Gabriele Gobbetti, Senior F&B Manager and CETT Alumni: “There is no single right way to do things”.

1. We would like you to introduce yourself (your name, where you are from, what you studied, etc.).

My name is Gabriele Gobbetti, and I am from Palermo, Sicily (Italy). I studied the Bachelor's degree in Tourism and Hotel Management at CETT, as part of the programme taught in English.

2. What motivated you to choose CETT for your studies?

I always knew I wanted to study abroad. Spain seemed like a safe and attractive option, and I also wanted to improve my language skills. Choosing a programme taught in English in a country where I could also practise Spanish was the perfect combination for me.

After researching different options, CETT stood out as one of the best institutions in Spain for hospitality and tourism education. Today, I can say that I have never regretted that decision. CETT played a fundamental role in my education and professional development within the industry.

3. What was your experience at CETT like?

My experience at CETT was extraordinary. I spent four years dedicating a great deal of effort to my studies and always trying to give my best. One of the most enriching aspects was sharing classes with students from all over the world. Many of those international connections remain valuable today, and I am sure some will become even more important in the future.

I also had the opportunity to learn from professors with extensive industry knowledge, who taught us not only theory but also the practical and strategic perspectives of the hospitality industry. I still have enormous respect for them, and I hope to meet them again one day to thank them for all the support they gave me.

4. Could you tell us about your professional journey, from your internships during your studies at CETT to where you are today?

CETT has an excellent platform that provides access to internship opportunities both in Spain and abroad. I made the most of this resource and completed a total of five internships: one in Menorca, two in Barcelona, one in Greece and one in France.

During my university years, I would even work afternoon shifts after classes to continue gaining experience. Some companies place enormous value on attitude and the willingness to learn, even when your availability is limited.

I believe internships are an essential part of education. It is through day-to-day operations that you truly understand how the industry works. In fact, one of the companies where I completed an internship offered me my first professional contract. From that point onwards, I decided to develop my career in Food & Beverage, although I had initially started in Rooms Division. They are two different paths, but both lead towards the same goal: leadership within the hospitality industry.

5. You have worked in different countries from a young age (France, Greece, Italy, etc.). What encouraged you to take that first step abroad, and how did it shape your understanding of the industry?

To a large extent, CETT gave me the opportunity to take those first international steps. My advice to any student is to be brave enough to apply for opportunities abroad, especially if they have the courage to do so independently.

Travelling, working and living in different countries allows you to meet extraordinary people and build a professional network that can support you throughout your career. The world of luxury hospitality is smaller than it seems, and you never know when you might cross paths with someone again or when a professional connection might open a new door.

6. Working in international environments requires constant adaptation. What has been the most challenging part of this process, and what has helped you grow the most, both professionally and personally?

Constant adaptation is probably the biggest challenge. Working in different countries and departments requires a high degree of flexibility, which is essential in our industry to respond effectively to guests' needs.

However, this same challenge has also helped me grow the most. Every international experience pushes you outside your comfort zone, encourages you to learn new ways of working and helps you develop a more open mindset.

7. What have you learned from working with such diverse cultures and teams throughout your career?

Every culture has a different approach to service, ways of thinking and managing guest expectations, as well as handling incidents or complaints.

Working with multicultural teams has taught me that there is no single right way to do things. The key is to learn the best from each culture and adapt it to your own leadership and service style. This combination of perspectives is one of the greatest strengths a hospitality professional can develop.

8. Your career shows steady progression within Food & Beverage. Which decisions do you believe have been key to advancing into positions of greater responsibility?

Internships are an extraordinary tool for discovering which department best suits your personality and skills. In my case, I quickly realised that I was not someone who enjoyed office-based work. I have always been passionate about interacting with guests and the satisfaction that comes from receiving their appreciation after a great experience.

At one point, I had to choose between developing my career in Rooms Division or Food & Beverage. I was passionate about both areas, but circumstances and opportunities eventually led me towards F&B.

I believe some of the most important decisions were trusting my potential, always giving my best and seeking opportunities with leading companies in the industry. My recommendation is to associate your name with the best companies in the world and make sure you grow alongside them, even when this involves personal sacrifices.

9. Your experience in Dubai with Bulgari Hotels represents a highly demanding environment focused on excellence. What did working at such a high level of luxury teach you?

We all want to become the best version of ourselves. That was one of the reasons why I chose to work for Bulgari Hotels and later for Belmond.

There are only a handful of ultra-luxury hospitality companies in the world. That is why it is important to choose carefully and make the most of the experience. These companies become a second school, where you learn standards of excellence, attention to detail and operational discipline at the highest level.

10. You are currently working in the Caribbean as a Senior F&B Manager at Belmond. What does managing operations in a luxury resort in this environment involve?

The Caribbean is practically the complete opposite of Dubai. Once again, adaptability is essential.

Managing a luxury resort in this region involves facing very different operational challenges: logistical difficulties with supplies, managing teams in specific local contexts and the need to maintain exceptional service standards despite the limitations of the environment.

In cities like Dubai, the pressure is constant, and innovation never stops. There is no room to slow down. In the Caribbean, the challenges are different but equally demanding and highly enriching from a professional perspective.

11. What has been the most difficult decision you have had to make as an operations manager, and what did you learn from that experience?

Probably the most difficult decisions have been those involving significant strategic changes within the business and, in some cases, having to let a team member go for the benefit of the team as a whole.

When you drive a strategic change, you need to firmly believe in your vision, even when there are uncertainties or difficulties. Having a solid foundation and a clear motivation is essential to keep moving forward.

On the other hand, making decisions that affect people is never easy. However, over time, you learn that some difficult decisions can lead to positive outcomes for the team and the organisation.

12. Looking back at your career, how valuable do you think international experience is today for professional growth within the hospitality industry?

The brand you work for matters, the destination matters too, and international experience adds enormous value because it allows you to learn from different cultures and management models.

At the same time, professional stability is also important. My advice is to avoid changing jobs too frequently. Even if you do not fall in love with a destination or a company, always give 100% of yourself and try to complete a professional cycle before moving on to the next challenge. Consistency and commitment are highly valued in our industry.

13. What advice would you give to a CETT student who wants to follow a similar path and build an international career in luxury hospitality?

My main advice is to make sure you truly love this profession. Luxury hospitality allows you to discover the world, live extraordinary experiences and work with some of the best companies on the planet.

I would also encourage students to always aim for excellence. If they are studying at a leading institution like CETT, they should aspire to develop their careers with the best companies possible.

Consistency is key to success: consistency in effort, results and attitude. There will be difficult moments and many sacrifices because luxury hospitality is not an easy profession. However, the personal and professional rewards it offers more than compensate for that effort.

Additional advice

Do not be afraid to step outside your comfort zone. Travel, embrace international challenges and make the most of every opportunity to learn. International experience will not only make you a better professional but also a better person. Stay humble, keep learning and remember that this industry rewards those who combine passion, discipline and perseverance.