For many, consultancy is what you do when you reach a ‘certain age’. Glion alumnus Gabriel Meyer says it’s more complicated than that and he should know – he’s written the manual.

Becoming a hospitality consultant is not something that happens naturally towards the end of a career in hotels; it’s a combination of personality, experience and a desire to share knowledge.

That’s the view of former Glion Bachelor student Gabriel Meyer, who launched his own successful hospitality consultancy in October 2010 following a distinguished international career in high-end hotel management.

And while independence was always his plan, he credits his years of experience and a lifelong passion for learning and teaching as the main reasons he eventually took the decision to go it alone. True to form, Gabriel has taken things one step further, publishing a new book that reveals all about his career path and the secrets of hospitality consultancy success.

It’s a book aimed at students, hoteliers and aspiring consultants in the hospitality industry and beyond and is already being touted as a must-read for anyone interested in the world of consultancy.

Gabriel took a break from his book publicity drive to share his thoughts on hospitality, consulting and the science behind turning acquired knowledge into a successful career.

Consulting: the manual

“For many years, I was asked how I set up a consultancy and I realized no-one was really talking about the practicalities of it,” says Gabriel, explaining why he decided to write the book. “To become a hotelier, it’s fairly straightforward. You go to a school such as Glion, get a hospitality education and work your way up. But to become a consultant or, more accurately, to successfully set up a consultancy business? That’s not so clear.”

Gabriel’s latest book – he has already published a series of e-books – is an autobiographical account of his hospitality journey and a step-by-step guide to defining, refining and launching a consultancy concept. If you’re aiming to break into this exciting and challenging world, this 386-page book reveals everything you’re likely to need to know before taking the plunge.

“In reality, my aim was to answer some of the many questions people have asked me over the years and also some of those I asked myself, such as why would you give up the comfort of a regular payroll or what kind of person do you need to be?” he says. “I also discuss topics such as when to seize opportunities, when to stand firm and when to change tack. But as well as being a guidebook, it’s also designed to inspire. Consultancy can be extremely rewarding if you get it right, so my aim is to get people interested and give them the tools they will need to succeed.”

Golden years

There was no such guidebook available when Gabriel decided to launch his hospitality consultancy, Golden Olive International. That it has been operating since 2010 is testament to how well the consultancy is regarded in the industry.

“I always said to myself I would be independent before I turned 50 and I was 49 when I launched Golden Olive International,” says Gabriel. “Ever since I was a kid, all I wanted to do was to share the things that I had learned, whether that was guitar classes, surfing or photography. Mastering something and sharing it is in my DNA, so that’s why I jumped at the chance to launch a consultancy when the opportunity arose.”

For Gabriel, the crucial moment came while he was Chief Executive Officer at Hotels & Gardens in Switzerland. The group’s owners were selling off a number of properties in their collection, but two hotels that were still being refurbished remained unsold. Instead of taking up the offer of a role with the group in Qatar, Gabriel suggested he take on the task of opening the two hotels through a consultancy.

“I’d already opened hotels for them as part of my role and had plenty of experience doing so throughout my career, so they agreed,” he says. “After completing that project, I immediately opened Golden Olive International, which offers bespoke hospitality management services to mainly independent clients who are looking for a more personal touch.”

A world of experience

Golden Olive International specializes in three different areas: project management from scratch, mid-stage project management and training. All three draw upon the broad experience Gabriel has gained throughout his long, illustrious career in hospitality.

Having started out in food and beverage following graduation from Glion, Gabriel soon worked his way up to Resident Manager then Hotel Manager and subsequently General Manager for Hyatt International. He then took on senior roles at a range of other high-end international hotel groups such as Hilton, Barcelo, The Leading Hotels of the World and Esencia Hotels & Resorts.

“My career took me all over the world because whenever my managers asked for a volunteer, I would always hold up my hand,” he says. “In all my years, I never heard anyone finish the question: ‘who wants to…?’ because I had already said ‘yes’. During the early years of my career, I was a member of numerous hotel opening task forces, which meant I got the opportunity to find out so much about all the different aspects involved, from dealing with builders and architects to finalizing interior designs.

“When you’re a part of such a task force, you inevitably end up talking to everyone else involved in the opening, sharing knowledge and absorbing information. As I mentioned earlier, I’m naturally curious, so this experience was incredibly rewarding for me and hugely valuable in shaping what my consultancy now offers.”

Educational foundation

If his career provided Gabriel with the experience and know-how necessary for his consultancy business, his formative years at Glion laid the foundations.

“Back in the early 80s when I was at Glion, the curriculum was more focused on the day-to-day operations of a hotel,” he says. “You learned about all the different aspects such as table service and wine tasting, but less about management. Quite a few of us used to take what we’d learned in class and put it into practice in the local restaurants to earn extra money, so we really did immerse ourselves in the industry.

“But what really stood out for me about my Glion experience – and something I feel has helped me throughout my career in hospitality – was how many different nationalities were learning alongside me in the classroom. To be studying in that kind of environment was amazing and introduced me to new cultures, backgrounds and perspectives.”

So what advice would he give current Glion students or graduates hoping to carve out a career in consultancy, aside from buying and reading his book?

“It’s up to you to take advantage of those opportunities. You’ve got to be prepared to work hard and you have to be curious”

“I think a Glion education gives you a great start and teaches you about the world of opportunities that exist in hospitality,” he says. “But that’s only part of the story. It’s up to you to take advantage of those opportunities. You’ve got to be prepared to work hard and you have to be curious, ask questions and learn while you’re working.

“Perhaps more importantly, you need to sit down and ask yourself whether you are the right kind of person for consultancy. Because it’s not really for those who like the security of a monthly salary and a regular job. But if you’re independently minded, curious and like sharing your knowledge with others, then perhaps it might be right for you.

“That said, you need to have the experience first. All consultants need to have a level of expertise that is of value to their clients. Above all, you need to like working with people. That’s what hospitality is all about and consultancy is no different, so if you’re not great working with other human beings, you should probably consider something else.”

• To discover more about Gabriel’s hospitality consultancy, Golden Olive International, visit the website