Olivia Prangey-Amzallag

I am Olivia, French by nationality but international by my roots, personal life and education. I like to network and learn about others backgrounds and work. My smile and laughter speak for me.

I studied Hospitality Management at Glion, in Switzerland where I moved back in 2013 and founded Oh! à la bouche.

I started my career working for international companies in Sales and Events. As I have an entrepreneurship spirit, I felt the need after 10 years, to go for a new challenge and to help others. I therefore started to work, as a free lancer, with small and independent companies, related to food and hospitality, to help them grow their business, be their middle "woman", design their communication tools and improve their brand awareness. 

I have a natural curiosity, I am Mrs. "Why" questions, and I started to take interest in digital for my work and projects and became a passionate. I never wanted to study again in my life, never say never, and decided to go back to school at SAWI to become a Digital Strategy Specialist and add a string to my bow!

I am customer oriented, it comes from my hospitality background I guess, dedicated and perfectionist. What I love the most in my job is to help companies be pro active, have a 360° vision, to better understand their customers' expectations, listen to the clientele without losing site of their DNA, and why they do their job.. It is not just about trying to please and rather about doing what you want to do. 

I admire people who take risks, who are not afraid of getting out of their comfort zone and whose passion and altruism are the reason why they created their company, not to become wealthy. I have a true passion for food, sustainability and how we can reduce waste. I also believe that with the digital era our way of working, buying and our mentality are switching and that transparency, humility and collaboration are of key importance. 

At the end of the day my goal is to help small and independent restaurateurs and hoteliers stay alive and authentic, continue to source locally and seasonally, while giving voice, thanks to the communication tools we have, to spread the word, the door next door and on the other side of the globe.