Martin Green

Alumni Accelerator win is just the beginning, says Poynto founder Vasily Grogol

Vasily was quick to praise Frédéric Frère, his mentor throughout the Accelerator program. Longer standing readers of The Insider may remember our profile of Frédéric’s own entrepreneurial endeavors. He is…

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Diversity in hospitality: how cultural inclusivity defines the industry

Stefano Battaglia Glion Lecturer As the most global of industries, hospitality is powered by diversity – with large hotels typically having multiple nations represented among both guests and staff. Glion…

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Compelling conversations: The Insider puts hospitality center stage

Three contrasting personalities, all with great stories to tell and valuable insights to share… Peter Schickling, Hazel Limfat and Frédéric Biousse made our inaugural “In Conversation With…” event a compelling…

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Change management: Glion alumnus Gabriel writes the book on how to transition from hotelier to consultant

“In reality, my aim was to answer some of the many questions people have asked me over the years and also some of those I asked myself, such as why…

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Go bespoke: meet the travel-obsessed alumni with a passion for personalization

“Morocco has basically been sold the same way for about 20 years,” says Adam. “The same camel rides, the same medina over and over. But, you know, this country has…

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The nose: the ultimate compass to luxury experiences

Executive Master’s graduate Alexandra Alves Gaspar is intrigued by the sensory side of luxury; and in this exclusive guest article, she reveals how the nose can be our gateway to…

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Cook with Stéphane Décotterd #11 – Lake Geneva pike roast, Ratte potato brandade with lavender, pike head jus and pointed cabbage

After a one issue break, we return to our series of personal recipes from Michelin-starred chef Stéphane Décotterd. And its key ingredient could hardly be more locally sourced, as it…

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Alumni Accelerator win is just the beginning, says Poynto founder Vasily Grogol

Diversity in hospitality: how cultural inclusivity defines the industry

Compelling conversations: The Insider puts hospitality center stage

Change management: Glion alumnus Gabriel writes the book on how to transition from hotelier to consultant

Go bespoke: meet the travel-obsessed alumni with a passion for personalization

The nose: the ultimate compass to luxury experiences

Cook with Stéphane Décotterd #11 – Lake Geneva pike roast, Ratte potato brandade with lavender, pike head jus and pointed cabbage

Consulting the consultants: meet the two entrepreneurial graduates helping other hospitality businesses

World’s best luxury destinations – #4 The American ‘Great Outdoors’

Entrepreneurial alumnus Ronald Homsy launches a new hospitality management venture