“Everything is so hectic. Why would you run on your day off?” That’s the question Berta Luise Heide is asking. The founder of WALK THIS WAY explains how she started her business, survived 2020, and what she sees for the future of her industry.
“We’re still social animals despite these pandemic scars.” Co-founder of La Belle Assiette, Giorgio Riccò shares the strategic vision that has led to more than one successful food business and allowed them to withstand a global pandemic.
Growing up with a father who was a chef, Roxane Clément felt working for a great player in the food industry was an alternative path to have a role in this industry that is so essential to our lives.
Keep learning, whatever your age or previous experience. That’s the view of Chadi Saba, an oncologist working in one of the leading pharmaceutical companies. At 46, he has just received an Executive MBA Global Track from ESCP and ESA Beirut.
At only age 22, Elias is committed to decrypting some of society’s most daunting questions, from economics to the evolution of the pandemic. Some might call him a “disseminator of knowledge.”
Student or Entrepreneur . . . why not both? ESCP alumnus and Founder of Clay, Christoph Koenig knew exactly what lied ahead of him after graduation this year: growing his business.
Mélanie Marcel is an engineer, neuroscientist and entrepreneur. In 2012, she decided to create SoScience, a company that promotes responsible research – the kind that makes a positive impact on daily life, in both social and environmental terms.
While at ESCP, Hugo Bazin and Simon Robain had the idea of developing a reservation platform for travel. In launching Tictactrip, the two co-founders quickly realised that their success depended on seizing every opportunity that came their way.