Constance Huber, a graduate of Institut Lyfe, talks about her career path to wine tourism

Constance Huber graduated with a Bachelor’s degree in International Hospitality and Restaurant Management in 2019. Having completed her fourth-year specialisation in wines and beverages, she is now Hospitality Manager at the Lallier Champagne House: an inspiring career path following a four-year course at Institut Lyfe.

Could you introduce yourself and tell us about your background before joining Institut Lyfe?

I obtained a Baccalaureate in Economics and Social Sciences and then began a dual degree in Economics and Management and Languages (English–Chinese) at university. However, I soon realised that the university model wasn’t right for me: I needed a practical, career-focused course that combined theory and practice.

Coming from a family of winegrowers (my father is a winegrower in Burgundy), I have always been deeply drawn to the world of wine, gastronomy and the hospitality industry. I often took on summer jobs in the restaurant trade or as a receptionist in my home region, and I quickly realised that hospitality was a field in which I would thrive.

My dream has always been clear: to work in a wine-growing region and develop wine tourism experiences there.

At an open day at Institut Lyfe, it was obvious: my eyes were sparkling. I realised that this school would one day enable me to bring my project to life.

Could you tell us about your experience at Institut Lyfe?

I enrolled on the Bachelor’s degree in International Hospitality and Restaurant Management, where I discovered a world that was as demanding as it was fascinating. Thanks to the balance between theoretical lessons, practical training and work placements, my time there was both fast-paced and formative.

The teaching, delivered by leading professionals, was key to my success. The Institut also offered me fantastic opportunities, notably an Erasmus semester in Finland, which allowed me to discover a different work culture and a distinct approach to the art of hospitality.

Although I was very interested in finance, I always kept my goal in mind: hospitality, wine and promoting our local terroirs. It was therefore only natural that I chose the International Wine, Spirits and Beverage specialisation in my final year.

Throughout my studies, Institut Lyfe equipped me with solid cross-disciplinary skills (finance, F&B, law, marketing, etc.) that are now essential in my day-to-day work.

Why did you choose to work in the wine and drinks sector?

Moving into the wine sector was almost a natural choice. I grew up in this world and find it extraordinarily rich and open to the world. The diversity of wines, which is already immense in France, becomes truly fascinating on an international scale.

Thanks to the Institut Lyfe’s International Wine, Spirits and Beverage specialisation, I discovered a field even broader than wine alone: spirits, tea, coffee, non-alcoholic drinks, expertise, creativity, innovation…

For me, drink is a central element in human relationships, whether at the table, at home or in a restaurant. The world of wine, and more broadly that of drinks, is all about sharing, comfort and expertise. It is a world that nurtures curiosity, lifelong learning and sharing. Values that resonate deeply with me.

Could you describe your job and your main responsibilities?

I am currently the Hospitality Manager for the Lallier Champagne House, which is part of the Campari Group. I coordinate and organise all visits: clients, Campari staff, and so on. These experiences can last from half a day to several days.

Together with my colleagues, I coordinate tours, tastings and invitations, and work closely with partner hotels, restaurants and caterers, as my aim is to offer our visitors a sparkling and unforgettable Champagne experience.

I also work with our Brand Ambassador and our Cellar Master; they are the true faces of the House and are in high demand for our tours and in our international markets. Finally, I am often called upon to lead certain tours and tastings myself, which is an aspect of the job I particularly enjoy.

What I love most about my job is meeting people from very different backgrounds, all united by a shared passion: Champagne. I also particularly enjoy seeing, on the big day, the culmination of all the hard work that goes into organisation and coordination, and watching our visitors leave with a twinkle in their eyes and their heads full of memories.

Another reason I was drawn to the hospitality industry is its international dimension. I love the connection that forms with guests who sometimes come from the other side of the world.

Today, I feel as though I’m travelling through the people we welcome. The Champagne region and Champagne inspire the whole world: some of our visitors travel thousands of kilometres to discover our region and our wines. It is therefore essential to offer them a unique, genuine and memorable experience.

What trends are you seeing in the wine and drinks sector?

We are seeing a decline in overall consumption of wine and Champagne, likely linked to a more uncertain economic and geopolitical climate. I believe, however, that people are drinking less, but better.

It seems to me that consumers are becoming increasingly curious: they want to understand what they are tasting, to know the origin and the expertise behind a bottle. The rise of wine tourism is a perfect illustration of this.

There is still a great deal to be developed in this field, which creates excellent opportunities for young graduates trained in hospitality and wine.

What advice would you give to a prospective student looking to enter these professions?

My first piece of advice would be to be thorough and committed in your work. Institut Lyfe is a demanding school, but one that recognises and rewards students’ hard work and dedication. Thanks to Institut Lyfe and the school’s Foundation, I’ve had some fantastic opportunities to launch my career.

I would also advise being curious and proactive: seek out information, meet professionals, take an interest in trends in hospitality, wine, luxury… Many innovations from other sectors can be applied to the world of wine.

A piece of advice that may seem simple, but is fundamental: smile. We sometimes forget it, but it is the foundation of our hospitality professions and a true guarantee of success. You will never be criticised for smiling; on the contrary, it fosters interaction, opens doors and leaves a positive impression.

Finally, staying open-minded, passionate and attentive are, in my view, the keys to long-term fulfilment in our professions.

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Constance Huber’s career path perfectly illustrates the career opportunities available in the wine and beverages sector following a course at Institut Lyfe. The Bachelor’s degree in International Hospitality and Restaurant Management opens the door to a wide range of careers after a four-year course, including roles in the wine and beverages sector such as wine and spirits consultant, brand ambassador, F&B Manager or Beverage Manager.

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