EHL, the renowned Hospitality Business School in Lausanne, was established in 1893 as Ecole Hôtelière de Lausanne. It’s the world’s first hotel management school and remains one of the most influential.
We wanted to learn how an EHL education translates to an exceptional hotel experience. It didn’t take long to find seven MICHELIN Guide hotels in Switzerland managed by school alumni. We asked the General Managers at these celebrated properties to describe what makes their hotel exceptional, and how their EHL education has influenced hotel operations.
EHL has been hosting the prestigious MICHELIN Guide Ceremony for two consecutive years. The two institutions share a passionate desire for excellence in service and hospitality, as evidenced by the seven hotels featured below. Each one is part of the MICHELIN Guide’s new hotel selection, a compilation of more than 5,000 remarkable hotels in over 120 countries.
The Chedi, Andermatt (Jörg Arnold, Graduation in 1988)
“The Chedi is exceptional as it has an extraordinary aura that transports guests to another world – understatement, lifestyle, peace and relaxation, plus a good dose of delight.
The joy of interacting with patrons, surprising them with excellent service, and accompanying, empowering and encouraging people, all with motivation, cheerfulness and passion are takeaways that I been applying in my professional life since I graduated from EHL.”
Six Senses, Crans Montana (Christian Gurtner, Graduation in 2001)
“Six Senses Crans-Montana is exceptional for a multitude of reasons. It’s the fusion of sustainability, well-being, a stunning location, personalised service, and innovation that makes it an outstanding destination, setting a new standard for what a luxury resort can be.
From EHL, the most valuable lesson I carry with me every day at the hotel is the importance of a holistic and guest-centric approach. It is about crafting an environment where guests feel genuinely cared for and immersed in an experience that exceeds their expectations. Moreover, I learned that excellence in hospitality goes beyond providing luxurious rooms. It is about embracing change to stay at the forefront of the industry. Continuous innovation and adaptability are crucial in an ever-evolving landscape.”
Click here for more information on the Six Senses Crans-Montana →
Beau Rivage Geneva, Geneva (Robert Herr, Graduation in 1994)
“What makes the Beau-Rivage Genève so special, apart from its lakeside location in the heart of the city and its luxury amenities, is the rich history of its architecture and decor, as well as the family heritage the hotel has embodied for more than 150 years. The entire hotel team is dedicated to and recognised for the exceptional and very personalised service it provides, for hotel guests and locals alike. One of its hallmarks is meticulous attention to detail and the quest to exceed our guests’ expectations in every aspect of their stay!
The most valuable and fundamental thing from EHL that has informed my whole career is dedication to guest service, excellence, attention to detail, working together as a team across the organisation and respecting the cultural environment and diversity I work in, while also being culturally sensitive to the individual needs of our guests.”
Gstaad Palace, Gstaad (Andrea E. Scherz, Graduation in 1993)
“The Gstaad Palace is exceptional for several reasons. One of the most remarkable aspects of the Gstaad Palace is that it is one of the last family-owned and managed luxury hotels in the country. This legacy of family ownership and management adds a personal touch and a commitment to tradition and excellence that sets it apart from many other establishments. Our dedication to guest privacy and to discretion makes it a favoured destination for celebrities and those seeking a tranquil retreat. Many of our employees have been with the Palace for over a decade, which is a testament to the hotel's commitment to providing first-rate service and creating a welcoming and familiar atmosphere for guests.
The most valuable thing I learned at EHL that I draw on every day at the hotel is the comprehensive training and practical experience I gained in all the major departments of a hotel. This well-rounded education has been instrumental in helping me understand my colleagues and work effectively with them.”
Kulm Hotel St. Moritz, St. Moritz (Heinz E. & Jenny Hunkeler, Graduation in 2000)
“Kulm Hotel stands out for its exceptional service and location in the stunning Swiss Alps, overlooking the breathtaking St Moritz Lake and mountains. Secondly, the history within the walls of Kulm is remarkable – it was the first hotel in the region and the first winter destination. Today, we take great pride in providing our guests with the finest service. Our staff is dedicated to ensuring every guest has an unforgettable experience. This year, our Concierge team boasts the second-highest number of Les Clefs d’Or-decorated concierges in the world.
Among the many valuable lessons learned from my time at EHL, the importance of building strong connections with our guests has become a cornerstone of our approach to hotel management. Our enduring relationships extend to our dedicated staff members, many of whom have been with us for numerous seasons, creating a sense of kinship and camaraderie. Understanding our clientele allows us to deliver unparalleled service, nurturing relationships that span generations. It is our greatest joy to welcome back our guests each season – many visited Kulm Hotel as children and are now visiting us with their own families.”
Click here for more information on the Kulm Hotel St. Moritz →
La Reserve Eden au Lac Zurich, Zurich (Thomas Maechler, Graduation in 1996)
“‘Rethinking Luxury’ is the guiding principle of Michel Reybier Hospitality. Our designer hotel nestled on the picturesque shores of Lake Zurich exudes this contemporary and trendy style in a highly personal way. In our unique approach, we aim to evoke the warm, welcoming feeling of a home away from home, aligning seamlessly with La Réserve’s core values of excellence, authenticity, and simplicity. But the true magic that allows us to infuse this one-of-a-kind atmosphere lies in the remarkable team behind it all. The unbreakable unity of our team, coupled with the unwavering enthusiasm and deep passion of each member, is the driving force behind our success.
To embrace change is one of the most important skills I have learned. After all, the world, our industry and, with it, our lives are changing faster than ever before. The best role model for dealing with change is nature. In evolution, it is not the strongest species that advances, but the one that is best able to adapt to the current conditions. It is not always about the future, but about the moment and making the best of what is available to you. Living successfully means being able to deal with change.”
Click here for more information on La Réserve Eden au Lac Zurich →
Baur au Lac, Zurich (Christian von Rechenberg, Graduation in 2005)
“Baur au Lac is truly exceptional due to its remarkable legacy. Since its foundation in 1844, it has been managed by the Kracht family – over seven generations. Our distinctiveness also lies in our unparalleled location within our private park, at a remove from the hustle and bustle, surrounded by lush greenery and wrapped in panoramic views of the Swiss Alps and Lake Zurich.
Another pivotal feature of our hotel is our unwavering commitment to investing in our properties. Year after year, we allocate resources to renovations and modernizations. With a focus on striking a balance between preserving our tradition and embracing innovation, this dedication is reflected in the harmonious blend of historical charm and modern splendor.
Beyond technical know-how, the most valuable lesson I took from EHL was the opportunity to work and study with people from different backgrounds. In the hospitality industry, where relationships are paramount, the international environment at EHL equipped me to navigate this crucial aspect with ease. It fostered meaningful friendships and an enhanced understanding of our diverse clientele, enabling us to better serve our global guests.”
