A closer look at Club Med with David Vely

A closer look at Club Med with David Vely

David Vely, vice president development – Middle East, Africa and India, provides a unique look behind the scenes at Club Med.

How does Club Med stay innovative?

Club Med’s success has been driven by its ability to adapt to meet evolving customer expectations while remaining true to its DNA. Club Med, a 70-year-old pioneering all-inclusive brand, introduced the concept in 1950, followed by innovations like the buffet and kids’ club. Additionally, it pioneered snow all-inclusive holidays since 1957.

True to its pioneering spirit, Club Med has never ceased to adjust its offer to meet the expectations of customers. It continues to capitalize on its strengths while embracing innovation. For instance, Club Med has enhanced its all-inclusive offer with digital technology.

Moreover, Club Med has continued to innovate to improve its iconic program for children. In 2022, Club Med improved its programs with positive education and introduced new options for teenagers: Club Med Chill Pass and Club Med Teens.

How does Club Med adapt its offerings to align with the cultural nuances of different regions?

One of Club Med’s five strategic pillars is Glocal. This strategy combines a global outlook with a localized focus on markets, products, and destinations. Moreover, Club Med expands internationally by opening new resorts and renovating existing ones. Additionally, Club Med adapts to the preferences of local clientele with respect for local customs and preferences. For instance, regarding food, Club Med puts its expertise in the service of gastronomy inspired by local flavors.

How do you envision the future of travel experiences?

I think that in the future, tourism will be about experiences and freedom, to break away from a world of constraints. People will always need to truly disconnect from their daily lives and to reconnect with themselves, looking for a place to enjoy their stay, and this is what Club Med has offered since its creation and will continue to offer in the future.

Clients’ expectations are continuously evolving, _and Club Med pays attention, listens to feedback and adapts to consumer needs while staying true to the brand. Customers will certainly be even more demanding than they are today in terms of sustainable development, as well as the search for authenticity.


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David Vely, vice president development and asset Middle East and Africa at Club Med, will participate in Future Hospitality Summit Saudi Arabia, taking place from 29 April to 1 May at the Mandarin Oriental Al Faisaliah, Riyadh. 

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About author

Rita Ghantous

Rita Ghantous is a hospitality aficionado and a passionate writer with over 9 years’ experience in journalism and 5 years experience in the hospitality sector. Her passion for the performance arts and writing, started early. At 10 years old she was praised for her solo performance of the Beatles song “All My Love” accompanied by a guitarist, and was approached by a French talent scout during her school play. However, her love for writing was stronger. Fresh out of school, she became a freelance journalist for Noun Magazine and was awarded the Silver Award Cup for Outstanding Poetry, by The International Library of Poetry (Washington DC). She studied Business Management and earned a Masters degree from Saint Joseph University (USJ), her thesis was published in the Proche-Orient, Études en Management book. She then pursued a career in the hospitality industry but didn’t give up writing, that is why she launched the Four Points by Sheraton Le Verdun Newsletter. Her love for the industry and journalism led her to Hospitality Services - the organizers of the HORECA trade show in Lebanon, Saudi Arabia, Kuwait and Jordan, as well as Salon Du Chocolat, Beirut Cooking Festival, Whisky Live and other regional shows. She is currently the Publications Executive of Hospitality News Middle East, Taste & Flavors and Lebanon Traveler. It is with ultimate devotion for her magazines that she demonstrates her hospitality savoir-faire.

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