Mark Gibbins

As CEO of Oxford Ski Company, I lead a passionate and expert team dedicated to delivering exceptional, tailor-made luxury ski holidays and alpine experiences. With over two decades of heritage, we’ve built a reputation for unrivalled knowledge, integrity, and attention to detail — trusted by clients, partners, and property owners alike. My focus is on strategic growth, innovation, and maintaining the high-touch service that defines our brand. From cultivating exclusive chalet and hotel partnerships to leading digital transformation and sustainability initiatives, I work across all areas of the business to ensure we evolve with our clients’ expectations while staying true to our values. Above all, I’m driven by creating memorable, meaningful experiences — not just holidays — for our clients, and fostering a company culture where excellence, trust, and creativity thrive.

As Managing Director, I was responsible for overseeing day-to-day operations, team performance, and the consistent delivery of world-class service in the luxury travel sector. I led key initiatives to streamline processes, improve client experience, and build a high-performing culture grounded in accountability and collaboration. My focus was on operational excellence — implementing scalable systems, refining workflows, and optimising team structures to support growth without compromising the bespoke service our clients expect. I worked closely with department heads to align strategy with execution, ensuring every touchpoint across the business reflected our commitment to quality, efficiency, and integrity. This period laid the foundation for the company’s evolution and set the tone for a values-led leadership approach that I continue to carry forward as CEO.

During my time as resort director for The Oxford Ski Company, a provider of luxury ski chalets in Crans Montana and luxury chalets Meribel, I oversaw both resort. I was responsible for recruitment, management of two chalet teams as well as concierge liaison for all clients travelling with The Oxford Ski Company. The role gave me a very good operational grounding which is something that I have found invaluable when working in my current role at The Oxford Ski Company.

My role working for this luxury ski chalet was to prepare and cook breakfast, afternoon tea and dinner for up to 16 guests. My role was very customer service focussed and require me to be personable with guests, flexible to their needs and to delivery the highest level of cuisine.

CHERRY has some of the brightest minds in luxury travel combined their personal industry connections, vast first-hand knowledge, global reputations and operational savvy with their unwavering passion for ‘the personal touch’. With a century of combined expertise, CHERRY create remarkable travel experiences worldwide. From the best city hotels, beach resorts, private islands and villas, to exceptional touring itineraries, safaris, superyacht charters, ski chalets and road trips – CHERRY take care of every detail with passion, warmth and style.

Busy brasserie style restaurant in central London serving an eclectic mix of modern European food with a heavy influence on Southern Italian inspired dishes. Working under Head Chef Rowley Leigh, this was very much my 'finishing school' after my apprenticeship.

This was my work placement during my diploma with l'Acadamie Culinaire de France. It involved 2.5 years of industry experience within a 3 year course. I worked my way through larder, veg, grill, fish, sauce and pastry. This is an old school kitchen environment which taught me a very strong work ethic and discipline.