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    Olivier Racine
    Institut du Goût Manager, for one year

    " This acculturation to Club Med products is essential for our new recruits. Our practices and our way of working are very different from our competitors: show-cooking, reception at buffets,... "

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    Bernard
    Butcher

    " 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. "

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    Xavier
    Room Division Manager

    " Sharing moments of conviviality with clients is one of the advantages of Club Med. It's a great richness to be able to meet people with different backgrounds, who bring you a lot of knowledge and culture sharing. "

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