Igor Travels Abroad

"In the end, we only regret the chances we didn't take."

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Thinking bigger

It’s been an insanely busy couple of weeks, yet insanely rewarding as well. I feel back on track and 100% focused and committed on my purposes and goals.

After getting back from Austria, I really doubled down on work. To start, I eliminated all my spending habits and closed my credit cards and told myself from now on, I’m going to be living like I’m broke while saving my money. The most I spent in two weeks since was $1.75 on bleach to clean my white shirts in the sink and $12 on a 8 pack of ramen noodles when I get hungry. No expenses. Pure income.

Why the insanity? Because in order to be successful you gotta be obsessed. And to make money, you gotta eliminate your costs, build income and make it generate passive income.

Warren Buffet

On his five-minute drive to the office, which he’s been making for the past five decades, Buffett stops by McDonald’s and orders one of three items: two sausage patties, a sausage, egg and cheese or a bacon, egg and cheese.

“I tell my wife, as I shave in the morning, I say, ‘Either $2.61, $2.95 or $3.17.’ And she puts that amount in the little cup by me here [in the car], ” he explains in the HBO documentary, “Becoming Warren Buffett. ”

Each amount corresponds to one of his three go-to breakfast items.

“When I’m not feeling quite so prosperous, I might go with the $2.61, which is two sausage patties, and then I put them together and pour myself a Coke,” he tells the documentary director Peter Kunhardt in the McDonald’s drive-through. ”$3.17 is a bacon, egg and cheese biscuit, but the market’s down this morning, so I’ll pass up the $3.17 and go with the $2.95.”

At this age, I am focused on the long-term. Aiming for my ten, twenty and even thirty year goals. Accumulating an insane amount of wealth, health and happiness in my life. Providing for those around me. Becoming someone of value. Making an impact.

Set bigger goals. Do more. Disregard the average, you’re meant to be extraordinary.

During the past weeks, I decided to finally sell my business after four years. I started an e-commerce company right after graduating high-school which I grew to be successful and now and exiting to complete the business cycle.

I’m also already currently starting a new business with investors which I will announce to you in the coming month or two that is going to be an insanely successful business. I really look forward to it and it will be live by October.

Moreover, I do want to announce what a kick-ass education I’m getting at my school, Hotel Institute Montreux I want to give a big shout out to my professors. Apart from teaching me applicable, real-world skills that I adapt daily to my projects, my teachers have even offered to help my in things I am working on such as financial projections for business plans, etc. It’s unreal how great the staff at my university are to dedicate their time to making students goals come true. If you are interested or know someone who’s interested in studying business and hospitality, let me know. I’ll gladly find time that works for you to answer your questions and get you enrolled in an education you’ve yet to experience in your life.


Apart from this, I have been juggling school work, studying for final exams, keeping my physical health fantastic and pushing myself everyday to new limits. Creating more obligations than I know to fulfill and figuring out how to grow to a higher level to fulfill them.

There’s lots of school projects and I’m working my butt off to complete them. Moreover, I’m studying hard, getting good grades and doing what it takes to be at my best.

If you ain’t growing, you’re dying.

One recent thing that I’ve also really been focused on is education and self-development. Feeding my mind. Gathering knowledge to retrain what’s up there in my mind to think bigger. Work harder. Live better. Be happier. I’ve read 5 books this week and am keeping on track to keep at this pace and read more.


I’m also applying for my internship after this semester to make some more income, acquire new skills and have a place to work on my new online company during weekends or evenings. If you are or know someone who is hiring in Switzerland, let me know and I’ll apply.

Sure, these are small things, but little steps lead to bigger steps, which eventually lead to being full of purpose and going after that beautiful future.

We have been trained to settle for less by the naysayers that bring us down because of their inability to justify why they gave up on their dreams.

Go do you and don’t care what anyone says that doesn’t fully support your growth and goals.

Last but not least, I managed to enjoy some time with my great friend Gabrielle such as singing karaoke at last Friday’s school theme night. Party in the USA baby. Or taking some pictures during an insane thunderstorm at night on the lake.

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Stay great and talk next week,

Igor Miller



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The Last Supper

Grüße Miteinand!

(Hello everyone in Swiss German)

Pardon the title. It is a bit dramatic but I figured it sounded appropriate. 😁

My 4 month internship at the Palace has come to an end. And what a better way to celebrate then go with my front office team and have authentic Swiss Fondue Moite-Moite at the local Post Hotel Rössli in Gstaad.

Moite Moite in French means half half. This stems from the recipe of cheese fondue being half cheese Gruyere AOP and half Vacherin Fribourgous, two famous cheeses of Switzerland. The cheeses are melted together with white wine and sometimes even garlic or truffle is added to make it even more spectacular. One then STIRS, not dips the bread in. (Swiss can always tell if you are a foreigner eating fondue, as foreigners dip the bread in and don’t stir it).

Afterwards, we went to have fun and meet the rest of our team members at Bro’s coffee in Gstaad then Chesery (Chey-serr-ee) not cheesery, even though it sounds like more cheese.

It was great fun and after the last day, I’m now taking the long 8 hour train ride to Frankfurt and leaving for the USA tomorrow morning. Now back to my snooze.

I’ll keep you posted on my next travels and see you soon!


PS: If you haven’t yet, subscribe to my blog on the right and get updates every time a new post is published. Merci vielmal! (Thank you in Swiss German)

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My Internship at Gstaad Palace – Home Away From Home

I know that I should have kept my blog up the past few months but they have been so busy that I really didn’t have the time or energy to do so.

Now that my internship is coming to a close for my studies and I have a day off, I wanted to sit down and write about my internship. It really has been one of the most amazing experiences of my life so far and now being at the train station looking up at the majestic Gstaad palace glimmering in the backdrop of the Swiss Alps, I really now begin to realize how much I will really miss it.

The past few months I have really grown close to the Palace, to my team, and my amazing coworkers and leadership who have taught me so much about not only business and hotels but also life, how to treat others and the real definition of responsibility, proper hard work and true hospitality.

I have had my ups and downs, my struggles and challenges and also highs and elated moments where I did an amazing job and life was great, which I will share. But overall, it was truly life changing. So in a nutshell, here is my synopsis and story of my internship in Gstaad, working in a Palace in the heart of the Alps, just out of a winter wonderland fairytale. Let’s begin!

I am studying international business and hospitality management with a focus on finance at Hotel Institute Montreux

Studies in Switzerland are very practical as they require a semester of school where one learns the theory and practical side of hospitality such as how it all works “on the books” and in the classroom. We even learned how to make our own hotel and restaurant and actually did it out first semester! Then comes the real world, where we separate from our friends and find internships anywhere in the world to learn the practical side of hospitality and work for 4-6 months. It is a hard, difficult process with tough hours, minimum pay, and yet one learns so much and really sees the theory in action and uses it.

Due to an amazing circumstance of events, I somehow was lead to finding my internship. More specifically, I had a coffee with our previous Airbnb host from Switzerland named Monika, one of the most incredible, kind and hospitable persons I have ever met. If you ever do travel to Switzerland, you definitely have to come to her cottage La Tranquille overlooking the beautiful waters of lake Geneva and majestic Swiss alps.

She told me about this amazing, almost magical place in Gstaad which I was awestruck by. After our conversation, I immediately called HR and applied and within a week and after visiting, I had the job. I would be working as a front office agent for one the most prestigious hotels in Switzerland and of the world. Gstaad Palace is also one the last privately owned and operated hotels in Switzerland of its stature.

I started in November and learned how to run a reception and finances for over a month and a half before the winter season began. Since Gstaad Palace is a privately owned hotel and also seasonal, we opened our winter season on December 21, 2018. Before this, I learned the basics, how to do check-ins, check-outs, meet standards and do financial accounting and balance the books as well as many other things.

The cool season began with a hot start, with Nile Rodgers and Chic coming to the Palace and preforming for our guests. Christmas was nearly there, snow was falling, and the landscape transformed into a winter wonderland of snow with the white palace walls beaming down overlooking the town of Gstaad.

Guests of every stature and walks of life came, from near and far to enjoy drinks by the fireplace in the lobby bar, or dine at our authentic restaurants and experience the Palace first hand. Additionally, they came to party at the Green Go, our famous or should I say infamous night club. Finally, many enjoyed authentic fondue and raclette in our Fromagerie, once a World War 2 bunker that housed Switzerland’s gold.

Families came where we already prepared Christmas trees for them and decorated for Santa’s arrival and the Palace was full of life and joy. I felt like I was living in a fairytale. Christmas and New Years was incredible. Us trainees decorated the Palace and transformed it into our theme “Arabian Nights”

I quickly learned how to work with others, smile, and deliver an incredible experience to our guests to make them come back time and time again while doing my best to learn the ropes of what it really takes to handle a reception and finances and be responsible for my job. I found a movie from the palace and attached it below.

I have many memorable stories that will last a life time from the Palace, but my favorite would have to be to see the family tradition of the Palace come to life again and again and be passed from generation to generation. One guest that I checked in came with his mom and dad, his wife, and daughter. His mom brought him to the Palace growing up and now he was bringing his daughter. 3 generations of family tradition in a place that stays still to the ever changing and hectic world, where people come to finally have a breath of fresh mountain air, relax and feel truly at home. That is the Palace tradition and it is like a second-home and family atmosphere.

Even the leadership treated us like family. For example, even the owner / general manager and vice director invited us to have lunch together and get to know me and my other colleagues more.

I loved my internship from day one to now. My colleagues are the most incredible people I have met and their kindness, instruction, knowledge, humor and teamwork brought me closer everyday. From having the most amazing boss to incredible teams from the Concierge, Guest Relations, Sales and Marketing, Food and Beverage, Room Service, Housekeeping and so many more, I will ever be grateful for the short but most sweet time I had.

Of course there were hard days, and days when I made mistakes. There were days where I wanted to take the sheets and pull them over my head and go back to bed, yet I did anyway. And it was so worth it.

Thank you Gstaad. Thank you guests. Thank you team. It was amazing!

Now, I will go home on vacation with my family on an incredible cruise in the Gulf of Mexico and be back in April, refreshed, alive and ready to start a new chapter of my life: Year 2 of business and hospitality school at the incredible Hotel Institute Montreux, located on the beautiful waters of Lake Geneva.

Many adventures await so make sure you are subscribed and stay tuned for the future.I promise to keep my blog much more active now and keep you updates with my amazing travels, adventures and journeys more often, as I did when I did my CBYX exchange program. (:

What is a situation that recently challenged you or has been rewarding for you in your life? Leave your comments below.

Until soon and take care.

Yours Sincerely,


PS: I recently ran to the top of a mountain and was able to capture this photo. I think it’s very nice and wanted to share it.