During the Conference #EARTH24 program you can enjoy amazing speakers. All speaker have their own area of expertise and therefore a special story to tell. Below you can find more information about the speakers and their stories.
Enjoy, sit back and relax during the lectures of our keynote speakers.
Head of The Circle, Zurich Airport Ltd
Welcome to The Circle
Stefan Feldmann will present an absorbing insight into the story of The Circle, from its conception and through the planning and development stages, to its current usage and utilisation, highlighting the importance of The Circle for the airport, the city of Zurich and the region. Feldmann will discuss the location’s current partners and tenants – a mixture of hotels, restaurants and retails spaces – and will share the experiences, learnings and challenges he and his colleagues (including FCSI Professional member consultants) faced to bring this exceptional project to life.
owner and CEO, promaFox AG
Gastronomy and hospitality at The Circle
Maya Ladner
Programme Director MSc in Preneurship for Regenerative Food Systems, ZHAW School of Life Sciences and Facility Management
The lecture
As part of the team for Agro Food Business at ZHAW, Maya Ladner helps to curate new routes towards a more sustainable and innovative future of food. For Ladner, there are many issues concerning industrial status quos, globally, and there are many food systems she would like to see changed, including adding sustainability as a new focal point in all aspects of life. In her presentation she will look at the key components of a regenerative economy and address how we can all shape the future of food systems as ‘food preneurs’.
Carlton Zürich AG and & Segmüller Collection
The lecture
Top entrepreneur and gastronomy professional Markus Segmüller of Carlton Zürich AG & Segmüller Collection has vast experience in delivering stylish boutique restaurants with unique concepts – including at Sablier Rooftop Restaurant & Bar at The Circle, Switzerland’s largest rooftop restaurant. But without prudent financial rigour and planning, these high-end culinary attractions would not have the staying power they deserve. Segmüller discusses why sound economics are an essential factor in foodservice and hospitality.
Jon Sharp
Founder of Be Remarkable: Bespoke Hospitality Solutions
Friday 18th of October 13.30-16.30pm (presentation/group panel)
The lecture
Formerly director of brand food & beverage development, focused service and all suites – EMEA, Hilton, for a quarter-century, Jon Sharp “waltzed through bustling kitchens and restaurants” with hospitality as his “muse”. Now a freelance consultant, Sharp specialises in advising operators in how to recruit the right kind of talented people, train them effectively, and hang onto them successfully. Sharp will outline how hospitality’s labour crisis can be managed, mitigated – and even averted.
Valeria Walther
Head of reception, Hotel Hof Weissbad
Friday 18th of October 13.30-16.30pm (presentation/group panel)
The lecture
Valeria Walther of Hotel Hof Weissbad of Hotel Schweizerhof Lenzerheide address how today's younger generation of professionals are currently experiencing the industry – its challenges and opportunities – and look ahead to the future of the hotel industry and how subsequent generations may perceive it. The session will address the labour market, technology and innovation, climate change and sustainability, amongst others.
Jamie Rizzi
Host, Hotel Schweizerhof Lenzerheide
Friday 18th of October 13.30-16.30pm (presentation/group panel)
Professional background
Jamie Rizzi of Hotel Schweizerhof Lenzerheide address how today's younger generation of professionals are currently experiencing the industry – its challenges and opportunities – and look ahead to the future of the hotel industry and how subsequent generations may perceive it. The session will address the labour market, technology and innovation, climate change and sustainability, amongst others.
Tilo Hühn
Center coordinator food composition and process design, Institute for Food & Beverage Innovation, ZHAW Life Sciences und Facility Management
Friday 18th of October 13.30-16.30pm (presentation/group panel)
The lecture
With an academic background in viticulture and oenology, microbiology, organizational psychology, disruptive technologies, and digital business, Tilo Hühn, “explores, modifies, and expands the information pathways that unlock functional solutions” for the food and beverage industry. His presentation will focus on “cultivating the unknown and diving into chaos to discover new compositions and regenerative opportunities” and ultimately how to create a healthier, sustainable food system.
Gen Z and Us
Bestselling author and Forbes 30 Under 30 awardee Yaël Meier will address the expectations Generation Z has of older employers in the hospitality industry, while also looking to other sectors to see what they are doing right in terms of appealing to younger people. She will also ask, exactly what defines the new generation with regards to their dreams, visions and goals and how to attract young customers too.