Frank Schuetzendorf

Frank has built his 25-year international hospitality career within the high-end luxury hotel market. His professional experiences across North America, Europe and Asia and within renowned brands such as Four Seasons Hotels and Resorts, Shangri-La Hotels and Resorts and Dorchester Collection as director of Food and Beverage, where he closely collaborated with award-winning Chef Alain Ducasse, have allowed him to develop a sense for detail, perfection, excellence and engaging customer satisfaction.

In 2016 Frank had transitioned to the world of hospitality education, where Frank has been teaching at hospitality schools in Switzerland (EHL and Glion Institute of Higher Education), France (ESSEC Business School and HEC Paris), and Boston University.