Something immediately clicked for him: “I became aware that the quality of a meal doesn’t just depend on what’s in the plate.
It’s a combination of little things from how dishes are served, to how the dish goes with wine, without forgetting table arts, the price range, the welcome, etc.
I decided to start school again in a hotel management school.
Vatel Brussels had just opened and was giving classes in English. I immediately left to move to Belgium.
That was the beginning of Thomas’s Vatel years, where he blended theoretical courses in classrooms with practical experience in our school’s partner hotels and internships at:
- Hilton Brussels
- The Crowne Plaza Brussels,
- Kempinski Schloss Reinhartshausen
- Djibouti Palace Kempinski.
“I was really impacted by Professional Culture courses. Didier Moreau, our professor, was formerly a hotel General Manager in different countries which made his courses credible and exciting.
That’s one of Vatel’s greatest strengths: faculty members are also professionals in the field, and often still working.”
In 2012, when he graduated from Vatel, Thomas was hired in the hotel where he had done his final internship.
Going from the Special Events Manager to the Sales Manager for the Djibouti Palace Kempinski, he returned to his first love: restaurant services.
Read Thomas’s Success Story