We all have the responsibility to use our knowledge, expertise and skills as tools to better the life of all creatures on earth.
WiseFins aims to transform the world of hospitality by converting it into a clean and compassionate industry by 2050.
We create and manage sustainable, self-sufficient hospitality projects by combining the use of ancient practices and clean technology.
WiseFins‘ main activity is the concept creation and operational management of sustainable, self-sufficient hospitality projects.
We also offer consulting services for companies on the integration of sustainable practices & clean technologies, product development, branding, business development, etc…
We put life at the centre of everything we do. All the decisions we make develop long-term, conscious, healthy relationships with everyone and everything that comes into contact with us; nature, team members, suppliers, partners, local communities and guests.
After graduating of l’Ecole Hôtelière de Paris and Ecole Grégoire Ferrandi, I left France at the age of 21. Throughout my 18 year career in the hotel industry, I worked for such brands as Sofitel, Hilton and more particularly Hyatt with which I spent 15 years. I have lived and worked in cities such as Los Angeles, New York, Dubai, Shenzhen and Singapore. My latest posting was as Director of Food & Beverage at Grand Hyatt Singapore where I spent 5 years and made a name for myself for pioneering the adoption and implementation of sustainable practices, conscious capitalism and plant based alternative proteins in the South East Asian market. I since moved back to Europe to combine my two passions of Hospitality and Sustainability within the WiseFins Project.
After graduating from Ecole Hotelière de Paris at the age of 20, I started my hospitality journey in China, where I stayed for 14 years. Specialised in the Rooms Division, I was part of the opening team of top hospitality brands like Ritz-Carlton, Grand Hyatt and Waldorf Astoria across China. My last position was as Director of Rooms of a Leading Hotel of the World in the French Riviera. Passionate with technology and process optimisation, I transferred my expertise into the hospitality tech industry helping a French startup to build an enhanced PMS software and launching its commercialisation. I now dedicates most of my time exploring and studying the benefits of sustainability in engineering and renewable energy for our environment.