About Me

About Me

As you have probably realised by now, my name is Natalie. I was born about a quarter of a century ago, on a quaint Mediterranean island named Cyprus. My thirst for knowledge and secondary education led me to move to Switzerland, also my mother's home country, in 2015. Four years later, I graduated from the Ecole hotélière de Lausanne with a BSc in International Hospitality Management. That basically means I am able to manage a lot of different projects, events, businesses, teams in many different industries, and especially well in hospitality. It also means that I have quite a bit of experience working in gastronomy. My main work experiences so far have been in Hong Kong, Berlin, London and a tiny mountain village in the swiss alps named Riom (more on that in Projects). My biggest passion and main occupation (outside working hours, and sometimes during) is cooking. That doesn't mean that I necessarily want to work as a chef, but I definitely want to be working in food-related fields. For example: as a food consultant, a food event coordinator or organiser, in branding within the food industry or in food technology. My aim is to be a part of something bigger when it comes to the future of food. For me that means creating impactful changes in agriculture, food distribution and equality, the way we treat our planet and the way we nourish ourselves.

For a full overview of everything I've done so far, scroll through my timeline below or

so far, so good 

so far, so good 

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After an internship in Food Technology, where I learned a lot about modern agriculture and its shortcomings, I realised how disconnected most of us really are from where our food comes from. So I decided it was time for me to learn first hand about how all the delicious vegetables etc. I love to cook are grown, and who the people growing them are. I chose South America for its vast landscapes and diversity of ecosystems and cultures. Also, the perspectives of farming in snow-covered Europe were looking quite grim last January...

january - april 2020 
Farming projects in
south america
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I spent an amazing four years at the Ecole

hôtelière de Lausanne which opened my eyes to a world of opportunities. The bachelor program I followed was very management-driven, including mainly subjects like finance, economics, marketing and some HR related courses. The "preparatory year", however was mostly practical, working in kitchens, housekeeping and restaurant service. After 6 months on the campus in Lausanne, I also completed an internship in the concierge department of the W Hong Kong and at Deliveroo GmbH in Berlin in 2018.

Electives: Creating the Future of Food Service, Innovation Management and Brand Storytelling

Graduated with honours and a Consulting Award, for the best final year project. More on that here

SEPTEMBER 2015 - JUNE 2019 
BSc international hospitality management, lausanne switzerland
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Within 6 months, I made Hong Kong my home and the W Hotel a beloved workplace. 

My main focus there was in the Concierge department, which included location and restaurant scouting, tour and visa arrangements and basically everything guests needed.

I learned a lot about one-to-one guest service, successfully building interpersonal and customer service skills and

adapting these to guests from different cultures.

w hotel, Hong kong
feb-aug 2016
Internships at 
Deliveroo gMbh
 Berlin, germany
Feb-aug 2018
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I chose Berlin as the location for my second internship during my studies. Great decision! There, I worked for Deliveroo Germany in the marketing department. I assisted in all marketing activities including Content Creation (online & offline), Campaign and Strategy

planning, performance tracking as well as facilitating partnerships with restaurants and other brands.

Ah High School. What a great time it was to be alive... Fun aside though, I graduated in 2015 from The Grammar School in Limassol, Cyprus with Honors and 6 A-Levels in Economics, Mathematics, History, Art, Literature and French. But what I probably enjoyed doing most was baking cupcakes for bake sales. 

SEPTEMBER 2008 - JUNE 2015 
secondary school diploma
(a levels) 
limassol, cyprus
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I unfortunately don't remember much of what came before this, but my mother says I was a great baby.

Primary School, where I learnt my ABCs.

2002 - 2008
JUNIOR SCHOOL
 LIMASSOL, CYPRUS
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Summer 2020, despite its many unpleasantries, allowed us to host a  3 month pop-up hotel inside a 19th century noble house overlooking the village square of Riom, Graubünden. The ground floor of the house, and square around the fountain were also the premises for our very own wine bar serving a selection of 100% Swiss wines and small plates made of (super) local products. Our guests were able to enjoy the many events around the Origen Festival Cultural, as well as take part in a journey almost 200 years into the past by staying in the very authentically preserved “Haus Frisch”. 

Summer 2020 
Pop-Up Hotel Frisch
Riom, Switzerland

Played a leading role in creating a sustainability score to rank companies according to their daily

operations. Also assisted in marketing related tasks and content creation to showcase the winners of the

FoodTech 500 list of best companies in Agrifood Technology.

December 2019 
Internship at
Forward Fooding
london, uk
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After completing my Bachelor Degree in June 2019, I was not really sure of what I wanted to do with all the knowledge I had just acquired. One thing I was definitely sure of, though, was that I wanted to travel far and long and experience countries I didn't know almost anything about. 3 months later I had seen so many new places, tasted my way through, in my opinion, some of the most interesting cuisines and met so many incredibly humble, helpful and positive people who inspired me to do more for the world around me. 

AUGust - OCTober 2019 
Armenia, Georgia and iran