APPOINTMENT

Meliá Pattaya Hotel has announced the appointment of Paul-Edouard Gillard as its new Director of Food & Beverage, bringing over a decade of international experience across Asia, Europe, and the Middle East.

In his new role, Gillard will oversee the hotel’s commercial F&B strategy, including restaurant revenue management, cost structure optimisation, and overall operational performance. He will also lead the development of culinary and beverage concepts, menu creation, and service standards across the property’s dining venues, including Yitong Chinese Restaurant & Sky Bar, Sanehh Sarae, Den, LAY Beach Club, Chon Lounge, and Lula Pool Bar.

Gillard began his career in Thailand at Sofitel Bangkok Sukhumvit, where he joined as a management trainee and later became part of the opening team for Belga Rooftop Bar. He holds a Master of Science in International Hospitality Management from emlyon business school and Institut Paul Bocuse.

Prior to joining Meliá Pattaya, he worked with Bidfood Middle East as a regional category and brand manager, overseeing premium tea and coffee brands such as JING Tea and illy.

His experience also includes serving as F&B Manager on the opening team at Carton House, a Fairmont Managed Hotel. In addition, he co-founded an AI-driven platform, Shiftly, aimed at connecting hospitality employers with pre-screened professionals through AI-led interviews and assessments.

Gillard’s appointment supports the hotel’s focus on strengthening its food and beverage operations and enhancing guest dining experiences across its outlets.

“Paul-Edouard is a commercially astute F&B leader with a proven ability to turn restaurant concepts into thriving businesses,” said Meliá Pattaya’s General Manager Javier Gimeno. “From luxury hotel openings to large-scale hospitality portfolios, his profound experience brings valuable insight into our revenue optimisation, guest engagement and team development.”

“I’m excited to join Meliá Pattaya; with such a diverse collection of dining venues, there is a tremendous opportunity to work with the team to further develop distinctive concepts for guests and the local community alike,” Gillard added.