Photo: EHG © Nuno Acacio
Nearly 40 students designed and ran the École Hôtelière de Genève’s 2026 Charity Gala from start to finish. Alongside Michelin-starred Chef Danny Khezzar and in the presence of Paolo Basso, World’s Best Sommelier 2013, they put their skills to work in support of the association Lazare Suisse — a fitting illustration of the EHG’s hands-on, immersive teaching approach.
The École Hôtelière de Genève (EHG) is proud to look back on the success of its annual Charity Gala, held on 1 July 2026 and organised by third-semester students. This year’s edition, built around a spirit of solidarity, raised support for the association Lazare Suisse while giving students a unique learning experience alongside Chef Danny Khezzar, godfather of the class of 2026, in the presence of Paolo Basso, World’s Best Sommelier 2013.
Far more than a gastronomic event, the gala fully embodies the EHG’s mission: training professionals who combine excellence, commitment and a genuine sense of hospitality through real, hands-on projects.
“A true professional is, above all, someone who knows how to give, share and commit to others.”
— Susanne Welle, Director of the École Hôtelière de Genève
The Charity Gala is one of the flagship projects in the third-semester curriculum. Under the guidance of their professors, students imagined, designed and delivered the entire event themselves — from developing the concept and finding partners to communications, marketing, sponsorship, guest registration, logistics, event design, operational planning, cooking, service and guest welcome on the night. In doing so, they experienced first-hand every discipline involved in creating, organising and running a professional event.
This immersive experience allows them to build essential skills in project management, leadership, communication, teamwork, crisis management and operational excellence — reflecting the EHG’s core teaching philosophy: learning by doing, in an environment that mirrors the demands of the professional world.
For this 2026 edition, students chose to support Lazare Suisse, an association that creates shared housing between young working professionals and people who have experienced homelessness or precarity.
During the evening, guests heard the personal account of Antoine, now living in a Lazare shared home after going through a period of severe hardship. His story served as a reminder that hospitality is not confined to the service industry — it is, first and foremost, a human value rooted in welcome, respect and solidarity.
“By supporting Lazare Suisse, we affirm that hospitality begins with welcoming others, without discrimination.”
— Susanne Welle
As godfather of the EHG’s class of 2026, Danny Khezzar was on hand to support this exceptional evening. Together with Stéphane Faval, Executive Chef of EHG’s Vieux-Bois restaurants, he co-created a four-hands gourmet menu, giving students a rare opportunity to work alongside one of the most talented chefs of his generation. True to his values, he also chose to shine a spotlight on Lazare, the evening’s beneficiary association.
“Passing on knowledge means a great deal to me. I’m always glad to get involved in charitable projects whenever my schedule allows.”
Danny Khezzar
The gala was also honoured to welcome Paolo Basso, World’s Best Sommelier 2013. On the night, he presented guests with the wine developed by EHG students in partnership with the Haute école de viticulture et d’œnologie de Changins — a showcase of student skill and creativity that extends well beyond the hospitality and culinary professions.
Beyond the evening’s success and the funds raised for Lazare Suisse, the gala stands as a clear illustration of the EHG’s purpose: training professionals who are skilled, responsible and engaged.
By taking on collective responsibility for an event bringing together partners, industry professionals, media and guests, students develop far more than technical skills. They learn to collaborate, manage pressure, make decisions, think creatively, and place the guest experience at the heart of everything they do.
As Susanne Welle noted in her address:
“These students prove that excellence isn’t only learned in the classroom — it’s learned, above all, in the field. I am immensely proud of what they have accomplished.”
Through this immersive experience, the École Hôtelière de Genève reaffirms its commitment to training the future leaders of hospitality — professionals able to combine operational excellence, innovation and genuine human commitment.
Founded in 1914, the École Hôtelière de Genève (EHG) has spent over 110 years training the professionals of tomorrow through its recognised Professional Bachelor’s programme. Its immersive teaching approach combines academic instruction, professional experience and hands-on projects to prepare students for the realities of the hospitality industry. With its own training restaurants, an extensive network of industry partners, and a relentless focus on excellence, the EHG guides future managers each year toward careers in hospitality, food service, events, luxury and related services.
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