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When Financial Times interviews LVMH Bernard Arnault
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10 insights on the philosophy of the mastermind behind the first #luxury group in the world 1. “The man himself is deeply private”. No need to show off. 2. “I…

Talents? No, thanks
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Why Some High Performers Are Quitting Big Companies to Work for Themselves “Every large company says that their people are their biggest asset. Yet everywhere we look, we see talented…

#FrancaSozzani. A tribute
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Today, two years ago Franca Sozzani left us. Sad time. The last time I saw her it was at a gala dinner. I was with the Creative Director of the…

Golden Rules for Luxury CEOs and Founders
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Some key learnings from what happened last week. China is increasingly the battlefield for Brands survival and growth. Be focused, learn the rules and try not to mess with them…

“Ego is Your Enemy” Some Key Insights for Fashion People
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This post was inspired by by Tracy Short question, this morning on LinkedIn, about books. A must read for fashion and luxury professionals is the book written by Ryan Holiday…

#ChiaraFerragni Wedding or “Just Kids”
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Like it or nor Chiara Ferragni is a very powerful influencer. She has more than 14 million followers on Instagram and some of her posts reach more than a million…

Rosita Missoni, 86 years of Passion, Talent and Strength
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Rosita Missoni is one of those fashion ladies who set the example for women (and men) in the industry. She founded a legendary brand with husband Ottavio which meant strong…

Adieu Monsieur Alaia
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Adieu Monsieur Alaia, You were the most authentic and original “createur” of the fashion world. You truly loved women and wanted them to be beautiful and self confident. Those stretch…

LV Michael Burke or the Golden Touch of a Top Executive
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When we speak about leaders and top executives in luxury other names come to the mind before Michael Burke, but he is the undisputed number one. Tough and demanding as…

What 3-star Michelin Chefs Can Teach to the Luxury Industry
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Alain Passard is a 3 star Michelin chef since the last 20 years. He started his restaurant as a “rotisserie”, fully dedicated to meat. One day he decided to turn…

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