The Dispatch
Michelin Stars and mentorship:
Nurturing future hospitality leaders at Glion's Maison Décotterd
University refectories aren’t typically considered gourmet eating, but one university’s commitment to fine dining with an environmentally-friendly edge has drawn international attention.
By Julia Gilmore
"Seven schools in the top 10 of the QS World University Rankings by Subject 2023: Hospitality & Leisure Management are in Switzerland."
Switzerland has long been a hub for the finer things in life, from exquisitely crafted watches to gourmet chocolate, to some of the highest standards of hospitality in the world. In fact, Switzerland is often considered the birthplace of modern hospitality. Over 150 years ago, numerous opulent hotels were built across the country, attracting royalty, aristocrats and the wealthy to explore the stunning Alpine scenery and experience the very apex of customer service and satisfaction.
This historic connection to hospitality endures in the country to this day. Seven schools in the top 10 of the QS World University Rankings by Subject 2023: Hospitality & Leisure Management are in Switzerland, with the Glion Institute of Higher Education coming in at number five. Located in Montreux, with breath-taking views of Lake Geneva, Glion has been instructing students in the art of hospitality since 1962.
However, it is not just Glion students and staff who are able to enjoy the stunning location – since 2021, the university has been home to Maison Décotterd, a collection of three unique culinary experiences: Restaurant Stéphane Décotterd, the Bistro by Décotterd and the Lounge Bar by Décotterd. Not only is the Maison a gastronomic destination in its own right, it also gives Glion students the opportunity to work in a high-end dining destination before they graduate, offering invaluable work experience. First year bachelor’s students at Glion undertake a professional internship at Maison Décotterd, alternating between the gourmet restaurant kitchen, the bistro and the bar.
Chef Décotterd and madame Décotterd. Photo: Maison Décotterd
"We get to mentor and shape the next generation of talent, while they infuse our team with energy."
Chef Stéphane Décotterd, speaking to QS Insights Magazine, explains why he and his team decided on this venture: “The collaborative aspect with one of the leading hospitality schools made perfect sense, allowing us to not only offer fine cuisine, but also provide a unique learning experience for future industry professionals. It's a place where culinary excellence and education come together harmoniously.”
This is echoed by Frédéric Picard, managing director of Glion, who says: “The collaboration with Mr. Décotterd began as a result of his renowned reputation, as a Swiss-born chef with a deep understanding of the Swiss culture and an impressive track record of culinary accomplishments. It became evident that his expertise and culinary vision were a perfect fit for Glion's commitment to excellence in hospitality education.”
In 2021, after 10 years heading up Pont De Brent, a two Michelin-starred restaurant in Montreux, Décotterd and his wife Stéphanie made the move to the Glion campus. Décotterd, whose awards include the coveted Cuisinier d’Or title in 2008 and the 2020 "Ethical Cuisine Trophy" by the Relais & Châteaux Association, has eschewed imported ingredients in favour of an eco-friendlier cuisine promoting the rich variety of regional produce in Switzerland since 2018.
“As I decided to abandon seafood, exotic fruit and other imported products, it became obvious that I needed a central location for my restaurant, and that is what I found at Glion,” says Chef Décotterd. “In a circle of 30km, I have mountain products such as meat, herbs and cheese, but I can also find lake fish and very talented and passionate artisans such as bakers or gardeners.”
Glion students had been attending Décotterd’s restaurant for masterclasses in zero-mile food and procurement systems for some time and there was a natural progression of this relationship, notes Picard: “Transmission is at the heart of what [Chef Décotterd] does. He has always been motivated by sharing his knowledge and know-how.”
It is clear that Chef Décotterd enjoys the relationship he shares with his students. “The partnership has allowed us to tap into a pool of talented and passionate students always willing to learn, but also enriching our dining experience with their knowledge and enthusiasm,” he says.
“It's a mutually beneficial relationship – we get to mentor and shape the next generation of talent, while they infuse our team with energy and a deep understanding of the latest trends and customer expectations.”
This year, for the second time in a row, Restaurant Stéphane Décotterd was awarded a Michelin star, alongside a Bib Gourmand, Michelin’s recognition of value for money restaurants, for Le Bistro by Décotterd. The prestigious Michelin guide is an invaluable resource for diners looking for the best dining experiences the world has to offer. Picard enthuses about how “having a Michelin-star restaurant on our campus enhances the overall image of Glion as a premier training facility. It demonstrates our commitment to excellence and reinforces our position as a world-class institution in the eyes of both our students and the broader local and international community”.
He is keen to add that it is not just the institution that benefits from the collaboration, but, most importantly, the students. “Learning and practicing in a Michelin-star restaurant is a prestigious experience that sets our graduates apart. It demonstrates their ability to excel in high-pressure, high-profile environments, making them highly sought-after by employers who value excellence and innovation in the hospitality industry.”
Restaurant Stéphane Décotterd at Glion Institute of Higher Education. Photo: Maison Décotterd
Décotterd describes receiving these accolades in the culinary industry as “an incredibly gratifying and humbling experience”. He acknowledges that it wasn’t just a sense of personal achievement in gaining the awards: “For the students working in our restaurant, it was a moment of immense pride and motivation. They understand the luxury and significance associated with these accolades, and it serves as a constant reminder of the high standards and dedication required to maintain such recognition.”
Glion’s focus on partnerships in the hospitality industry isn’t limited to their work with Décotterd, with students scoring internships with powerhouses including Hilton Hotels & Resorts, the Mandarin Oriental Hotel Group and Bulgari. ““Collaborations with esteemed establishments like Maison Décotterd elevate student employability by providing them with a competitive edge in the job market,” remarks Picard. Indeed, Glion’s graduate employability rates are impressive, with 94 percent of job-seeking students having at least one employment offer upon graduation.
“We have a strong network of partners, and we remain open to forging new and innovative alliances with brands and establishments,” Picard adds. “There are no limits to the possibilities of these partnerships, and we are committed to expanding our connections to provide our students with the best learning experiences and opportunities for their future careers in the ever-evolving world of hospitality and luxury.”