Key Takeaways
- New appointment: Paul-Edouard Gillard becomes director of food and beverage at Melia Pattaya Hotel.
- Global experience: More than a decade of F&B leadership across Asia, Europe and the Middle East.
- Commercial focus: Will oversee restaurant revenue management, GOP flow-through and cost optimisation.
- Dining portfolio: Responsible for six outlets including Yitong Chinese Restaurant & Sky Bar and LAY Beach Club.
Melia Pattaya Hotel has appointed Paul-Edouard Gillard as its new director of food and beverage, bringing more than a decade of international hospitality experience across Asia, Europe and the Middle East.
The French national joins the 234-room hotel to lead its commercial F&B strategy and further develop the property’s diverse portfolio of restaurants and bars.
Pattaya remains one of Thailand’s most visited beach destinations, with international hotel brands continuing to expand in the city.
Travellers planning a trip can also see our guide to the best hotel booking platforms and travel deals.
Gillard to Lead F&B Strategy at Meliá Pattaya
In his new role, Gillard will oversee restaurant revenue management, GOP flow-through and cost-structure optimisation across the hotel’s food and beverage operations.
He will also develop new culinary and beverage concepts and menus while strengthening service quality through team training and operational analysis.
The hotel’s dining portfolio includes:
- Yitong Chinese Restaurant & Sky Bar
- Sanehh Sarae all-day dining restaurant
- Den, a Japanese-Peruvian Nikkei restaurant
- LAY Beach Club
- Chon Lounge
- Lula Pool Bar
Hospitality Career Spanning Three Continents
Gillard began his hospitality career in Thailand at Sofitel Bangkok Sukhumvit, joining the hotel as a management trainee.
After completing a Master of Science in International Hospitality Management from Emlyon Business School and Institut Paul Bocuse, he joined the opening team of Belga Rooftop Bar at the hotel as assistant manager and restaurant revenue analyst.
Before joining Meliá Pattaya, he worked with premium foodservice distributor Bidfood Middle East as regional category manager and brand manager, overseeing tea and coffee brands including JING Tea and illy Caffè.
He also served as F&B manager on the opening team at Carton House, a Fairmont-managed hotel in Ireland.
Entrepreneurial Experience in Hospitality Technology
Beyond traditional hospitality roles, Gillard co-founded an AI-powered platform in Dubai called Shiftly.
The platform connects employers in food service 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 suitability.
Leadership Comments
“Paul-Edouard is a commercially astute F&B leader with a proven ability to turn restaurant concepts into thriving businesses,” said Melia Pattaya’s general manager Javier Gimeno.
“From luxury hotel openings to large-scale hospitality portfolios, his experience will bring valuable insight to our revenue optimisation, guest engagement and team development.”
Gillard said he is looking forward to developing the hotel’s culinary offerings.
“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,” he said.
Where to Stay in Pattaya
Disclosure: This section contains affiliate links. We may earn a commission at no extra cost to you if you book or purchase through our links.
Planning a visit to Pattaya?
You can compare top-rated Pattaya hotels and beach resorts here:
Also read Travelodge Pattaya Appoints Sukhumnanda Sukudom as New Hotel Manager
