I'm Emma Ruysschaert, event & project manager by education, hospitality lover by nature. For five years I've made sure clients feel looked after and projects land on time: first on a floating restaurant on a lake, then at The Color Studio and now within PwC.
Different worlds, same job: guard every phase, connect the dots, make sure every detail is taken care of.
A half-day forum bringing together nearly 1,000 Belgian CEOs, decision-makers and policymakers around business resilience: ministerial contributions, C-level speakers, plenary, workshops and a networking reception, all moving at once.
I was PwC's internal project manager for the forum: tracking deadlines so every piece of content was ready on time, running bi-weekly touchpoints with the VBO, and supporting on site from PwC's side on the day.
Organising and hosting events for the coalition that unites Belgian academia, private sector and public authorities, from member sessions to larger gatherings.
My role: the welcome, the flow, the follow-up. Guests should only notice that everything simply works.
Marketing & sales with full client ownership: custom training trajectories and quotes from €1k to €25k: pricing, content, materials and follow-up, shaped to each client's needs.
Highlights: the 10-year celebration event and open-door weekend, keeping the website up to date and helping shape the launch of an online learning platform and the social channels that carried it all.
I did my event-management internship here in 2019 and helped set up that year's Dinner on the Lake season. I came back as Customer Relations & Hospitality in the summers of 2019 and 2020: guest communication, bookings and high-end table service on the water.
It taught me what high-end hospitality really asks of you, and I've carried that into everything since.
Hospitality isn't something I switch off at six. These are the crafts I'm learning, one evening and one dinner guest at a time.
A butchery evening course, two homemade coppa's and counting. Understanding produce from origin to plate.
Charcoal has a way of pulling everyone outside. Ribs cooked low and slow, sardines straight over the flames, entrecote rested just right, and the whole party hovering by the grill.
Christmas brunches, Turkish-themed dinner nights, family barbecues: menu, table and mood planned like a project, enjoyed like a party.
Halfway through Wine Folly: how wine is made, stored, smelled, tasted. Next up: regions and vintages. WSET on the wish list, and every glass better shared.
Give me a table and the people I love, and I'll turn it into an evening. Whether that's a Christmas spread at home, brie melting over an open fire or a themed night with the girls.





Press trips and projects abroad are part of this job. Good news: airports, road trips and unfamiliar menus are already part of my life.




At a table, at an event, in a briefing, it's the same craft. My background is in event & project management, but I fell for hospitality on a floating restaurant. At The Color Studio, I worked out the most optimised, personalised training path for every client, based on their interests and needs. At PwC, I'm the person senior management relies on to anticipate what they need before they say it.
I'm at my best when several things happen at once: switching context fast, keeping every project's status in my head, removing friction before anyone trips over it. Busy and hectic is my primetime. And when I commit, I finish. Ask away about my recent marathon.
Looking for an account/project manager who treats clients like guests? That's me. Or just to talk food, fire and the next great meal.