His entrepreneurial spirit is what led Moise Sfez to Vatel. Three years later, his dreams have come true with a concept that revamps American lobster rolls and one that promotes the Vatel spirit: passion, transmission and innovation.
Tell us about the time you spent at Vatel.
I’ve always been attracted to the hospitality industry, as it’s a field of conveying knowledge, sharing and know-how. I realize each and every day at what point Vatel brought me the knowledge and skill sets that allowed me to start my company up. The internships and practical application courses in particular really teach you a lot. At the beginning it’s really impressive to have to “sink or swim” though you are managed by people who share the same passion, and it’s fantastic to work in beautiful palaces where you can meet famous chefs!
What dreams did you have when you started school at Vatel?
I had already dreamed of working in restaurant services, and was attracted by street food. I knew that with Vatel I’d be able to hone my project and that I’d have the skill sets required for all entrepreneurs: management, law and human resources, in particular. I quickly understood that I had to develop, even before graduating, the concept that I had imagined: Homer. It was of course a risk, but also a great motivation every day.
So how was Homer founded?
A few years ago, when I was in New York, I had a lobster roll and it was love at first sight! The following year, I was doing an internship in the Alain Ducasse at the Dorchester restaurant in London and I had lobster rolls once again that triggered everything: I immediately started to hone my concept, look for suppliers, think of the name, draw a logo, etc. I was in my third year of school when Homer was born, at the Paris Foodmarket, a very coveted short event which enabled me to start being known. I continued to work on this project, working with structures such as the Cité de la Mode, while continuing my studies at Vatel. I wanted to find a facility so that Homer would have an office and a facility to develop. On the last day of my Bachelor finals, the BHV (Paris), offered me a long-term collaboration: I immediately said yes and am really proud of this development.
I quickly understood that I would have to take some risks with this project. Our Vatel Success Stories, what my rivals have done or other large street food groups: all of this has inspired me.
My goal? That Homer will be a sustainable company and that I’ll be able to expand it in Paris, and why not in other French cities.
Three things that make you a happy boss:
Three hashtags that describe you as an entrepreneur:
#passionate #serious #lobsterroll
In early September, the MBA students specializing in "Finance & Project Development" have made their return. We went to meet one of them and got some feedback.Read more
As part of its "tea, wine and culinary art" event, the Swiss Dojo Center opened its doors to students from Vatel Switzerland for a week of discovering the Valais region as well as various distinct flavors that tea, wine and gastronomy have to offer.Read more
Announced a few months ago, Vatel was undergoing the steps to becoming accredited as an “Ecole Supérieure”. As of October 12th 2018, it has successfully achieved this accreditation!Read more
On September 1st, on Vatel Switzerland’s campus, 86 newly graduated Vatelians, received their diplomas by the famous Swiss Mountaineer, Mr. Jean Troillet.Read more
On Monday morning, 80 new students arrived at Vatel Switzerland. The intake week was the occasion for these fresh new Bachelors to discover the school, the area, and to well prepare themselves for the academic semester ahead.Read more
September marks the return of our 2nd and 3rd year students from their internships. We talk to one of them to get the scoop on their experience!Read more
Robin Beney and Matthias Le Large, two 3rd year students, came in first place in the annual creative challenge of the Ecole Hôtelière de Lausanne out of over 40 participating hospitality management schools.Read more
Human Resources Director of one of the most beautiful Swiss Palaces, Florence Vialletel talks about her professional experiences, and Vatel students that she recruits for internships.Read more
After two days of auditing, the Vatel School in Martigny received the Swiss Eduqua label, recognizing its certification as a continuing educational institution.Read more
Vatel Switzerland is launching it's new MBA specialization Finance.Read more
On the special occasion of the launch of Vatel Switzerland’s new MBA Program, Marc Forestier, the Program Director and graduate of HEC Paris, gave us an interview.Read more
The 5th edition of the Graduation Ceremony takes off with a prestigious sponsorship and this year’s Event Ambassador, Mr. Leonard Gianadda.Read more
Une sélection d’étudiants de Vatel Martigny se sont distingués par leurs compétences à l’occasion du plus grand meeting aérien de Suisse organisé du 15 au 17 septembre 2017.Read more
MBA student, Aubane Rietsch, made her dreams come true by obtaining the position of Sales and Marketing Trainee.Read more
Vatel Switzerland had the honor to welcome the members of the executive management of the prestigious luxury hotel chain for the placement of trainees and the recruitment of their future international executives for their 5* Hotel in Paris.Read more
Laura Pasquier explains her latest internship opportunityRead more
Cynthia Abi Khalil and Antoine Swaelus, 2nd year students of the bachelor international class, worked during 5 weeks of their practical courses to organize the gastronomic fortnight Vatel international cuisine under the theme of Belgium.Read more
Three of our 3rd year students of the international class worked during their last practical week in order to gather students with their families around one royal family table, to enjoy a lovely dinner with a warm cozy atmosphere.Read more
Florence Delhaise, class of 2015 has won the 2017 Bucherer Trophy for the best receptionist in SwitzerlandRead more
Vatel Switzerland’s newest Event Ambassador reaches the summit!Read more