About us
My professional background prior to ENSEMBLE was in International sales and marketing working for a US Medical Device Multinational.
On a more personal level I have always been passionate about food and cooking and never more so than when preparing meals for large groups of family and friends. I have always loved rising to the challenges of cooking for a crowd and all the conviviality that goes with it.
I first got the opportunity to combine cooking with work back in 2010 when I was asked for ideas to set up a different kind of kick-off meeting for our sales team. Something original which would boost our team dynamics. I suggested organizing a self-catering meeting in an isolated Alpine chalet I knew. The event was a huge change from our usual hotel meeting scenario but happily it turned out to be a great success.
My colleagues loved the event and asked me for more of the same each year after that. The positive effect on our cohesion as a team was clear to see. We covered all points on our agenda as we would normally do but this time with so much more enthusiasm and complicity.
I think that this meeting held in a simple old wooden chalet was just such a breath of fresh air to us all compared to the usual stuffy hotel meeting scenarios we were so used to.
Around that time I realised that organizing group travel logistics and all that goes with it, including always having a contingency plan or two up my sleeve, were things that somehow came naturally to me. I also keep fond memories of that first meeting in the Alps seeing how much my colleagues enjoyed the event and how it helped us all bond just that bit more. Enough to have a noticeable and positive impact on our communication and productivity.
I think that all of that plus my love of cooking for large groups gave me the idea to start Ensemble.