“I’m Working For Barbarians” - Ritz-Carlton Founder REFLECTS On His Culture Shock In America - Valuetainment Recap
Podcast: Valuetainment
Published: 2026-02-21
Duration: 5 minutes
Guests: Horst Schulze
Summary
Horst Schulze shares his experiences of culture shock upon arriving in America from Europe, discussing his early career at major hotel chains and the influence of Stephen Covey on his decision to write a book.
What Happened
Horst Schulze recounts his initial culture shock upon arriving in Houston at the age of 23, where he worked for the Hotel Corporation of America, which later became Sonesta. He describes his disbelief at the lack of fish knives and forks, which led him to describe his surroundings as 'barbarians.' This experience, coupled with the intense heat of Houston, prompted him to move to San Francisco.
In San Francisco, Schulze started working in a French restaurant before returning to the hotel industry with Hilton and later Hyatt. His time at Hilton taught him the importance of process management and organization, skills that he carried throughout his career. Despite his brief tenure at Hilton, he spent nearly four years honing his craft there.
Schulze eventually made a name for himself at Hyatt, which set the stage for his later success at Ritz-Carlton. His leadership style was shaped by his early experiences and the rigorous standards he learned as a young man in Europe. These formed the backbone of the customer service excellence he implemented at Ritz-Carlton.
He shares how Stephen Covey, a significant influence in his life, encouraged him to write a book about his achievements with Ritz-Carlton. Covey's insistence, even after his passing, motivated Schulze to finally pen his experiences, fulfilling a promise made to his late friend.
Schulze reflects on the impact of Covey's work, particularly 'The 7 Habits of Highly Effective People' and 'The 8th Habit,' highlighting how these principles guided his approach to leadership and personal development.
Throughout the episode, Schulze emphasizes the importance of challenging cultural beliefs and adapting to new environments. His journey from Europe to America and his subsequent career trajectory illustrate the power of resilience and adaptability in the face of cultural differences.
Key Insights
- Horst Schulze felt a profound culture shock in Houston at age 23 due to the absence of fish knives and forks, which he saw as a mark of sophistication. This seemingly trivial detail revealed his deep-rooted European values and led to his initial perception of Americans as 'barbarians.'
- Schulze's brief stint at Hilton was pivotal, teaching him process management and organization that became cornerstones of his career. This experience highlights how short-term roles can impart lifelong skills if approached with a focus on learning.
- Stephen Covey's influence on Schulze was so profound that even after Covey's death, his encouragement drove Schulze to write a book. This demonstrates the lasting impact a mentor can have, inspiring action beyond their lifetime.
- Moving from Europe to America, Schulze's career trajectory at Hyatt and Ritz-Carlton showcases the power of resilience and adaptability. His success story argues that embracing cultural differences rather than resisting them can lead to exceptional leadership growth.
Key Questions Answered
What culture shock did Horst Schulze experience when he arrived in America?
Horst Schulze experienced culture shock upon arriving in Houston due to the lack of air conditioning and the absence of fish knives and forks, leading him to describe the environment as 'barbarians.'
How did Stephen Covey influence Horst Schulze's decision to write a book?
Stephen Covey persistently encouraged Horst Schulze to write a book about his achievements with Ritz-Carlton, and after Covey's passing, Schulze fulfilled this promise as a tribute to his friend.
What lessons did Horst Schulze learn at Hilton that shaped his career?
At Hilton, Horst Schulze learned the importance of process management and organization, which became central to his leadership style in the hospitality industry.