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

Yvan NAHIMANA

Yvan NAHIMANA

Food And Beverage Supervisor

Atlantis Resorts
Doubaï, United Arab Emirates

Promo 2023

Emily DEGAND

Emily DEGAND

Community Manager, Marketing & Events

Maison Degand
Brussels, Belgium

Promo 2015

Moïse SFEZ

Moïse SFEZ

Founder

Homer Food Group
Paris, France

Promo 2017

Laurent CHAIGNARD

Laurent CHAIGNARD

Directeur Food & Beverage

Procter & Gamble
Geneva, Switzerland

Promo 2000

Marine REYNES

Marine REYNES

Senior Talent & Culture Manager

LVMH
London, United Kingdom

Promo 2016

Laure COVILLE

Laure COVILLE

HR Development Manager responsible for recruitment and training.

Eurogroup Consulting
Paris, France

Promo 2013

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