My name is Holger, I am a tourism and hospitality specialist.
Originally from Heidelberg my homebases are Lake Constance and Zurich. I love good food and cooking, preferably together with friends. I enjoy music, reading and watching movies. I do yoga and running to stay healthy, I commute by bike as often as possible and you see me standup paddling in summer and snowboarding in winter.
Although I love to explore known and unknown places, visit friends abroad and believe, that travelling opens one's mind and has a positive impact on our global community, it is a fact that tourism has a negative impact on the environment. I am engaged in this topic as well as in ideas of a more sustainable life in general.
After studies in Tourism Management and a career with steps at a tour operator, a destination management company and an incoming operator, I am self-employed since 2004, realising projects in destination and event marketing and being a host myself. Since 2010, I have shared my work in both fields, Trainings & Consulting and Tour-Operation, together with business partners and friends in two separate companies.
With more than 20 years of practical experience in tourism and hospitality, I work as a trainer and speaker internationally, coming around a lot, and I am co-owner of a tour operator as a local business with a team of 10 employees. A perfect and profound combination of work fields that mutually enrich and reinforce each other.
Tourism and Hotel Industry both are dominated by many small businesses on the one hand side and a concentration of few really big market leaders on the other. That is why I am used to work for all kind of types of businesses: owner or family run SMEs as well as large groups and corporations.
Some of my renowned clients are TUI, Booking.com, Accor Hotels, Motel One, Deutsche Hospitality, InterContinental Hotels Group and Destinations like Sylt, Lech-Zürs, Zermatt, Småland, Skåne or Tourism organisations like Vorarlberg State Tourist Office and Visit Sweden.
For Visit Sweden I recently had the chance to give a statement about what I recommend for small businesses in food travel. See the short 1-minute-interview here.