Paul-Edouard Gillard has been appointed as F&B Director at Meliá Pattaya
A French national with more than a decade’s experience in food and beverage leadership roles across Asia, Europe and the Middle East has been appointed Meliá Pattaya Hotel’s director of food and beverage.
Paul-Edouard Gillard has joined the 234-room Meliá Pattaya to oversee commercial F&B strategy, restaurant revenue management, GOP flow-through and cost structure optimisation. He will also create culinary and beverage concepts and menus and deliver quality hospitality through training and analysis across hotel’s rich culinary landscape, featuring Yitong Chinese Restaurant & Sky Bar, all-day dining restaurant Sanehh Sarae, Japanese-Peruvian Nikkei restaurant Den, LAY Beach Club, Chon Lounge and Lula Pool Bar.
He previously worked in Thailand at Sofitel Bangkok Sukhumvit where he started as a management trainee. After completing a Master of Science in International Hospitality Management with Emylon Business School and Institut Paul Bocuse, he was promoted to the opening team at the hotel’s Belga Rooftop Bar as assistant manager and restaurant revenue analyst. Before joining Meliá Pattaya, he worked as a regional category manager and brand manager for premium food service distributor Bidfood Middle East overseeing tea and coffee brands including JING Tea and illy Caffè.
He was also the F&B manager on the opening team at Carton House, a Fairmont Management Hotel, in Ireland. He co-founded an AI-powered platform in Dubai called Shiftly designed to quickly connect employers in F&B and hospitality with pre-screened professionals for fixed or flexible shifts, using AI-led interviews and psychometric assessments to evaluate candidates’ skills, reliability and role fit.