Webinar Food & Beverage Management Specialization (MiHM)

Dr. Marc Stierand, born into a family business, developed customer service skills early on and pursued his passion for food by becoming a trained chef in Michelin-starred restaurants. Now a Full Professor of Service Management at EHL and the Founding Director of the Institute of Business Creativity, Marc brings two decades of international teaching experience to his work.

He is recognized as an authority on culinary and business creativity, a research field he started in 2007. His ability to transfer insights from research for teaching and practice is thought is sought after by other top business schools like CEIBS and IMD and leading global corporations, where he teaches executives or advises them on creativity, aesthetics and innovation. His research has attracted several millions in funding, has been published in top-tier hospitality management and general management journals, and has won several awards including the ‘Tudor Rickards and Susan Moger Best Paper Award.

Moreover, Dr. Stierand serves on the editorial boards of a number of academic journals, company advisory boards, and executive board of the Swiss Food and Nutrition Valley. Professionally, he’s dedicated to fostering innovation through creativity for the business world, though privately, he admits to being less successful in coaching his Cocker Spaniel, Alfons.

Michel Ludewig is a hospitality professional from Saarlouis, Germany, with a BSc in Business Administration (University of Mannheim). He spent nearly two years at SO/ Berlin Das Stue, a 5‑star boutique hotel, leading sales and events, introducing a new CRM, and serving as the hotel’s primary representative at major trade shows. To deepen his focus on food & beverage, Michel completed the EHL Master’s in Hospitality Management with an F&B specialization in Lausanne. His experience spans hotel operations, start‑up business development, and premium event environments, including banqueting at Grand Hotel Les Trois Rois and guest hosting in Arosa. Fluent in German, English, and French, Michel combines a guest‑first mindset with analytical drive. He ultimately aims to launch and grow his own restaurant concept and company.