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Sodexo North America names Olivier Poirot SVP, CFOSodexo North America names Olivier Poirot SVP, CFO

Paul Frumkin, Managing Editor

January 14, 2012

1 Min Read
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Paul Frumkin

Onsite foodservice company Sodexo North America has named Olivier Poirot senior vice president and chief financial officer.

Poirot succeeds Debbie White, who was promoted to chief executive of Sodexo U.K. and Ireland.

In his new capacity, Poirot will be responsible for the finance and risk management functions supporting the company in North America.

Most recently, Poirot served as chief executive of Accor North America, where he led the company’s operations in the United States, Canada and Mexico. He was responsible for a portfolio that included more than 1,100 Sofitel, Novotel, Studio 6, Motel 6 and Ibis properties.

Prior to being named chief executive in 2007, Poirot served as chief financial officer of Accor North America for four years, during which time he was responsible for concluding the company’s sale of Red Roof Inn.

“We are extremely pleased that Olivier has joined our senior executive team,” said George Chavel, president and chief executive of Sodexo, Inc. “With his depth of experience from another global, industry-leading, world-class company, he has enabled a seamless transition and is positioned perfectly to provide strong financial leadership during this important time of growth for our company."

Sodexo North America, which is based in Gaithersburg, Md., generates about $8 billion in annual revenue and provides service to some 6,000 sites.

Contact Paul Frumkin at [email protected].

About the Author

Paul Frumkin

Managing Editor, Nation’s Restaurant News

After graduating from the State University of New York at New Paltz with a degree in English, Paul Frumkin attended the Culinary Institute of America in Hyde Park, N.Y., graduating with honors in 1980. That year he moved to New York City where he worked for several foodservice and hotel publications. In 1984 he co-wrote “The Norman Table, The Traditional Cooking of Normandy,” with chef-restaurateur Claude Guermont. The cookbook, which was published by Charles Scribners Sons, won the “Best European Cookbook” award from the International Association of Culinary Professionals in 1985. He joined Nation’s Restaurant News in 1990 and has held a number of editorial positions there. He currently covers legislative policy and the Northeast for NRN.

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