Pierre-Antoine Penicaud: Hospitality Career & Leadership

“Our industry is very diverse and can offer various career paths for everyone. Take the time to experiment as much as possible early on; all those experiences will contribute to build you stronger.”

My Interview with Le Meridien Hong Kong general manager — *Pierre-Antoine Penicaud*

The following interview was conducted during Penicaud’s tenure as General Manager of Le Méridien Hong Kong, Cyberport.

Four years ago, I returned to Hong Kong and chose to stay at Le Méridien Hong Kong, Cyberport. The hotel’s setting and atmosphere made me think that “there is no place like home, except when it is Le Méridien Cyberport” was an appropriate description.

During that stay, I met Pierre-Antoine Penicaud, General Manager of Le Méridien Hong Kong, Cyberport. I later thought it would be interesting to catch up with Pierre for an interview, and he generously made the time.

Editor’s Note: Pierre-Antoine Penicaud is now General Manager of JW Marriott Hotel Beijing Dongzhimen, a new JW Marriott property in Beijing. He took up the position in October 2025.

Pierre-Antoine Penicaud’s Hospitality Journey

1. What do you do at Le Méridien Hong Kong, Cyberport?

I am the General Manager of the hotel.

2. Tell us about your journey. How did it all start?

My last internship was at the Renaissance Paris Hotel La Défense, where I worked across the Front Office, Housekeeping and Finance departments.

One year later, I returned to work as a Night Auditor. After a few months, the hotel’s Director of Revenue Management offered me a role as his Assistant.

From then on, I embarked on a 15-year journey into the then-emerging discipline of Revenue Strategy. He was one of my first mentors and passed on his passion for the job, as well as some of his flair and creativity.

That experience helped me develop steadily, from Revenue Manager at one hotel in Paris to Senior Area Director of Revenue Strategy, overseeing more than 110 hotels across Hong Kong, Macau and Mainland China.

3. What made you decide to pursue a career in the hospitality industry?

I became passionate about travel and food at a young age. I was fortunate to live in South Korea and Thailand because my parents were expatriates, and we visited many countries and stayed in all kinds of hotels. Those experiences shaped my travel culture and curiosity about different cuisines.

My grandmother was an amazing home cook, able to prepare magnificent meals for more than 20 people at family gatherings. I used to help her, spending hours in the kitchen as her little commis.

From my mother, I also learned the art of hosting and welcoming guests.

While I had very decent grades at school, I felt a little bored and wanted to “do something more concrete, useful and enjoyable.” With the support of my parents, I decided to join a hotel and restaurant high school at the age of 15. That decision was instrumental in my future development.

4. Can you tell me about your first job in the hospitality industry?

My first job was a four-month internship at a one-Michelin-star French restaurant, where I worked as a runner and waiter when I was 15.

After a few weeks, I was “promoted” to be in charge of the cheese service. This involved a huge trolley with around 30 different kinds of cheese, various condiments, bread and jams. I was very proud to introduce each selection to the guests before serving them.

That was the highlight of my days.

5. How would you define the purpose of a hotel?

At Marriott, our company purpose is to “connect people through the power of travel.”

At its core, a hotel exists to offer guests a home away from home, providing comfortable and well-appointed accommodations, a range of amenities and excellent service.

By creating a warm and inviting atmosphere, anticipating and surpassing guest expectations, and facilitating memorable experiences, hotels strive to ensure that every visitor enjoys a good stay.

However, it goes beyond this. A hotel — along with its restaurants, public areas and other facilities — is often a link or pillar of the community, where people meet, eat, drink and sleep.

I find this particularly true here at Cyberport. There is no other hotel immediately around the district, so we really serve as a connector or hub between people, residents and travellers alike.

6. What education have you received in hotel management and hospitality?

After attending hotel and restaurant high school in Chamalières, France, I pursued a degree in Hotel Management, Operations and Marketing at France’s oldest public hospitality school, founded in 1912: l’École Hôtelière Savoie Léman in Thonon-les-Bains.

Managing Le Méridien Hong Kong, Cyberport

7. Why do you want to be a manager for this hotel chain?

In September 2023, I celebrated my 20-year work anniversary with Marriott.

Our company culture, particularly how we take care of our associates, and all the amazing people I have met and worked alongside have inspired me to become the leader I am today and to keep growing, with more opportunities ahead.

I am still excited and very optimistic about the future.

8. What have you tried to accomplish at this hotel, and what will you focus on going forward?

My main accomplishment at Le Méridien Hong Kong has been facilitating its transformation and repositioning as a chic and innovative lifestyle hotel.

I am very proud that the hotel team has been recognized and awarded for how we now integrate sustainability into our core, as well as for how we have upgraded our offerings, service, cuisine and overall guest experiences in recent years.

Le Méridien is now “on the map” of great hotels in Hong Kong to stay or dine, but also to work as an employee.

9. What category of guests do you receive — leisure, business, domestic?

It is quite diverse, with roughly a 50/50 split between business and leisure, including a lot of “bleisure” stays.

The origin of our travellers continues to change as overseas arrivals to Hong Kong normalize again. The current mix is around 40% local.

Our business travellers come for meetings or events organized in Cyberport or on Hong Kong Island. Our shuttle bus connects with Central in about 15 minutes. We also host conferences, training sessions and team-building events at the hotel in our function spaces.

We also welcome senior students from neighbouring universities and campuses.

Our leisure guests include Hong Kong residents coming for staycations. Our calm and green environment provides a quieter alternative for friends, families and guests travelling with pets.

We also welcome tourists from around the world who are looking for a more relaxed yet well-connected base from which to explore Hong Kong.

Some guests choose the hotel as their home or residence for several months or even the entire year. We now have rooms dedicated to long stays, with facilities including a refrigerator, microwave and additional storage space.

10. What attractions would you recommend to hotel guests?

The hotel is very close to Ocean Park and Water World theme parks, as well as Aberdeen Fishing Village, Repulse Bay, Lamma Island and Kennedy Town.

At Cyberport Arcade shopping mall, we have partnered with ER-Esports, an indoor arena offering activities such as simulation racing, virtual reality experiences, virtual reality escape rooms and traditional arcade games.

We provide guests with complimentary tokens during their stay so they can discover this attraction.

We also recommend that guests explore Sai Ying Pun’s street art, visit the antique shops on Hollywood Road and Man Mo Temple, or hike to Victoria Peak.

With our hourly complimentary shuttle bus, tourists can easily reach Central Pier and take the Star Ferry across to Tsim Sha Tsui.

We have also created a map of attractions and curated itineraries for guests based on their profile or purpose of stay.

The Hotel’s Positioning and Guest Experience

11. What is the USP of the hotel? How has the hotel positioned itself in this competitive market?

Our official positioning statement is: “A chic and innovative 5-star seaside destination, reimagined for cultured and creative-minded travellers who seek for sustainable ways of savouring life in style.”

Our USP has several pillars.

Location: We are only about 15 minutes from Central, yet the hotel is secluded in a peaceful area with plenty of open space, greenery and sea views. The environment, hotel design and facilities create an urban-resort atmosphere that is more relaxed than many traditional Hong Kong hotels.

People and service: We provide friendly, attentive and genuine service. With our relatively small size of 170 rooms compared with much of the market, we can personalize experiences and recognize our guests better.

Pet friendly: We welcome cats and dogs without restrictions on size or weight. Two of our restaurants have al fresco dining with pet menus, while there are several quiet areas nearby where guests can walk their pets, including the podium garden and Cyberport Waterfront Park, two to three minutes away on foot.

Sustainability: There are several examples, including being the first hotel in Hong Kong to install the Waterlogic Slim water tap, which replaces plastic bottles in guestrooms. We also have a smart farm-to-table hydroponic “green wall” that provides fresh herbs and aromatics to the restaurants and bar.

Art: Art and cultural references to Hong Kong throughout the hotel reflect the importance of local culture while also incorporating the French style associated with Le Méridien.

This includes Arrival Art LED screens in the lobby and temporary exhibitions by locally based artists throughout the year.

12. What sustainable practices does the hotel follow?

Waterlogic Slim water taps have been installed in all guestrooms, replacing around 200,000 single-use plastic water bottles annually. The system is described as a highly certified UVC water purification system.
In-room glasses and jars are made from recycled glass, while coffee capsules are also recycled.
Larger pump-topped bathroom amenities replace smaller toiletry bottles in guestroom showers.
Plastic bathroom amenities such as toothbrushes, combs and shavers are being replaced with bamboo or other alternative materials.
Smart-room sensors control lighting, curtains and air conditioning to reduce energy use when rooms are unoccupied.
LED lighting is used throughout guestrooms.
A smart farm-to-table hydroponic “green wall” on the Level 4 lobby grows microgreens and herbs for the restaurants and bar. Chefs can harvest herbs and edible flowers directly for use in dishes and drinks.
The hotel has WWF accreditation for 100% sustainable seafood at Southside Bistro and uses 100% cage-free eggs, alongside plant-based menu options.
Food-waste initiatives include partnering with O·PARK, Hong Kong’s organic resources recovery centre, which converts food waste into biogas and compost.
The hotel also donates food to local charities.
Soap recycling, swimming-pool water reuse and the donation of oyster shells to The Nature Conservancy support additional environmental initiatives.
Guest transfers can be arranged using a fleet of electric vehicles.
Wellness-themed coffee and tea breaks feature healthy snacks and drinks.
The hotel partners with team-building companies to offer sustainability programmes for MICE groups.
Under the “Your Stay Your Choice” initiative, Marriott Bonvoy points are offered to guests who opt out of housekeeping services and linen and towel replacement during their stay.

Leadership at Le Méridien Hong Kong

13. What is your leadership style?

My objective is to inspire and guide my team towards our vision, sharing my passion for excellence and performance.

I value open and direct communication, creativity, and the well-being of both our staff and guests.

I trust and empower my direct reports, giving them the autonomy to be themselves while supporting their growth.

Often, it is simply about being present and visible, ready to help and available to listen.

14. Tell us about a time when you demonstrated your leadership.

Navigating the social unrest of 2019, immediately followed by the pandemic; handling the first COVID-19 positive case at the hotel before transitioning into an official quarantine hotel; shutting down for 18 months for renovations; leading those renovations and all the related challenges, including people and project management; and reopening the property in a lukewarm business environment were among the most challenging situations I experienced.

They required strong leadership and stakeholder management.

It was “fun,” and I learned so much along the way.

15. Have you, in the last 12 months, read something or taken a class about hospitality?

I completed a class and received a Certificate in ESG Specialisation for the Hotel Industry delivered by Matters Academy.

Hospitality Trends and Industry Recognition

16. What are some of the new trends the hotel is witnessing?

Technology integration: Hotels are adopting new technologies to enhance the guest experience. This includes mobile check-in and check-out, keyless entry systems, smart-room controls and virtual concierge services.

Sustainability: There is a growing emphasis on sustainability across the hotel industry. Many hotels are implementing practices such as energy-efficient lighting, water conservation, waste reduction and the use of locally sourced and organic products.

Wellness and well-being: Hotels are expanding wellness offerings to cater to health-conscious travellers. These include in-room fitness equipment, yoga studios, healthier dining options and features such as air-purification systems.

Social spaces: Hotels are creating more inviting and versatile social spaces to encourage connections among guests. These include communal areas, co-working spaces and interactive lobby areas.

Authentic local experiences: Travellers are increasingly seeking experiences that allow them to engage with local culture. Hotels are partnering with local businesses and offering curated experiences such as food tours, cultural activities and neighbourhood exploration.

Contactless services: The COVID-19 pandemic accelerated the adoption of contactless services in hotels. These include contactless check-in and check-out, digital menus, mobile payments and contactless room-service options.

17. Have you or your hotel received any industry accolades or awards?

Best Staycation Hotel 2023 — Sassy Hong Kong Reader Awards
Marriott International 2022 Greater China Sustainability Awards — Most Innovative Sustainable Hotel
Sustainable Business Award 2023, organized by the World Green Organisation
IAQ Award — Excellent Class, for air quality at the hotel
WSP award for water quality — Blue Level

Life Outside the Hotel

18. What are your interests outside of work?

In my 30s, I developed a passion for ultra-trail running, competing in races of up to 120 kilometres.

During the pandemic, which halted competitions for three years, I shifted to a new passion: golf. I still spend plenty of time outdoors, but the activity is a little less extreme.

The need for regular practice, mental strength, strategy and having fun remains.

Besides that, I enjoy tasting and discovering wines, organizing private events and — like everyone who lives in Hong Kong or works in hospitality — travelling.

19. What advice would you give to young people joining the hospitality industry?

Our industry is very diverse and can offer various career paths for everyone. Take the time to experiment as much as possible early on; all those experiences will contribute to making you stronger, allowing you to grow much faster in the second stage, when you know what you want and become more mature.

Be enthusiastic, curious and proactive, and take initiative. Do not always wait to be told what to do. Instead, ask for more and do not hesitate to share your ideas or give your opinion.

Later in your career, develop yourself by changing positions, hotels, disciplines, cities or countries if possible. Take some risks with your moves.

A company like Marriott can help you achieve that and can reward you for your loyalty.

And, most importantly, have fun along the way.