Pascal Billard has orchestrated the management of some of the world’s top food and beverage operations in 5-star hotel properties. His most recent post as Directeur Adjoint of the Plaza Athénée Paris which host the 3-Star Michelin Guide restaurant Ducasse offers some of the biggest challenges he has had in his illustrious career.
Previously Pascal oversaw the China Grill Management operations in South Florida and Mexico for three years before as Corporate Director of Operations. This was after working in the top hotels of the French Riviera as Director of Food and Beverage, at the Hotel Carlton, Cannes; and in Paris before that at the fabled Hotel de Crillon.
He served in the Army in his native country, France, as a Private Maître d’Hotel, working for one of the Ministers in Paris in 1992, as well as working with the Hotel Lancaster, Paris that year. His experience includes being associated with the Accor Hotel group, France and Zangho Group of Hotels, Africa.
He education and trainings include a degree in Hotel and Catering Management (BTS - 1989), Technical Baccalaureate in Food & Beverage (BTH - 1987) and Professional Cooking Certificate (CAP - 1986) all from the Ecole Hoteliere de Paris, (Jean Drouant) Paris, France. Further training included Generale de Restauration, Accor Management; Hotel Martinez, Cannes (one of the world's top hotels) room service; Hotel de L'Amiraute, Deauville, kitchen; Grand Hotel, Deauville, formal dining room.
Fluent in French and English and conversational in Spanish, his excellent communication skills and well-mannered affable demeanor have enabled him to show strong leadership in all his past endeavors. He resides in Paris and has been a board member of the US Sommelier Association since 2006.