LIFELONG HOSPITALITY

Chavy speaks with an exuberance that takes him back to the youthful age of 14 . “ I was taking cooking classes by then , and had already told my parents I wanted to work in the hospitality business ,” he says .

“ Nobody in my family was working in hospitality at the time , but this is the sector I can remember wanting to work in . I love cooking , I always visit the chefs in our hotels . I then got to experience other parts of the hotel business and slowly moved

Olivier Chavy received his Masters into the management side .” in Business Administration And having worked his way to the from Cornell University , a very top of the industry , Chavy ’ s postgraduate diploma from ESSEC Business School and a leadership style is clearly moulded on

BA in Hotel Management from a respect for transparency between Saint-Quentin-en-Yvelines Hotel all layers in the hospitality hierarchy . Management School in France .

Each month he updates staff on his

He is a dual citizen of the United States and France and fluent in activities , while managers relay to

French , English and German . him the ins and outs of the week .

Chavy has a solid operating

“ You need to adapt yourself ,” he experience including hotel openings insists . “ It is not a halfway process on three different continents . He anymore . I am very approachable served as International Head , Global Brand Performance of and not in any way territorial . There

Luxury & Lifestyle Brands for are no walls . I don ’ t like egocentric Hilton Worldwide . His experience titles or positions , I don ’ t like staff in brand building and development restaurants versus executive in the hospitality industry led him to his previous role as President restaurants . We ’ re in the same boat . and Chief Executive Officer of

“ This approach is driven by a

Wilson Associates , a leading global interior architectural design firm . 15