Edgar Vaudeville

Hospitality & Food Consultant

Operations, Events, Influence Pole

Presentation

 

Edgar is a graduate of the Glion Institute of Higher Education (Switzerland) and Hotelschool The Hague . He has a dual degree in luxury hospitality and business administration, complemented by specializations in digital marketing and brand strategies.

 

With over twenty years of international experience, Edgar has managed, transformed and supported prestigious hotel and restaurant establishments in New York, Doha, Paris, Bangkok, Toronto and Taipei. He founded Burgundy Hospitality & Food in Beaune and redeveloped the hotel and restaurant concept of the Central Boutique Hotel, after having contributed to the success of iconic addresses such as Le Bristol , Chefs Club by Food & Wine , the W Hotel Doha and the Hôtel Costes group in Paris.

 

At Calice Hospitality, Edgar applies his expertise to designing accommodation and restaurant offerings and creating innovative wine tourism concepts. He provides operational consulting services, coordinates events, and implements image, influence, and outreach strategies for wine estates and destinations.

 

Areas of expertise

 

• Creation, repositioning and management of hotel and culinary concepts

• Launch and opening of restaurants, bars and hotel establishments

• Organization of premium and experiential events

• Development of strategic collaborations and partnerships

• Deployment of tourist offers integrating culture, wine and the art of living