Quentin Coudière

Trainee Accounting Departement @Pierre Fabre Laboratories

Chamonix-Mont-Blanc, FR
MOBILE NUMBERS
+91 *********19

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WORK HISTORY

Mar 2014 — Present

Trainee Accounting Departement @Pierre Fabre Laboratories

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Assisted with financial reporting and management control tasks.

EDUCATION

2019 — 2021

IÉSEG School of Management

Master's degree, Marketing digital

2018 — 2019

EAE Business School

Bachelor's degree, International Business

2016 — 2019

IDRAC Business school

Master's degree - IDRAC Graduate School - Lyon France, Business school - marketing, economy

2015 — 2016

Lycée Français de Varsovie (LFV)

Scientific baccalaureat

2020 — 2020

Inha University 인하대학교

Master's degree, Business Administration and Management, General

SKILLS

Project ManagementPack OfficeTeamworkRigorHuman Relationship

ABOUT QUENTIN COUDIÈRE

Great hospitality marketing isn’t just about selling — it’s about designing experiences people remember.I’m a Digital Marketing & CRM Specialist passionate about guest experience, F&B innovation, and brand growth. Over the past few years, I’ve worked across Asia, Europe, and Latin America, helping hospitality and food brands connect data, creativity, and culture to build meaningful customer relationships. My expertise covers digital strategy, CRM automation, content marketing, and performance analytics — using platforms like HubSpot, Meta Ads, and AI-driven tools to transform insights into measurable impact.I thrive where strategy meets emotion — building digital campaigns that drive bookings, loyalty, and engagement, while telling a story worth remembering. Currently, I’m open to opportunities and collaborations in Thailand and Southeast Asia, working with hotels, F&B groups, or global brands looking to elevate their digital marketing, CRM, and customer experience strategies.Let’s connect — I regularly share insights about hospitality branding, digital growth, and guest experience innovation in Asia. If you’re exploring new ideas, partnerships, or recruitment in the hospitality and F&B industries, I’d be happy to exchange perspectives.

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