With almost 20 years of experience in the food and beverage, Goran has participated in several hotel opening projects, as well as trend setting in the hospitality market. In addition to hospitality, he worked on the development of hospitality  products for Metro Cash&Carry, where he excelled in positioning products for Asian cuisine as well as private lebel products (Metro chef, Metro profesional).

Boris comes from a hospitality family and he has more than a decade of experience in Front Office Department. Over the years, he has gained extensive practical knowledge of working and leading Front Office Department in the hotels of various capacity and level of services. Boris holds a bachelor’s degree in hospitality management.

Since childhood, Milena's passion has been Hotel Management. Swiss educated, she acquired broad experience working for InterContinental Hotel Group, Movenpick Hotels, Hyatt Regency Hotel and Radisson Blu/Collection chains, in various responsible roles. She has 15 years of experience in hotel management, mostly in hotel operations, where she found herself best fitted in leading housekeeping and training roles.

Uros Urosevic is senior manager and high professional consultant with extensive experience in the hospitality industry, wholesale business, brand marketing and customer management in HoReCa branch. 

He is passioned about food & wine, hospitality services and education, while he is especially proud on his commitment to humanitarian work and actions in which he participated, initiated or organized.

Miki Mitrovich partners with her clients to create a method which enables businesses to develop, adopt, and embrace a customer-driven culture centered around being the best that they can be. Miki firmly believes in aligning service delivery with leadership's desired outcomes. She drives results using the combination of skills development and coaching to optimize customer acquisition, reduce churn, and position service as a competitive advantage.

Milos Pesic has extensive experience in hospitality as he started in the F&B department, moved through the Front office before taking Hotel GM position. Working in international chains and independent hotels, destination hotels, and city hotels enabled him to have a wide knowledge and understanding of hotel operations.

Novak Fidanovic started working in the kitchen in 1996 at the Edgewood Country Club, River Vale, USA and after just two years became Chef de Partie. After graduating from college, he became a chef and moved to Florida where he worked at the Mar-A-Lago club Palm beach, Florida, which is owned by Donald Trump. He participated in the preparation of the celebration for the Super ball party for 4000 guests after which he was appointed Sous Chef but soon returned to Edgewood Country Club as Chef de Cuisine.

Author of various academic and professional articles published by journals in the management of services, technology, and innovation. Professor Dr Ray F. Iunius is the founder of the Ecole hôtelière de Lausanne Institute of Technology and Entrepreneurship (EHLITE), the Institute for Innovation and Entrepreneurship (INTEHL), the Students Business Projects (SBP), the EHLITE magazine, and the Chair of Innovation Paul Dubrule.

Ray is today CEO of winsedswiss education group (WEG) SA, an integrated group of educational institutions comprising professional and vocational programs, soon universities and post-secondary education schools in the service industry.