Account & project management

Making people feel cared for, from first briefing to last pour.

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.

Selected work

Work I kept on track, start to finish.

Different worlds, same job: guard every phase, connect the dots, make sure every detail is taken care of.

The BE PREPARED forum venue, filled with nearly 1,000 business leaders
PwC Belgium × VBO FEB · 2025

BE PREPARED: a resilience forum for 1,000 business leaders

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.

~1,000 attendees · ministers & C-level on stage · kickoff of a year-long national campaign
Belgian Cyber Security Coalition logo
Belgian Cyber Security Coalition

Where Belgium's cyber community meets

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.

Recurring events · public & private stakeholders · hosting and coordination
The Color Studio team at a trade fair booth
The Color Studio Belgium · 2022–2023

Marketing, sales, and the clients I made my own

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.

B2B & B2C portfolio · quotes €1k–25k · events, web & social launches
The Dinner on the Lake floating restaurant glowing at dusk in the middle of the lake
Dinner on the Lake · 2019–2020

Where it started: a table floating in the middle of a lake

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.

Internship + summer hospitality role · luxury guest journey · where my hospitality story began
After hours

The table at home: where I practise what I love.

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.

Homemade coppa on a cutting board

Charcuterie & preserves

A butchery evening course, two homemade coppa's and counting. Understanding produce from origin to plate.

Sticky ribs from the kamado with homemade butter

Cooking over coals

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.

A festive Christmas brunch table

The hosted table

Christmas brunches, Turkish-themed dinner nights, family barbecues: menu, table and mood planned like a project, enjoyed like a party.

Emma toasting with her grandmother

Wine, chapter by chapter

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.

Around the table

Hosting: at home or off the grid.

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.

A Christmas charcuterie and cheese table

The Christmas charcuterie table

Brie melting over an open fire

Brie on the fire

A Turkish-themed dinner night with friends

Turkish night with the girls

Breakfast laid out in a wooden cabin

Breakfast in a wooden cabin

A snack spread for guests

Snack time

En route

Happy to travel: preferably with a table booked.

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

A plate of fresh lake fish in Slovenia

Lake fish in Slovenia

A seafood dish on the Croatian coast

Seafood on the Croatian coast

A dessert plate in La Toussuire

Dessert in La Toussuire

A plate of grilled lamb chops in Rome

Lamb chops in Rome

Portrait of Emma Ruysschaert
About

Ask anyone around me: what I love most is making people feel cared for.

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.

Based in: Kortrijk, Belgium
Available: on roughly six weeks' notice (to align with current employer)
Dutch: native
English: professional
French: basic, eager to improve
Driving licence: B
Education: Bachelor Event & Project Management (Artevelde), BaNaBa Communicatiemanagement (Howest)
Tools: Office 365, Salesforce, Canva, InDesign, social platforms, AI tools
Contact

Let's set the table.

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.