Raphaël Hernandez (BSB'08) : the luxury of being well surrounded.

When he talks about his first professional steps, Raphaël Hernandez is quick to point out how lucky he was to be accompanied by exceptional managers. "My first permanent contract, with Bouchard Père & Fils, not only taught me a lot about the power of origin and terroir. It also enabled me to quickly prove myself in marketing and communications through exciting projects, such as the redesign of the company's entire graphic identity and the organization of a prestigious auction in Hong Kong". After 7 years in Beaune, Raphaël joined Moët Hennessy Spain, where he was in charge of the prestige champagnes segment (Dom Pérignon, Krug and Ruinart) as Senior Brand Manager. In Barcelona, as in Beaune, an inspired manager helped him to express his talent to the full. "Last year, my management of several new vintage launches earned me a mention among the best operations worldwide".

But let's go back to the origins. "I chose the Bachelor's program for the richness of its generalist curriculum, for the possibility of doing internships in companies right from the first year, and for its openness to foreign countries". A semester in the United States, an internship in the hotel industry in Madrid and an internship in the events industry in Paris: Raphaël remembers his 3 years at BSB as a gradual immersion in the reality of business. "I gradually acquired a global vision of the constraints of different professions. Even if my professional orientation very quickly became marketing and communications, I know that my impact also depends on finance and sales". 

Marketing, sales and then luxury. And finally, wines and spirits, as a final obvious step. "Passing through the young Champagne Jacquart house, the Louis Vuitton liner and the elegant Montblanc shaped my professional orientation. The 7 years at Bouchard Père & Fils helped me grow. 

Burgundy remains a strong reference for Raphaël Hernandez. "The emphasis on parcel production is becoming the model for the wine and spirits market. I'm happy to have learned my trade where the spirit of luxury is shaped, with terroir and savoir-faire at the heart of the exclusive relationship with the product. It also seems to me that BSB's School of Wine & Spirits Business carries all the more weight. Not to mention, of course, the commitment of today's teams and the quality of the alumni scattered around the world". 

While he endeavors to welcome the requests of his young successors with kindness and relevance, Raphaël has not yet taken the step of returning to share his experience on rue Sambin. "12 years later, I know it would give me great pleasure to return to the school, albeit with a touch of nostalgia for the 3 wonderful years I spent in Dijon. Maybe to help young people see their project clearly, the way I myself was guided in my decisive choices".