Meet our team

Born and raised in Lyon, France, Vincent GULLON graduated from the Ecole des Arts Culinaires et de l’Hôtellerie d’Ecully (today Institut Paul Bocuse) near Lyon in France with a master’s degree in Hospitality Management. The School was then presided by the most famous French and world renown Chef Paul Bocuse.

During his studies, Vincent wad drawn through his experiences to Chateaux Boutique Hotels’ style, both in France and in the US, and once graduated, his military service in the French Air Forces concluded, Vincent returned hastily to the United States to work at Lake Placid Lodge and then Blantyre, both Relais & Chateaux properties of the American North East.

During his four years in the United States Vincent worked principally as a Food and Beverage Manager, before attending Cornell University in the summer of 1999.

In 2000, Vincent took on the position of Manager of Arisaig House, an exquisite Relais & Chateaux property on the West coast of the Scottish Highlands where he remained until accepting another challenge as Train Manager of Belmond’s Royal Scotsman luxury train.

Pursuing the luxury train experience, Vincent moved to Italy in 2007 where he was offered to become the Operations Manager of the Venice Simplon Orient Express, the ‘King of Trains and Train of Kings’. He then spent the following years stretched between Venice, time on board the mythical Orient Express and covering widely all European countries in preparation for the demanding logistic of the railway and hospitality needs of an exquisite clientele, working alongside famous Chef Christian Bodiguel.

Back in Lyon in 2014, Vincent integrates the prestigious ‘Restaurants & Brasseries de Lyon Bocuse’, once again as Chief Operating Officer, where he oversaw the eight lyonnaise outfits, whilst monitoring the opening of the first Brasserie Bocuse in Paris. Accompanied by ‘Meilleurs Ouvriers de France’ awarded Chefs, he immerses himself in the culinary experience of the ‘Pope of French Cuisine’ and ‘Chef of the Century’: Paul Bocuse.

Today established in Sweden with his family, Vincent still travels throughout Europe and beyond, wherever his clients require his expertise, offering consultancies to the hospitality industry.

Vincent GULLON is your expert in all operational, food & beverage, training questions as well as handling your newest projects.

With over 25 years of experience in the United States, Scotland, Italy and France, Vincent is accustomed to adapting himself to local cultures and his professional experience ranges from Boutique Hotels,  Michelin starred cuisine to fast casual concepts.

Shortly after leaving Switzerland, Eleonore worked at the Centara Hotels & Resorts in Phuket, Thailand as a Front Office Supervisor, before returning to Europe and joining Belmond´s Venice Simplon Orient Express luxury train as Cost Control Officer in Venice, Italy.

Established in Lyon, France for a few years, Eleonore founded and managed ´VE FOOD´, a food importing wholesaler, specializing in high end Scandinavian delicacies, thus serving Michelin starred restaurants and specialized markets.

Eleonore returned to Sweden with her family in 2015, where she has been interacting with design furniture and interior design (Swedese, Vilax, EFG) whilst still keeping the connection with the hospitality industry, working with the Scandic Hotel Group. Eleonore remains an ambassador for GLION for Scandinavia.

Eleonore is your expert in cost control and inventory related issues, restaurant and hotel design and refurbishment, hospitality training and language courses, as well as supplied sourcing. Eleonore speaks Swedish, Danish, Norwegian, English, German, Italian, French and a little Thai.