.svg){kind=icon}
Michelle Hugo is a New York entrepreneur and the co-founder of Maison Hugo and Event by Hugo, an innovative event production, catering, and experience management business. They serve a storied list of corporate, non-profit, government and private clientele in New York City and around the world.
Michelle has many years of experience in the corporate world. She worked for a Saudi-owned boutique investment firm, where she managed a portfolio of multi-million dollar property investments in the U.S. Michelle also worked for the Italian Trade Commission, a government agency based in New York, where she led the Trade department teams in the promotion and growth of Italian businesses in America.
An avid global traveler and a "foodie", Michelle grew up with a passion for the culinary arts from a young age, and would later translate her passion for the humanities into global work. Michelle was born and raised in Manila, Philippines, and is the daughter of a politician-journalist father and a business-driven mother who came from a family of educators.
At the age of 18, Michelle became a women’s rights activist, and has since dedicated her time to various non-profit organizations around the world. She tackles issues such as women and girls' education, social justice, sustainable development programs for refugees, and the protection of women and girls in the Democratic Republic of Congo and other African countries.
Michelle is currently a member of the Women's International Forum associated with the United Nations. She is an adviser to a number of non-profit organizations with climate change, food and agriculture sustainability, to name a few. In addition, Michelle is regarded as a key member of the diplomatic community at both The Philippine Consulate General in NY and the Philippine Mission to the United Nations.
Her dedication to great service, be it hospitality or humanitarian work, is born from love and commitment.
Q: What is the biggest challenge you have met in your career?
Michelle: In an industry that is concept and trend driven, I went against the tide in hopes of bringing people the joy and the experience of sharing a meal. The warmth and human connection is still ultimately what will provide a memorable experience, along with great food. That is what I believe I have accomplished, that is far more rewarding than anything else.
Q: How you would describe your company culture, and what are the superpowers of your team?
Michelle: As I interviewed each staff member, I made it clear that each position is no greater than the other, and reiterated that we must take pride in what we do and do it with love and kindness. Great service will naturally follow.
|
Q: What are some challenges or trends you see in hiring today?
Michelle: The challenges I have experienced and learned from many of my friends in the industry is figuring out how to keep the employees to stay focused and committed to their jobs. We need to bring back the dignity of work, and value and compensate the hard workers. Invest in proper training, to say the least.
|
Q: Who inspires you and why?
Michelle: Personally, my mother Rose. She exemplifies strength and what it means to be persistent. I learned how to cook from her, and she picked it up for survival – having to cook for nine children at a time. To be that resourceful and also practice creative thinking for survival, that is the perfect recipe in life.
Professionally: Chef Jean-Georges Vongerichten. He never runs out of brilliant ideas, and has the energy to execute with excellence. The best part, he champions women! Which to me will always be the "winning" factor in making an enterprise a big success.
Q: How would you describe your leadership style?
Michelle: I was raised with "Do as I do, and not Do as I say". Leadership is about being part of the team and empowering each one to be a good team player, and sharing the tools to be a leader.
Q: Have you ever had an hourly job? If yes, please share with us your experience.
Michelle: Yes I have! My first job in NY was for a high end Japanese restaurant on Fifth Avenue. I was fortunate to be making $13 per hour as a host when the min wage at that time was no more than $4.75.
Having lived in Japan, I managed to converse in Japanese, which surely helped. The exposure and experience only proved that New York embraces diversity.
Looking for tips on how to streamline your hiring processes? Schedule a call with us, we’re more than happy to provide customized solutions catered to your business!
