Freelancer profile translated to English.
Back to original languageAbout Séta
Senior event project manager with 13 years of experience in managing B2B and B2C events, I design and coordinate projects with high operational requirements, in France and internationally.
I am involved in the entire event lifecycle: conception, planning, production, and on-site coordination, with budgets ranging from €1K to €900K and simultaneous management of multiple stakeholders.
Throughout my career, I have managed large-scale projects for premium brands, iconic venues, and public events.
Among my notable achievements:
- Project management for the opening of the largest club in Ibiza (UNVRS – 6,500 m² / 10,000 people) with coordination of decorations and technical teams.
- Organization of the France-Benelux roadshow for the launch of Hermès perfume, including immersive experiences in several major European cities.
- Production of the 10th-anniversary festivities of Les Terrasses du Port in Marseille, bringing together over 4,200 participants for a complete artistic and event program.
- Setup and operation of pop-up restaurants (Vendée Globe 2016, Roland Garros from 2018 to 2021, Cannes Film Festival 2016, Equiphotel...)
I have also developed specific expertise in:
- Management and commercialization of premium venues
- Scenography and layout of event spaces
- Coordination of multidisciplinary teams
- Development of partnerships and supplier management
With a strong attention to detail and an aesthetic sensibility from my background in spatial design, I create coherent, immersive, and memorable event experiences.
📍 Based in Marseille
Available for on-site or remote assignments — France & international.
French
Native or bilingual
English
Conversational
Can work on-site
Marseille (up to 50km), Paris (up to 10km), Lyon (up to 10km)
Experience
- Paris SocietyProject Event ManagerRESTAURANTS AND FOOD SERVICEJanuary 2019 - October 2022 (3 years and 9 months)Paris, FranceOpenings of group event venues and iconic restaurantsSetup of festive and event conceptsOperation of a premium restaurant for 4 years during the Roland Garros international tournament
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