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    Kevin
    Sous-Chef, for several years

    " 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. "

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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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    Arturo
    Events Manager

    " Managing at Club Med is very challenging, because you always have to set a good example. A G.O. must know how to be versatile. I don't see it as a job but as a lifestyle, I fell in love with the Club Med spirit and what it implies. "

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