Art of Service Trophy 2026 - Art du service

EHL Art of Service Trophy

Welcome to EHL Art of Service Trophy

Unleash your passion and knowledge of the art of table service and elevate your career to new heights. EHL Hospitality Business School Lausanne proudly announces the "EHL Art of Service Trophy" – a contest that blends finesse, expertise, and innovation in the realm of hospitality and service excellence.

Buckle up for this thrilling journey ahead. In the world of hospitality, we are all more than just professionals; we are artists, crafting memorable experiences for every guest. This is your canvas, and we invite you to paint your masterpiece. The EHL Art of Service Trophy awaits you.

Art of Service Trophy 2026 - Art de la table

Who should participate?

This competition aims to evaluate your abilities in all fields related to the Table and Service Arts. So whether you're a seasoned maître d'hôtel, a burgeoning sommelier, or an intendant brimming with potential, we welcome you to showcase your skills and make your mark on a global stage. As long as you're over 18 and involved in the restaurant or hotel industry, this opportunity awaits you, regardless of your geographical location. Please note that a good understanding of French is nonetheless recommended, as the competition will be held in this language.

How to qualify ?

To participate, fill out our online registration form and make sure you share with us the following elements:

Video capsule

Bring your experience to life through an original, MP4 video of maximum 5-minutes, in French or English, without featuring any clients, focused on the following elements:

A brief presentation of yourself, including your first and last name, the position you hold and the establishment you work at
A cutting of a free-range chicken for 4 people, filmed in one go, during which you will explain your technique
A plating of 4 dishes with the garnish of your choice, carried out in the restaurant's dining room

Curriculum Vitae

Send us an up-to-date resume of your educational and professional journey and growth in the F&B industry.

Art of Service Trophy 2026 - Conception cocktail

The Grand Finale

The four final examinations focus on various aspects of the art of service, including the commercial presentation of a menu, the art of flambéing and the creative design of a coffee-based drink. Each candidate is supported by a commis during the competition. In addition, a surprise task awaits the candidates, in which their adaptability and skills are put to the test.

Further details about the program will follow

Schedule of the contest

Online registration

Registrations are open until 30 November 2025.

Selection

The 6 finalists will be announced in mid-December 2025.

Finale

The finale will take place on the EHL Lausanne campus in March 2026. The topics will be communicated in January 2026.

The organizing committee

Thomas Fefin

Lecturer - Practical Arts and Restaurant Manager at EHL Lausanne

Hailing from Lorraine, Thomas Fefin embarked on his hospitality journey in Metz and Kuala Lumpur, with stints in Macau and Guangzhou. Upon returning to France, he honed his craft at renowned establishments like Paris's Epicure*** restaurant and the two Michelin-starred Le Gabriel Restaurant at La Réserve Paris – Hotel and Spa. His pursuit of excellence culminated in preparing for the MOF competition, where he achieved the coveted MOF 2019 award under the guidance of chef Jérôme Banctel. This accomplishment led him to the directorship of Le Gabriel and, in September 2020, a role as a practical art lecturer at EHL's Berceau des Sens restaurant. Thomas was appointed Restaurant Manager of EHL's Michelin starred Berceau des Sens in September 2023.

Eric Iunker

Senior Lecturer - Practical Arts at EHL Lausanne

Eric Iunker is a Senior Lecturer in Practical Arts, teaching theoretical and practical courses in fine dining and restaurant management at EHL. After completing his training in Switzerland with a federal master's degree in Maître d'Hôtel, Eric worked in several prestigious Swiss establishments. He was First Maître d'Hôtel at the Grand Hotel du Parc, a five-star establishment in Villars-sur-Ollon from 1990 to 1997, and Director of the Restaurant du Cerf in Cossonay (1997-1999) which received 2 Michelin stars and an 18/20 rating by Gault & Millau.

He joined EHL in 1999 as a project manager for the design and opening in 2001 of Le Berceau des Sens, the first gourmet restaurant at EHL. From that moment until 2012, Eric was the manager of this restaurant and supervised the practical training courses given there. Eric was also in charge of the EHL wine cellar. Since 2005, he has carried out nearly 100 different missions for EHL Advisory Services. He continues to deliver business management training programs as a consultant in the fields of hospitality, food and beverage, private aviation, insurance, and banking.

Yohan Hermet

Lecturer - Practical Arts at EHL Lausanne

Hailing from the heart of France, Yohan Hermet began his professional career within the crew of the Restaurant Paul Bocuse in Lyon, a distinguished three Michelin-starred establishment. After experiences in Scotland and Australia, he settled in Switzerland. He spent two years at the prestigious Four Seasons Hôtel des Bergues in Geneva, at the Restaurant Il Lago, before moving to various renowned restaurants in Lausanne such as the Lausanne Palace, Beau Rivage Palace, and Château d'Ouchy. For the past five years at EHL, he has been imparting his passion and expertise in the art of table service. He also participated in the final of the Maître d'Hôtel competition in 2019.

Lionel Sauvère

Lecturer - Practical Arts at EHL Lausanne

Lionel Sauvère is a Lecturer Practical Arts teaching fine dining service techniques to students at the Berceau des Sens restaurant at EHL since 2007. He obtained his Swiss professional diploma as a Chef in Restaurants from Gastrovaud, a Swiss vocational institute specializing in culinary arts and restaurant management programs.

He gained extensive experience working in fine dining environments in Switzerland, France and the UK. Most notably, he was Restaurant Manager at the Olympic Museum for 7 seven years. He developed his teaching skills and an appreciation for transmitting knowledge and skills to the younger generations as a teacher in France, delivering culinary and F&B courses to French apprentices for four years.

Prizes

In testament to the exceptional skills demonstrated by our participants, all candidates and finalists will be rewarded with numerous prizes.

Ahead of the official announcement of the prizes for the second edition of the competition, below is an overview of the special prizes awarded to the first 3 winners of the Art of Service Trophy 2024 competition:

1st place: 3 nights B&B at a 5-stars hotel in Paris, France*, plus a gourmet voucher for two.
2nd place: 2 nights B&B at a 5-stars hotel in Florence, Italy*.
3rd place: 2 nights B&B at a 4-stars hotel in Milan, Italy*.
*Transport not included.

Good luck to all participants, may the best service artist win!

This is your moment.

Are you ready to add a new milestone in your journey through the F&B industry? Register here to receive detailed information and tips from Thomas Fefin to submit a successful application. Take the spotlight and let your service shine!