A unique end-of-studies placement
Faire défiler la pageEach student on the MSc in International Hospitality Management at Institut Lyfe has the opportunity to experience a unique end-of-studies placement, a true bridge between learning and professional life. Brieux Caruso is completing his internship at Zephalto, an innovative French startup that offers ultra-high-end clients passionate about space travel a new experience: a trip into the stratosphere, including a gourmet meal in what can be described as the world’s highest restaurant.
Working at the heart of commercial operations, Brieux is discovering how to manage exceptional projects and optimise processes in an extraordinary environment. In this interview, he shares his daily life, his learnings and the skills he puts into practice across operational excellence and innovation.
Tell us about your background before joining Institut Lyfe
I always wanted to work in the hospitality industry, but after my baccalaureate, many people warned me about how tough the sector is, its demanding hours, and the fact that the lifestyle is out of synch with family and friends. So I decided to enrol in business school to stay on a generalist track and let my plans mature through professional experience.
At the end of my Bachelor’s degree, I felt the need for something more concrete. So I decided to take a gap year to fully immerse myself in the hospitality industry.
I started as a receptionist at the Mercure Opéra Garnier in Paris. It was a revelation: I enjoyed it immensely, learned the art of hospitality and met truly passionate people who put their heart into their work every day. I’m very grateful to them for giving me that opportunity.
Next, I wanted to gain more experience in the luxury segment, so I joined Relais & Châteaux Le Phébus & Spa, a family-run property where hosts the Mathieu family embody true hospitality. There, I learned about high standards, precision in service, and the art and beauty of gastronomy, thanks to the Michelin-starred restaurant and the passion of the teams who work there.
This convinced me to join a prestigious hospitality management school to acquire solid academic foundations in the sector. Institut Lyfe stood out as the most comprehensive, and, above all, the only one to offer a course in Lifestyle Hospitality, which to me represents the future of the industry. The possibility of continuing with the MSc in International Hospitality Management in partnership with emlyon business school was also a decisive plus.
Tell us about Zephalto
Zephalto is a French startup that offers clientele who are passionate about space and high-net-worth individuals a unique experience: a 6-hour trip to reach 25 km above sea level, including a fine-dining meal. I like to describe it as “the highest restaurant in the world.”
The journey is via a hydrogen-filled balloon, lighter than air, which ascends thanks to Archimedes’ principle of upward thrust. The company has benefited from technology transfer from the French space agency (CNES), the global leader in the use of stratospheric balloons.
What makes Zephalto unique is its low-carbon approach: low CO₂ emissions, reusable components and sustainable technology, in line with the expectations of clients concerned with their ecological footprint, while demanding the exceptional.
Tell us about your responsibilities
At Zephalto, I work on the commercial side, focusing on the development of partnerships with travel agencies and various brands, identifying investors to support the growth of the company and designing an exceptional gastronomic service in a technically constrained environment – with limited space and special pressure and temperature conditions. It’s all about finding innovative solutions to offer an experience that meets the expectations of a clientele accustomed to ultra-luxury.
It’s an exciting challenge, because you have to combine creativity, technical requirements and operational excellence.
What links your studies to your current role?
Prof. Kirillova’s teachings on memorable and transformative experiences: how to imagine, design and implement them. These considerations are at the heart of my work at Zephalto, where every detail contributes to creating an unforgettable experience.
Also the “Concept, Design & Development” project completed during my MSc gave me the confidence to rethink the F&B aspect. I am now applying the methods I’ve learned to structure my current projects.
More generally, the entire vision provided by Institut Lyfe helps me on a daily basis: understanding the dynamics of the market, investor and guest expectations and knowing how to anticipate trends and innovate in a demanding sector.
The business visits and field trips organised during the course – to places such as The Standard in London, Le Meurice in Paris or the Luxor in Las Vegas – also fed my creativity. They made me want to push boundaries and explore how far innovation can take our industry.
What are your plans after your placement?
After my placement, I want to go to Southeast Asia, maybe to Singapore, where numerous innovative projects are thinking outside the box. I really want to be a part of that! I do hope to return to the space tourism area: I’m certain that this sector will progress significantly within the next few years.
Brieux’s experience at Zephalto perfectly illustrates the breadth and diversity of placements available to students on the MSc in International Hospitality Management: immersion in unique environments, concrete learning and development of strategic capabilities. Would you like to experience a remarkable professional adventure in hospitality? Enrol in the MSc in International Hospitality Management from September 2026!