As the General Coordinator of the European & Malagasy Movement, Luc brings a wealth of impactful experience acquired in Europe and London in international hospitality and restaurant management. His deep understanding of cultural nuances is a major asset in uniting and effectively mobilizing the European diaspora. His expertise, shaped in diverse international contexts, enables him to foster dialogue and cohesion within multicultural communities.
In addition to his active role in his association Eat Epicurien, based in Neuilly-sur-Seine, where he passionately leads culinary and gastronomic initiatives, Luc has also been co-directing for a year the first global support network dedicated to Malagasy students and graduates from hospitality schools, whether at secondary or higher education levels. In December 2025, he will launch the first Malagasy-origin culinary school campus specializing in world cuisine, located in Marseille, with planned expansions to Rabat and the Middle East.
He serves as Executive Director of "Cœur de Madagascar" by Eat Epicurien, a cultural, musical, and gastronomic initiative. The donations collected during these events fund nutrition projects for patients at Befelatanana Hospital in Antananarivo, carried out by students of the public hospitality school INTH.
Luc began his civic engagement with Juniors for Madagascar, where he co-led the Google TechStars Start-Up Weekend 2019, overseeing catering logistics. In March 2025, he was approached by the leadership of Jeune Patronat de Madagascar (Young Entrepreneurs Association of Madagascar).
Responding to growing demand and a vision of continuity, Luc co-founded with Mathieu Barijaona-Laurent a European platform focused on Malagasy youth entrepreneurship. Quickly, a strategic shift became necessary: to better address diaspora challenges and broaden the original framework, while engaging more directly with international investors. The two co-founders decided to establish their autonomy from the Jeune Patronat de Madagascar in order to have greater impact and remain aligned with all stakeholders.
Thus was born the MEM – Mouvement Européen & Malgache, an independent and inclusive space, carrying a broader vision for Euro-African and Indo-Malagasy diasporas.
Luc has served since 2019 on the Board of Directors of Institut Lyfe (formerly Institut Paul Bocuse), of which he is an alumnus.
He also holds a certificate in Strategic Digital Marketing Management from Harvard Business School Online.
Deeply committed to promoting education, gastronomy, and social impact, Luc has worked with several higher education institutions in France and abroad:
At Institut Lyfe, he structured an international network of support and networking clubs for the school's 5,000 alumni in France, the Middle East, Africa, and the USA—with backing from the school and its partners in Lyon.
At FERRANDI Paris (France & Saudi Arabia), he helped position the institution as a leader in soft skills and student experience.
At ESSEC Business School, he contributed to strengthening alumni engagement and enhancing the student experience—within a framework recognized by the Financial Times.
At INTH Madagascar, he initiated the "École-Hôpital" program, enabling students to cook balanced Malagasy meals for Befelatanana Hospital free of charge.
At IUT Aix-Marseille, he mentored and coached students, guiding them toward international opportunities.
After six years of association-driven initiatives, Luc is now preparing to launch the Eat Épicurien Education School—an independent, mission-driven culinary school celebrating world cuisine, already active in the Middle East, North Africa, and soon France.
🇫🇷 A Malagasy rooted in France, a lover of gooey Camembert and the Republic, Luc carries Madagascar in his heart—always.
Born in France but proud to still speak Malagasy, he blends his roots and commitments with humor and rare sincerity.
Luc EXPERIENCED STUDENT/ALUMNI EXPERIENCE POSITIONS FOR TOP RANKED BUSINESS/HOSPITALITY SCHOOLS:
