Paris Society Consulting
Strategic & Creative F&B Studio
Paris Society Consultancy is a globally-renowned concept studio, crafting tailor-made, profitable & operational hospitality concepts, from strategy to opening.
Every day, they write new stories – from visionary strategy and creative design to seamless operational deployment – guided by timeless elegance and a commitment to excellence. They evoke the allure of a perfectly set table, the mastery of a dish cooked to perfection, and the warmth of service that feels personal and genuine. These are not mere details; they are the essence of what they cultivate with passion, redefining dining, accommodation, wellness, and celebration.
Rooted in authenticity and guided by a sense of timelessness, they create spaces and experiences that leave a lasting impression, inspiring connections and unforgettable moments.
F&B Brand Houses
Our F&B Brand Houses represent a range of
experiences, from exclusive high-end dining to
local neighbourhood hotspots.
The Team
Louis Abboud
Chief Development Officer & Deputy Head of IMEAT
Louis oversees all hotels and activities from the creation of partnerships and deal making through to design, inception, pre-opening and operation of each property within the Middle East, Africa and Turkey. In addition, he leads Ennismore’s global F&B investment strategy, including Rikas and Paris Society, and Ennismore’s global branded residential business.
Melody Dupon
Global F&B Director of Development Paris Society Development
Melody focuses on accelerating the international growth of the F&B Platform by leveraging her expertise in creative direction, business development, and strategic partnerships to expand the global footprint of its brands. She brings over 10 years of experience in delivering outstanding hospitality and real estate development projects.
Wayne Brown
VP F&B Development – Culinary
Wayne heads up the culinary division – creating, developing and overseeing collaborations with our chefs and partners. He has led and operated award-winning restaurant groups, independent concepts, and major hotel operations such as Disruptive Restaurant Group, Marina Bay Sands, Gypsy Chef Inc and Rock pool Dining Group.
Pauline Escouflaire
Head of PSC
Pauline supervises the creation of hotel and restaurant concepts in France and abroad within the consulting division. Trained as an architect and engineer, she brings together all the expertise needed to support customers at every stage of a project, from conception to opening, and offer personalized experiences of the highest degree.