Formation Technique Vatel Cuisine
Formation technique
Cuisine

Titres de niveau 3 & 4

Formation Technique Vatel Pâtisserie
Formation technique
Pâtisserie

CAP

Formation Professionnelle Vatel Service en Restauration
Formation professionnelle
Service en Restauration

Titres de niveau 3 & 4

Formation Management Vatel Bachelor
Formation au management
Bachelor Hôtellerie

Titre de niveau 6

Formation Management Vatel MBA
Formation au management
MBA Hôtellerie

Titre de niveau 7

Denise UMUTONIWABO

Denise UMUTONIWABO

Sales and Marketing Coordinator

Jumeirah Hotels & Resorts
Abou Dabi, UAE

Promo 2022

Nicolas MERCIER

Nicolas MERCIER

General Manager

InterContinental Lyon - Hotel Dieu
Lyon, France

Promo 2005

Joanna REFFUVEILLE

Joanna REFFUVEILLE

Supervisor – Customer Relations and Bookings Department

Ponant
Marseille, France

Promo 2021

Manon FERNANDES

Manon FERNANDES

Quality, Hygiene and Food Safety Coordinator

Toutes à l'école
Phnom Penh, Cambodia

Promo 2023

Adrien TURPAIN

Adrien TURPAIN

Co-founder & Managing Director

The Ivory Collection
Abidjan, Ivory Coast

Promo 2019

Thomas GOINEAU

Thomas GOINEAU

Senior Event Manager

Maison Lenôtre
Paris, France

Promo 2022

How French changed my life

News

How French changed my life

Published on January 21, 2026

by Gaelle Garnier

A Vatel graduate in 2023, Milagros grew up in Argentina and divides her time between Uruguay and the wider world, working in a delightful luxury hotel near Punta Del Este, on a stunning beach overlooking the South Atlantic. This Latin American is sure of it: ‘Learning French changed my life!

 

Vatel Planet 2025

 

This language has been a part of me ever since I began studying it as an extracurricular activity, while I was at high school. I fell in love with the language and the culture. Teaching it as part of a hospitality course, which is by nature international, strikes me as very important. Speaking French not only opens a window onto a different culture, but is also an undeniable advantage for our career: beginning with internships – like I was able to do in Chamonix – then working in lots of different cultures, this makes us flexible and sets us apart.’

 

MILAGROS TERAN VEGA
— RECEPTION AND BOOKINGS - POSADA AYANA, URUGUAY