Centara Reserve Samui Appoints Olivier Pauchard as Director of Food & Beverage

Centara Reserve Samui, the flagship of Centara Hotels & Resorts' luxury portfolio, proudly announces the appointment of Olivier Pauchard as Director of Food & Beverage, bringing a fresh perspective and creative leadership to the resort's acclaimed dining experiences.

Photo credits: Centara Reserve Samui

A results-driven hospitality professional, Olivier joins Centara Reserve Samui with over a decade of experience in luxury hotels and resorts across Asia and Europe. Known for his innovative approach to operational excellence and people-first leadership, he has earned a reputation for curating distinctive culinary identities and delivering exceptional guest experiences.

In his new role, Olivier will oversee all food and beverage operations at Centara Reserve Samui, shaping the resort's gastronomic vision and ensuring consistency of quality, creativity, and service across every outlet. His focus will be on elevating dining concepts, fostering team development, and driving sustainable growth aligned with the resort's commitment to refined, experiential luxury.

Prior to joining Centara Reserve Samui, Olivier served as Acting Director of Food & Beverage at Pimalai Resort & Spa, where he successfully led a team of 150 across seven outlets. During his tenure, he guided the resort to record revenues, launched new dining concepts, and contributed to Pimalai earning two Michelin Keys, as well as recognition among Thailand's top three resorts by Condé Nast Traveler.

A graduate in Hospitality & Tourism Management and a certified WSET Level 2 professional, Olivier represents a new generation of hospitality leaders, strategic, authentic, and passionate about creating memorable experiences through food, service, and storytelling.

"I'm honoured to join Centara Reserve Samui and to contribute to a property that already defines sophisticated island luxury," said Olivier. "My goal is to build on this foundation, inspiring our teams to craft moments that resonate with guests long after they leave."