His entrepreneurial spirit is what led Moise Sfez to Vatel. Three years later, his dreams have come true with a concept that revamps American lobster rolls and one that promotes the Vatel spirit: passion, transmission and innovation.
Tell us about the time you spent at Vatel.
I’ve always been attracted to the hospitality industry, as it’s a field of conveying knowledge, sharing and know-how. I realize each and every day at what point Vatel brought me the knowledge and skill sets that allowed me to start my company up. The internships and practical application courses in particular really teach you a lot. At the beginning it’s really impressive to have to “sink or swim” though you are managed by people who share the same passion, and it’s fantastic to work in beautiful palaces where you can meet famous chefs!
What dreams did you have when you started school at Vatel?
I had already dreamed of working in restaurant services, and was attracted by street food. I knew that with Vatel I’d be able to hone my project and that I’d have the skill sets required for all entrepreneurs: management, law and human resources, in particular. I quickly understood that I had to develop, even before graduating, the concept that I had imagined: Homer. It was of course a risk, but also a great motivation every day.
So how was Homer founded?
A few years ago, when I was in New York, I had a lobster roll and it was love at first sight! The following year, I was doing an internship in the Alain Ducasse at the Dorchester restaurant in London and I had lobster rolls once again that triggered everything: I immediately started to hone my concept, look for suppliers, think of the name, draw a logo, etc. I was in my third year of school when Homer was born, at the Paris Foodmarket, a very coveted short event which enabled me to start being known. I continued to work on this project, working with structures such as the Cité de la Mode, while continuing my studies at Vatel. I wanted to find a facility so that Homer would have an office and a facility to develop. On the last day of my Bachelor finals, the BHV (Paris), offered me a long-term collaboration: I immediately said yes and am really proud of this development.
I quickly understood that I would have to take some risks with this project. Our Vatel Success Stories, what my rivals have done or other large street food groups: all of this has inspired me.
My goal? That Homer will be a sustainable company and that I’ll be able to expand it in Paris, and why not in other French cities.
Three things that make you a happy boss:
Three hashtags that describe you as an entrepreneur:
#passionate #serious #lobsterroll
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