Segolene has been involved in the event, restaurant, café and hotel industry since 2005. Graduating Valedictorian in 2015 from the Institut Paul Bocuse in France, she won an internship in 2016 with the Foodservice Consultant Society International (FCSI) Educational Foundation. Segolene has good operational background primarily in Back and Front-of-House operations. Her experience includes boutique patisseries, cafés, event venues and hotel catering.

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Segolene has a real passion for food and how it can make people feel good. She believes in creating a sustainable hospitality environment which provides a satisfied client, sustainable working conditions for employees as well as allowing the operators to make a profit.

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She joined HMA in 2017 and has worked in the educational sector (schools and universities), stadia, performing art venues, museums, town halls, clubs and event organisation.

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She is our in-house tech wiz and has helped to develop new HMA processes to streamline the time and energy of our consultants.

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Some of the notable clients she has worked with include Sydney Theatre Company, Sitehost (Hilton Adelaide), Ascham School, Stadiums Queensland, City of Boroondara (Hawthorn Arts Centre), Create Infrastructure NSW, St John’s College and City of Sydney.

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Technical Aspects

Masters of Culinary & Hospitality Management Innovation - Institut Paul Bocuse (France) & Haaga Helia (Finland & Norway)

Bachelor of Culinary Arts & Restaurant Management - Institut Paul Bocuse (France)

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Professional Affiliations/Memberships

Member of Food Service Consultants International