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Sustainable tourism: prospects and challenges

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Geneviève Clastres, journalist at autrement.com, discussed the stakes, the advances and the prospects of sustainable tourism during the Futurum dedicated to the future of the hotel and restaurant industry.

Organic wines, a booming market

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The organic wine market in France is growing very quickly. In seven years, the turnover has tripled.

Hospitality: the field with a thousand facets

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Serving others is a priceless quality in the hospitality industry, but not just there. Students with a degree in hotel management are attractive to employers: their qualities make them champions in all types of professions.

The Joys of Being an Interior Decorator

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After five years of studies in uniform at Vatel Lyon and Paris, followed by four years in a suit at Palace le Bristol, Sébastien tells us about his new life as a hospitality professional in a hard hat.

A Vatelien’s Tour de France

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A 2015 alumnus, Clement Barbier moved to Auckland as soon as he graduated before moving back to France to manage a hotel in Haute Savoy. In 2019, he embraced a new challenge with the aim of creating his own ecological hotel...

Always keep on learning

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Thanatat Boonpeng: a young Vatel graduate at Siam Kempinski Hotel Bangkok.

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A message from Alain Sebban on the re-opening of Vatel schools.

It is with great joy that we welcome our students back to Vatel schools. Of course, the virus is still around and so. we must all – cheerfully - respect the health measures put in place in our schools and training restaurants and hotels.

[Covid 19 - Nos étudiants en parlent] Le quotitien de Rida, étudiante Vatel 5ème année

Rida nous raconte son quotidien à l'école depuis la reprise de septembre.

Vatel offers its partner hotels and restaurants free access to the school’s E-learning platform

The Covid-19 pandemic has greatly impacted the tourism industry. Vatel Group has decided to provide hotels and restaurants with free access to its online platform of training modules, Vatel E-learning.

A Vatel, l'expérimentation continue même en temps de pandémie

Organisation en cuisine, préparation de salle, simulation d'accueil clients, Charlotte s'est confrontée avec bonheur aux réalités d'un métier, au restaurant Vatel de Lyon.

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Information Session Paris
Wednesday, 3 March 2021
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