In recent years, Macao’s business environment has been challenging. Yet many alumni from the Macao University of Tourism (UTM) have still managed to stand out. This is because UTM cultivates not only professional skills but also a high-level business mindset that enables entrepreneurship, management, and risk resilience. The career and business landscapes of UTM alumni are far broader than one might imagine.
Jacob Wong Wai Hei, a 2017 graduate of the Tourism Retail and Marketing Management programme, began participating in hands-on branding projects at UTM from his second year. At the same time, he gained experience working in his family business, directly applying what he learned to market positioning and brand building, and establishing his career direction early on. He is now a well-known F&B entrepreneur and group operations manager in Macao, owning several restaurants –Elysée Bakery, Chénson, and Mekong Maison – and has also founded a technology company, building a diverse and solid business portfolio.
Looking back at his university years, while most of his classmates were still adjusting to university life, Jacob was already treating the classroom as a rehearsal for entrepreneurship. He says that the knowledge systems taught in the programme – brand strategy, market positioning, operational scaling, SOP standardisation – showed him how to turn a single shop into a company. Risk management and financial analysis thinking have also helped him navigate a volatile market steadily. What benefited him most was the university’s practice‑oriented, hands‑on teaching model, which gave him the ability to “hit the ground running” even before graduation. During his studies, he interned at the retail department of Galaxy Entertainment Group, gaining exposure to prime commercial resources and industry networks that later paved the way for his entrepreneurship.
After graduation, Jacob did not limit himself to the hospitality and tourism sector, nor did he directly enter the family business. Instead, he chose to gain experience first. Over two years, he worked in logistics, luxury retail, and other fields, only to fill gaps in his market knowledge and full‑chain operational skills. This period of accumulation became a solid foundation for his later development. He believes that in an entrepreneurial environment, “risk control comes first, and brand value is king.” He insists that the first step in any business is always risk assessment, while long‑term success depends on building deep connections with customers through branding – strengthening memory points and core values. Even after running his business for ten years, he continues to refresh his brand and keep up with the times.
He advises young entrepreneurs and current students to first find what they are truly passionate about. Entrepreneurship should not be rushed. Every experience is nourishment. “If you lack experience, go out and gain some first; set off only when fully prepared.” He believes that the business thinking, operational capabilities, and hands‑on opportunities his alma mater gave him are all core competencies that will benefit him for life.
From the classroom to the market, from a student to the founder of an F&B group, Jacob’s journey is not only a success story of an entrepreneur but also a testament to UTM’s talent development. UTM graduates can go on to work in top hotels, deeply cultivate the culture and tourism industry, or even build their own business empires in the waves of entrepreneurship.