Top hospitality schools scout talent in Monaco
By Laurent Duval, MonacoViews Editorial
The heads of École Ducasse and Glion Institute of Higher Education visited the Principality to expose students to its gastronomic standards.
The directors of two of Europe's most respected hospitality and culinary institutions made their way to Monaco recently, drawn by the Principality's reputation as a benchmark for fine dining and luxury service. École Ducasse, founded in the tradition of the legendary Alain Ducasse, and the Glion Institute of Higher Education both sent senior leadership to observe, gather inspiration, and identify what makes Monaco's restaurant and hotel scene worth studying at the highest level.
The visits are part of a broader effort by both institutions to connect their students with real-world environments that set the standard rather than follow it. For Monaco, whose restaurants and hotels regularly compete at the very top of international rankings, being treated as a living classroom for the next generation of culinary and hospitality professionals is a recognition that locals might quietly take for granted.
For residents, there is a practical dimension too. Schools of this calibre tend to place their graduates in properties where they trained or were inspired, which means Monaco's kitchens and front-of-house operations may increasingly attract candidates shaped by rigorous, prestigious programmes. That pipeline matters for a Principality where service quality is not just expected but considered part of the address.