" I started as a G.E Commis de Cuisine then I evolved. [...] I mostly joined Club Med for the travel part. I was able to go to Greece, Portugal, Morocco, Italy and the sailboat. These trips allowed me to discover and open up to styles of cooking that I didn't know about. "

" I came to Club Med firstly for my passion for butchery and secondly to travel; I have been on the Club Med 2 boat three times in South America, the Caribbean and the Mediterranean. I have also been to Japan in Kabira, Greece, Italy and now France. "

" The Reception goal is the desire to please, it is to welcome the G.Ms as if we were welcoming them in our own home. There is a special bond with the customers that we don't find anywhere else, it is really a unique job that we do. "