On Thursday, May 21, 2026, nearly 80 friends and alumni from the prestigious universities that are members of the Association of Graduates of the Grandes Écoles (
, or ASAGE) had the privilege of being welcomed at Luigia restaurant, located at the Centre
Confédération in Geneva, for an Italian evening that was as inspiring as it was convivial.
Our host, Luigi Guanaccia, the group’s founder, spoke with great
sincerity about his entrepreneurial journey: his early days, his mistakes, his occasional failures—
—but above all, his ability to always bounce back, reinvent himself, and keep moving forward.
Today, the group comprises about 15 establishments—including more than 10
in Switzerland, as well as in Liguria and Dubai—with a vision for controlled international
, staying true to the brand’s DNA: authenticity, quality, and a
xcellence.
One of the cornerstones of this success is his partnership with Enrico, a true
genius of Italian cuisine. Together, they have created a warm
, and accessible Italian experience, where the quality of the ingredients and a warm welcome are top priorities.
This commitment extends to full control over their production chain, with agricultural land
acquired in Tuscany to directly oversee the quality of tomatoes,
artichokes, and other signature ingredients of their cuisine.
But beyond the commercial success, it was Luigi’s human touch that left a lasting impression on
the participants.
As the head of nearly 400 employees, he emphasizes a key challenge in the restaurant in
: the teams. His model relies on a fully
manager who is deeply involved in each restaurant, capable of embodying the company’s values and
of inspiring the teams to embark on a shared journey.
B Corp certification earned after several years of effort, a commitment to minimizing
environmental impact, a focus on employee well-being, the
customer experience, and the lighting and atmosphere of the space: at Luigia, business isn’t
just about the numbers. It’s about a vision.
The evening continued with a generous Italian cocktail reception—Aperol
Spritz, focaccia, pizza, risotto, buffalo mozzarella, tiramisu, and limoncello 🍋🍕 —
while some participants even tried their hand at the art of making pizza dough.
All the alumni in attendance unanimously praised this networking event—
—as extremely friendly, unifying, and inspiring, perfectly in line with the ASAGE “
” spirit: fostering meaningful human connections centered on life journeys, values, and
experiences that inspire us to move forward together.
A huge thank you to Luigi Guarnaccia and his entire team for their hospitality—
—as well as to the volunteer organizing team at ASAGE: Nicolas Boucault,
Christine Royer, Camille Couturier, and Lionel Parthiot for this wonderful and successful
.
