where he implemented seasonal menu changes and collaborated with renowned Michelin-star chefs. Today, he advises aspiring chefs that chasing one’s dream is hard but important.
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