EHL, the first hospitality school in the world

I. EHL’s History of Excellence

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A. The EHL today

After being the first hotel school in the world, today EHL is one of the first to include business management courses in its curricullum and becoming a comprehensive hospitality business school. This shift acknowledges the complexity of the hospitality industry, which encompasses much more than hotel management and requires knowledge in areas such as finance, marketing, human resources, and strategic management to successfully lead in a competitive global market.

École Hôtelière de Lausanne leverages a robust global network established since 1926, uniting over 30,000 alumni and numerous industry partners spread across 150 countries to advance hospitality education and professional practices worldwide. This collaboration fosters a dynamic exchange of knowledge and resources, the partners actively participates in mentoring, recruitment, and knowledge sharing, reinforcing EHL's global impact and ongoing commitment to excellence.

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EHL's global reputation is highlighted by its consistent ranking as number 1 hospitality school by :

- QS World University Rankings (2019-2024).

- CEO World Magazine (2019-2021).

These prestigious awards, earned over more than ten years, affirm EHL’s ongoing leadership and creative influence in international hospitality management education.

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B. The origins of the hotel school

Before EHL, the hospitality sector was primarily learned through apprenticeships without a comprehensive curriculum that integrated practical and managerial skills. The need for formal education in the hospitality industry with professional standards became obvious to Jacques Tschumi, the founder of the school.

In 1893, a group of young people started École Hôtelière de Lausanne in a room at the Hôtel d'Angleterre overlooking Lake Geneva. They had a bold vision: to transform the art of hospitality into a profession worthy of formal education. This initiative set the stage for what would become the world standard in luxury hotel training.

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On October 15th, 1893, twenty-seven students came together to deepen their understanding of hospitality and study subjects such as arithmetic, accounting, geography, and languages. They immediately put their new skills to practical use at the Hotel d'Angleterre.

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EHL’s creation solved 4 main issues in the industry :

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1 - Professionalization of Hospitality

EHL introduced a structured approach to hospitality education, combining practical skills in hotel management with theoretical knowledge in service, business, and culinary arts. This formal education was essential to elevate the profession to meet growing expectations around service quality and operational efficiency in a burgeoning tourism industry.

2 - Standardization of Service Quality

As travel and tourism expanded, there was a clear need to standardize service quality across different regions and countries. EHL’s curriculum helped set these standards, in order to have a consistent level of service.

3 - Business Acumen

EHL recognized the importance of managerial skills in hospitality, helping to transform it from a service-only perspective to a comprehensive business-oriented approach.

4 - Innovation and Leadership in the Industry

There was a need for leaders who could innovate and drive the hospitality industry forward. EHL has been at the forefront of introducing new concepts and technologies in hospitality.

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C. The key moments of EHL's history

Over the years, EHL went through various milestones to become the house of luxury and innovation that we know now. From establishing the first Alumni Association in 1926 to gaining academic recognition as a university in 1998, each moment has been a step forward in EHL's mission to offer unparalleled education and training. Each of these milestones tells a story of a relentless pursuit of excellence and a deep commitment to shaping the future of hospitality.

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The birth of the EHL Network - 1926

EHL established its Alumni Association, which quickly grew to 500 former students in the first year and included directors of prestigious hotels. Initially, the association organized annual reunions, creating a strong sense of community and continuity among graduates, which helped in sharing industry insights and fostering professional growth.

The school was in the verge of going extinct after its forced shutdown during WWII, but thanks to the 600 alumni at the time and a successfull fundraiser, the school reopened its doors in 1943.

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Program evolution from hospitality to Management - 1989

Just before reaching a decade of teaching, EHL had to question its philosophy, the market was changing and the needs were evolving as businesses were exapnding internationally and hotels needed more well-rounded leaders.

With this in mind, EHL expanded its curriculum beyond practical hotel training to include business and management programs. This new focus included the introduction of courses in finance, marketing, and human resources  arming its students with the necessary skills to steer the industry through evolving market conditions.

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Opening of Berceau des Sens, the first decorated university restaurant - 2011

The opening of the Berceau des Sens, a public fine-dining restaurant, the first university restaurant to receive a Michelin star 8 years after opening. This restaurant was staffed by students under the guidance of world-renowned chefs, providing a real-world training ground that adhered to the highest standards of culinary excellence and guest service.

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II. EHL's global impact on the luxury industry

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A. EHL's partners and projects

In the span of only 1 year, EHL accomplished so much for the advancement of the industry as well as its students. A partnership with NYC health and hospitals has been signed to enhance patient care, the students and academics alike will participate in this joint project. The same has been done with the renovation of Mandarin Oriental Singapore, a partnership made to let students be an integral part of the redesign of the hotel, and the rebranding as well the strategy of the institution going forward.

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The EHL is also active in the education fo active hospitality managers and asset owners, as it launched an ESG program with the help of the Energy and Environment Alliance and King’s Business School to help them navigate through the new stakes that are being brough to the market.

A partnership with Cartier has elevated the programs to include industry players in the education of tomorrow’s leaders, Dr Achim Schmitt, Dean of EHL Hospitality Business School, highlighted the educational value the partnership will bring: "Our collaboration with Cartier represents a significant enrichment of our educational offerings, providing our students with unparalleled access to the luxury sector. Through field and industry discovery expeditions, immersive experiences, and expert lectures provided by Cartier, our students are uniquely positioned to conceptualize and create cutting-edge luxury experiences.”

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Luxury companies are also seeking EHL’s help for employee training as did Explora Journey the luxury lifestyle brand of the MSC Group (Cruiseship journeys). The partnership provided an innovative and world-class Guest Experience Foundations training programme for all Explora Journeys’ onboard employees. “we are proud to partner with the world’s leading hospitality school, EHL. This partnership will offer our employees world-class luxury hospitality education and represents a significant step in ensuring that we continue to deliver exceptional guest experiences.” said Michael Ungerer, CEO of Explora Journeys. “We believe that investing in training and development will enable us to create a distinct, culturally intelligent and sustainable service culture across the organisation.”

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The EHL also supports the industry by regularly publishing research that helps the leaders to navigate the market changes, forecast trends, and stay on top of employee training.

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B. The EHL’s program, source of excellence

Ecole Hôtelière de Lausanne (EHL) meticulously cultivates a blend of professional and personal qualities that are crucial for success in the hospitality and luxury industries. On the technical side, EHL students acquire a business expertise in financial management, operations, marketing, and human resources. Courses in accounting and revenue management equip students with the ability to handle budgets and financial forecasting. Meanwhile, hands-on training in hotel operations ensures they can manage day-to-day tasks effectively and maintain a high quality of service.

Equally important are the soft skills that EHL emphasizes, such as communication, leadership, and cultural awareness. EHL students are trained to communicate effectively in various contexts, from public speaking to negotiation. Leadership and teamwork are fostered through group projects and diverse classroom settings, which mirror the multicultural nature of the global hospitality industry. Moreover, EHL places a strong focus on customer service excellence, teaching empathy, active listening, and conflict resolution. These interpersonal skills are critical for creating exceptional guest experiences and interacting with a diverse clientele.

As EHL alumni entrepreneur Romain Rosselet once said: “EHL first gave us the desire to bring our own ideas to life, and by doing so, making changes for the better in the industry we love.”

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C. EHL Alumnis

As we explore the rich history and transformative impact of EHL, it becomes clear that the institution's true strength lies in its people. The school's legacy is carried forward by its distinguished alumni, who have taken the foundational lessons learned within its walls and applied them to excel in various leadership roles across the global luxury and hospitality industries. Let's delve into the stories of these notable graduates, who exemplify the school's commitment to excellence.

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Christian Clerc, Global President of Four Seasons Hotels and Resorts

Christian Clerc, as the Global President of Four Seasons Hotels and Resorts, brings an exceptional blend of strategic vision and operational excellence to one of the most iconic names in the luxury hospitality sector. His tenure has been marked by groundbreaking initiatives, such as the integration of cutting-edge technology to enhance guest experiences and the expansion of Four Seasons properties into new global markets. Clerc's leadership has not only driven profitability but also strengthened the brand's commitment to sustainable luxury practices, setting new standards in eco-friendly hospitality.

Clerc’s journey with Four Seasons began in the front office, providing him with invaluable grassroots insights into the brand’s operations. This hands-on experience has been instrumental in his approach to leadership, focusing on employee engagement and customer satisfaction. Under his guidance, Four Seasons has launched several signature services that personalize guest stays, thereby reinforcing the brand’s reputation for delivering exceptional service that anticipates guest needs and preferences.

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Christophe Navarre, CEO of Möet-Hennesy

As President and CEO of Möet-Hennessy, Christophe Navarre has been a dynamic force in reshaping the landscape of the luxury beverage industry. Under his stewardship, Möet-Hennessy has not only fortified its position in traditional markets but also captured new demographics with innovative product lines and marketing strategies. Navarre's emphasis on embracing digital marketing tools and platforms has transformed the way luxury spirits and champagnes are marketed worldwide, making Möet-Hennessy a trendsetter in digital engagement.

Navarre's strategic leadership extends beyond marketing to encompass sustainable practices in production and sourcing. His commitment to environmental stewardship is evident in the adoption of organic viticulture practices across Möet-Hennessy’s vineyards and the implementation of long-term sustainability goals. These initiatives reflect his vision of blending heritage with innovation, ensuring that Möet-Hennessy remains a leader in the global luxury market while honoring its commitment to the planet.

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Pierre Gagnaire, renowned chef of 16 restaurants

Pierre Gagnaire, a titan of the culinary world, has redefined gastronomy with his eponymous chain of 16 restaurants across the globe. Each restaurant under his name offers a unique culinary experience, mirroring the local culture and gastronomic traditions, while infusing Gagnaire’s innovative and artistic touch. His approach to cuisine is characterized by an experimental style that challenges and delights the palate, making each dining experience memorable and transformative.

Beyond his culinary genius, Gagnaire's success is deeply rooted in his ability to mentor and inspire a new generation of chefs. His commitment to culinary education is evident in his active involvement in training programs and collaborations with culinary schools. This dedication ensures that his kitchens are not just places of food preparation but also arenas of learning and creativity, helping to sustain high standards of culinary excellence and innovation across his impressive network of restaurants.

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III. EHL values at work in CS Villas

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A. Cultivating hospitality leaders with strong values at EHL

Ecole Hôtelière de Lausanne (EHL) stands as the world's pioneering school in hospitality and restaurant management, committed to integrating environmental and social sustainability into every aspect of its operations. With the school's motto, "You never get a second chance to make a first impression," EHL emphasizes the importance of excellence from the first interaction and throughout the educational journey. The institution prepares young individuals to become not just professionals, but responsible citizens, pragmatic problem solvers, inclusive leaders, tolerant humanists, and lifelong learners. Their vision extends beyond traditional education, focusing on delivering the finest practices, research, and management training within the hospitality sector.

EHL's mission involves bridging the academic world with the hospitality industry to cultivate motivated professionals, stimulate reflective thinking, and promote innovative practices globally. As a torchbearer of the rich Swiss hospitality tradition, the school skillfully blends time-honored hospitality skills with the latest training tools and technologies. The daily activities at EHL are underpinned by three strong values: Excellence, Family, and Learning. Excellence is pursued relentlessly, reflecting the school's leadership in the hospitality education field. Family denotes the unity among students and staff, creating a supportive community far beyond mere academic bounds. Learning encapsulates the perpetual thirst for knowledge that EHL instills in its students and faculty alike.

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B. The legacy of EHL values in CS Villas

At CS Villas, the foundational values instilled by the École Hôtelière de Lausanne are evident in every aspect of our operations. Our founders, Salomé and Cyril, graduated from EHL with a deep-rooted understanding of luxury hospitality's core principles—excellence, precision, and personalized service. These principles are not merely abstract ideals but practical imperatives that drive the way we manage our properties and interact with our clients.

CS Villas is synonymous with luxury and meticulous care, values that Salomé and Cyril were immersed in during their time at EHL. Each villa curated by CS Villas is a testament to their dedication to creating memorable and luxurious experiences for every guest, ensuring that each interaction is infused with the quintessence of personalized, high-quality hospitality.

Before joining forces to create CS Villas, Salomé had gained significant experience in the real estate sector, specializing in the management of luxury properties. Her thorough understanding of high-end real estate and client expectations was crucial in setting the standards for the properties managed by CS Villas, ensuring they consistently met the demands for luxury and comfort.

Cyril, on the other hand, brought a wealth of experience from his previous role at a prominent villa rental agency in Saint-Tropez, where he was instrumental in enhancing guest satisfaction. His ability to manage complex logistical details and deliver personalized services was developed through years of catering to an elite clientele.