Sodexo Thailand, the leader in Food and Services, shaping better everyday experiences at every moment in life, headquartered in France, has announced the appointment of Ms. Thuy Ngo as Managing Director of Sodexo Thailand, effective January 2026. This appointment marks a significant milestone as she becomes the first female Managing Director of Sodexo in Thailand.
In her new role, Thuy will lead Sodexo's operations in Thailand, focusing on driving strategic growth, strengthening operational excellence, and continuously enhancing service performance for clients nationwide. Thuy brings nearly 20 years of international leadership experience spanning Asia Pacific, the Middle East, Africa, and Europe. Prior to her appointment, she served as Senior Vice President, Strategic Accounts for Asia Pacific, the Middle East, and Africa (APMEA), overseeing business development and operations across 12 territories. Her scope of responsibility covered Workplace Design, Integrated Facilities Management (IFM), Food Services, and Project Management services for global and regional strategic clients.
Ms. Thuy Ngo, Managing Director of Sodexo Thailand and Vietnam, said, "I am truly honored to be entrusted with leading Sodexo's operations in Thailand, a market that is highly dynamic, strategically important, and full of growth potential. I strongly believe that a balanced approach combining business growth, people development, and environmental responsibility will provide a strong foundation for long-term, sustainable success. Trust from our clients and partners is at the heart of our growth, and I am committed to strengthening these relationships to jointly create lasting value across all dimensions.
This appointment reflects Sodexo's continued commitment to strengthening its leadership team in Thailand and advancing its Better Tomorrow 2028 strategy in meaningful, practical ways. The strategy focuses on people development, client success, and positive social and environmental impact, ranging from upskilling teams and supporting international standards such as JCI and LEED, to reducing food waste and increasing local sourcing.
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