"In December 2017, when the Emir of Qatar and the President of France went into the IDAM, the Doha Museum of Islamic Art’s restaurant, together, this event was like a showcase for our French-Qatari restaurant, which belongs to the Qatari government and is run by Chef Alain Ducasse. The museum itself opened in 2008. It belongs to the State. The Emir’s sister manages it.
I’m a Vatel alumnus in charge of the restaurant’s marketing and communication and am pleased to tell you about its specificities; some of them can be generalized to all restaurant services in museums, wherever they are.
I’d like to start by highlighting its best quality: the museum’s restaurant is a unique venue, mirroring the museum which is its raison d’être. Ours is Islam’s golden era. Philippe Starck, the French designer, added a hint of surrealism and poetry.
Part of our clients are Qatari. The vast majority though are foreigners who live in Qatar. Foreign tourists sometimes stop over here and discover the
Though the restaurant cannot serve alcoholic beverages, which can only be served in hotel restaurants, our cuisine is inspired by local flavors, designed by Alain Ducasse and made with French and regional ingredients, under the supervision of Damien Leroux, our head chef. The restaurant thus proudly promotes the Ducasse brand.
These qualities are nonetheless accompanied by weak points, particularly that of existing only because of the museum, which also brings a part of its client base to the IDAM. But that’s the case for all museum restaurants.
Increasing our reputation means enjoying long-term relationships with other tourist facilities, in particular hotels.
Though we don’t work on a commissions basis, they do send us clients. These are for instance local families, who, because they like to do this, often stay in hotels in Qatar.
Just like everyone else, we have a budget to respect. In Qatar, we use social networking and public relations to develop our communication strategy. And I must say that having a strong visibility on our social networks is very profitable: we’ve got over 400,000 followers on Twitter! And as I said before, Emmanuel Macron’s visit also helped us take advantage of a real campaign. The number of reservations has increased since this date. On a daily basis, bloggers, journalists and social networking influencers contact us about the museum and its restaurant, wanting to know more about our culture and our gastronomy. That also creates a unique communication model that other museums can utilize. Museums are atypical venues where you might not come just to eat, but where everyone can enjoy fantastic and reproducible culinary experiences. That is our challenge, but also our passion.”
- Born in France, near Lyon, Chahrazade Baroudi went to school at Vatel Lyon and graduated in 2013 -
The Qatar Museum of Islamic Art has a global outreach. It brings the entire world to Doha and links Doha to the world. It is not only the main place where Islamic art is kept and exhibited, but also a center of education and information on Islam. Located in Doha, the museum was designed by the architect I.M. Pei, who enjoys a global reputation (the Louvre Pyramid in Paris). Its interior spaces where designed by architects Wilmotte & Associés.
Portrait C. Baroudi © François Maréchal
With schools throughout the world, nearly four decades of development, the art of hospitality raised to its highest level... And at the heart of the curriculum that made the group’s world recognition: the professors, heralds of Vatel pedagogy.Para saber más
Vatel cultivates the qualities required to be a good professional in the hospitality industry: being fluent in foreign languages, knowing how to work with other cultures... Hoteliers are attracted by Vatel students’ resumes, as Vateliens can tell us.Para saber más
François Perraud feels both a hotelier and a financial controller, an expertise that he likes to pass on to Vatel students.Para saber más
Jeremie de Fombelle has always loved resorts and has seen many of them, before coming to Mauritius. And this is where he really fell in love! But economic competition is stiff. How can you stand out, if not by the quality of your management?Para saber más
A professor of marketing, corporate promotion and negotiation, Sophie Lot loves adult education and teaches at Vatel Switzerland.Para saber más
Thanatat Boonpeng: a young Vatel graduate at Siam Kempinski Hotel Bangkok.Para saber más
Every day, Vatel students and instructors prepare for class, study, and fan the flames of their curiosity, thanks to the cutting-edge digital library provided by the ScholarVox platform. Come right this way for digital access to knowledge!Para saber más
New ideas, enthusiasm, the desire to embrace a gourmet universe: Jerome Ferrer’s story has all the ingredients that inspire the best “success stories” to strategy professors!Para saber más
Travel broadens the mind, as the old saying goes. It also leads to unconventional restaurants. Let’s meet two Vateliens who founded Le Kaya Restaurant in Tignes.Para saber más
Chahrazade Baroudi, a Vatelien since 2013, describes her job as Marketing and Communication Manager in IDAM, Alain Ducasse’s restaurant on the top floor of the Doha Museum of Islamic Art, in Qatar.Para saber más
Future hospitality professionals, welcome to Vatel’s 100% management simulation serious game! For an entire week and on three continents, MBA students met the challenge of managing a 4-star hotel and a resort in the Indian Ocean. The winners are...Para saber más
Who is Gaelle Garnier, the new manager of the network of 35,000 Vatel alumni throughout the world? Let’s meet a Vatelien who works with Vateliens!Para saber más
The 25th Eurhodip conference, which Vatel took part in, took place in Croatia. Targeting responsible tourism, this conference allowed participants to have more information on opening higher education courses in the field of sustainable development.Para saber más
Designed to address the needs of the global hospitality industry, the Marco Polo program strengthens the international profile Vatel students have and has just received the prestigious Best Innovation in an Educational Program Award.Para saber más
Graduated in 2011, Alexis Bouche began his career in England. Six years later, he returned to France and is now the Sales Manager of the 5-star hotel, Villa Maïa.Para saber más
Nearly 40 years old, and now 50 campuses in 32 different countries: Vatel Group opened its first school in Paris and is continuing to grow and duplicate its innovative educational concept in schools abroad.Para saber más
Trained at Vatel Nimes ten years ago, Chloe Wu has a brilliant career in China. She no longer works in the hospitality industry, but has not forgotten her passion of hospitality and service...Para saber más
Gratuit et connecté à votre profil Linkedin, vatelalumni.com va très vite trouver sa place parmi vos sites Internet favoris…Para saber más
Le Centre International de Recherche Vatel en Tourisme et Hôtellerie vient de publier la dixième édition de ses Cahiers. Elle rassemble recherches et réflexions sur les changements à l’œuvre dans le secteur de l’hôtellerie-tourisme.Para saber más
Curiosité, humilité, esprit d’équipe… Un Vatélien partage son attachement aux valeurs transmises par son école.Para saber más
Dans le même esprit international propre aux étudiants Vatel, 4 infirmières se lancent dans un projet humanitaire à Madagascar.Para saber más
Voyageur-commerçant-ambassadeur, Marco Polo a fait découvrir à l’Europe une Asie encore méconnue. Ce destin inspirant donne son nom au programme d’échanges internationaux de Vatel, qui permet d’aller étudier un an sur le campus d’une autre école.Para saber más
Lundi 14 novembre, aux Worldwide Hospitality Awards, les plus hauts représentants de l’hôtellerie mondiale ont désigné le groupe français Vatel "Best Hospitality Management School" parmi 42 écoles internationales en compétition.Para saber más
Les caméras de TF1 plongent au cœur de Vatel Nîmes et partagent le quotidien de ses étudiants. La vidéo est en replay ici.Para saber más
A Vatel Paris alumnus, Solene Le Blevenec enjoyed a brilliant career in the hospitality industry, before a new challenge put her on the path to entrepreneurship. What is her secret? Trusting others...Para saber más