Relais & Châteaux
Isabelle Mical has extensive experience in communications and public relations, with a focus in the luxury and beauty industries. Isabelle started their career at Lancome as an Assistant Press Officer in 1995 before moving on to work at YOHJI YAMAMOTO Inc. as a Press Assistant in 1996. Isabelle then joined Vogue as an Assistant to the editor in chief in 1996. Isabelle also served as an International Public Relations Manager at Lancaster Group from 1997 to 2000, where they were responsible for devising communication strategies and organizing international launches for various brands. Isabelle then worked at LVMH as an International Public Relations Director from 2001 to 2005. In this role, they managed the French and International PR office and led worldwide publishing strategies, events, and sponsorships. Isabelle's next position was at Coty, where they served as the Vice President of Communications from 2006 to 2014. In this role, they provided leadership to all Coty subsidiary teams and managed a team of 12 individuals. Isabelle also initiated strategic direction across brands, both online and offline. Most recently, Isabelle served as the Communications Director at Relais & Châteaux starting in 2015.
Isabelle Mical obtained a Master's degree in business communication from CELSA Paris-Sorbonne from 1993 to 1995. There is no further information available regarding their educational background.
Relais & Châteaux
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Established in 1954, Relais & Châteaux is an association of more than 580 landmark hotels and restaurants operated by independent innkeepers, chefs, and owners who share a passion for their businesses and a desire for authenticity in their relationships with their clientele. Relais & Châteaux is established around the globe, from the Napa Valley vineyards and French Provence to the beaches of the Indian Ocean. It offers an introduction to a lifestyle inspired by local culture and a unique dip into human history. Relais & Châteaux members have a driving desire to protect and promote the richness and diversity of the world’s cuisine and traditions of hospitality. They are committed to preserving local heritage and the environment, as encompassed in the Charter presented to UNESCO in November 2014.