Best Junior Executives

By | December 28, 2014

The ‘Hospitality Career 2008’ award in the category of hotels goes to Jan Bolland (29) in the category catering was Matthias Schussler (26) successfully, winner in the category Gastronomy is Markus Philippi (29). Frankfurt/Main, December 09, 2008 – the award ceremony took place in the framework of an extraordinary event in early December in the cocoon Club in Frankfurt/Main. In total over 60 young future leaders at all levels and from companies of different size are applied. With the price of hospitality career, the magazines select TOP HOTEL inside and kitchen from young executives from companies of hospitality, which are on the jump in the first leadership and thus good opportunities have Verlagsgruppe Handelsblatt, the top decision makers of tomorrow to be CATERING. The prize is awarded annually in the three categories of hotels, catering and gastronomy. Jan Bolland emerged as the winner of the category of hospitality\”.

The 29-year-old heads together with his sister Janine the award-winning wellness hotel BollAnt’s IM Park in bad Sobernheim. In July 2009 he opens new hotel in addition as CEO monastery Marienhoh-hideaway & Spa near Idar-Oberstein. Jan Bolland initially completed a training as a chef after high school and an undergraduate of majoring in hospitality management at the International University of applied sciences Bad Honnef followed. He continued this study with outstanding success at the University of Brighton. As his idols, because he threw the chain of a traditional family business and has created something quite novel and unconventional \”he calls Michael Clausing (owner of the hotel to the bleach in the Spree forest), as well as Klaus Kobjoll (holder of the Schindler of Justice in Nuremberg, Germany), because it dominated nobody like him to inspire employees and lead. He finds a solution for every problem in the industry\” Jan Bolland is the youngest member of Jeunes restaurateurs d’Europe\”in Germany and has a quality coach training \”according to the guidelines of the service quality initiative I + II.


Comments are closed.