Interview
Anna Portmann
Hello Anna,
In the fast-paced world of hospitality and ambience creation, Anna Portmannstands out for a remarkable career path that combines passion, innovation and leadership.
A graduate of EHG, Anna drew on her academic achievements to carve out an impressive career path, marked by key positions at the Montreux Jazz Festival and Gate Gourmet before founding KUKUI créateur d’ambiance, a pioneering company in the home fragrance sector.
In this exclusive interview, Anna takes us behind the scenes of her training at the École Hôtelière, where rigor and attention to detail go hand in hand with a deep understanding of human needs, qualities that have profoundly influenced her entrepreneurial vision. Her journey is a source of inspiration for all those who aspire to turn their passion into a flourishing career, proving that boldness and perseverance can redefine industry standards.
Discover how Anna uses her expertise to revolutionize the customer experience through scented atmospheres that awaken the senses and create indelible memories.
Anna, thank you so much for joining us to share your journey and valuable insights. To begin, could you tell us about your experience at the École Hôtelière de Genève and how it influenced your career afterwards?
I remember the École Hôtelière as having very professional standards. Rigorous, disciplined foundations combined with great attention to detail. At the same time, the human aspect was always paramount, ensuring that students were sensitive to the well-being of guests. All in all, a remarkable school of life for the rest of my career. This spirit and affinity have become ingrained in me, and have enabled me to develop
a par6culiar customer-oriented sensibility.
Another great strength acquired at the École Hôtelière is agility and flexibility in all circumstances. This fosters resilience and a flair for solutions. What’s more, as the hotel business is such a vast field, my curiosity never ceased to grow, and I was receptive to all the opportunities that presented themselves. I already felt a bit like a collector of experiences.
After graduating, you held a variety of managerial positions in renowned companies such as Montreux Jazz FesSval and Gate Gourmet InternaSonal. How have these experiences shaped your approach to management and business creation?
Two very different worlds.
As part of the Montreux Jazz Festival, I was entrusted with many responsibilities, despite my limited experience in this field at the time. A trust for which I’ll always be incredibly grateful. An environment full of passion and emotion, in a close-knit team with very high ambitions, always striving to improve and provide the best experience for festival-goers,
artists and partners alike.
Gate Gourmet International was fascinating for the complexity of its structure and its international scope: the number of departments, the different offices linked to the organization, the meticulous detail of each process.
Can you share some key moments in your career at Compass Group (Switzerland) Ltd and how these roles have contributed to your professional development?
The key importance of the smooth running of head office departments and operational establishments in the field. Whether it’s central menu planning, resource optimization or the introduction of new concepts; if these approaches and initiatives are not accepted by the units, implementation will be all the more difficult.
I would say that this phase taught me a great deal about listening to the needs of different teams: those in the field as well as those of customers. As a company restaurant, what do customers need from their employees? By listening and asking the right questions, solutions are found, concepts created and a trusting collabora6on established.
What inspired you to found KUKUI Créateur d'Ambiance in 2011?
The desire to offer an innovative home fragrance concept that creates a refined atmosphere covering large spaces, while being very easy to use.
Until now, this field of activity had been approached in a very technical way, without much emotion or finesse. I seized the opportunity with open arms, eager to share my fascination and passion.
What were the biggest challenges you faced in setting up your own company?
The hardest thing, even today, is to give yourself time. Not to grow at all costs. For us, the most important thing is healthy, organic growth.
Delegate as much as possible and regularly step back from opera6ons.
Can you tell us more about KUKUI and what makes your products unique in the home fragrance market?
1. Our mission is to provide lasting impressions and the key to an emotional experience that dramatically increases customer satisfaction. That’s why we’re very sensitive to the first impression the guest will have of the place they’re staying.
2. We offer a collection of fragrances specially created for the hotel and hospitality industry. Each fragrance tells its own story and conjures up unforgettable images. Each fragrance tells its own story and conjures up unforgettable images. Then it’s diffused by elegant, easy-to-use professional systems that blend seamlessly into the exclusive design: electric diffusers, stick diffusers, vaporizers and scented candles, all of which we manufacture in our own factory in Zurich.
3. We define ourselves as “Créateurs d’Ambiance” and are proud to have been a partner of flair alongside our customers for over ten years. We are a Swiss company and welcome our customers to our showrooms in Zurich and Hamburg. We are also a partner of Swiss Deluxe Hotels and ” Die 101 besten Deutschland”.
As Master Creator and head of KUKUI, how would you describe your leadership style?
I want to be very approachable and have a listening ear for our teams. To ensure a healthy and positive working atmosphere, leaving no room for intrigue. Mistakes and failures allow us to learn, adjust and evolve.
What are the key principles you apply to keep your team motivated and creative?
On the one hand, to encourage discussions and improvement initiatives, and on the other, to keep the teams regularly informed. We’re very lucky to have such a close-knit team.
What are the most important lessons you've learned in your career, whether in big business or as an entrepreneur?
Whatever happens: stay authentic!
What advice would you give to young graduates of the École Hôtelière de Genève who aspire to follow an entrepreneurial path?
- Ask those around you for help.
- Surround yourself with positive, motivated people.
- Overcoming the first step.
- The next day always brings new energy.
What are your future goals for KUKUI and how do you see your company evolving over the next few years?
We want to enable even more customers to enjoy our signature scents on an international scale. What’s more, we want to offer points of sale with new olfactory universes in several markets. The adventure is just beginning!
Is there anything else you'd like to share with our readers, former and current students of the École Hôtelière de Genève?
I often ask myself if what I’m doing still makes me happy. If it doesn’t, what can I do to change it? Also, I like to remind myself of the source of inspira6on that led me to create KUKUI: my insatiable passion for scents.
I wish everyone the chance to live their passion!
