The hotel company has announced Table For, a food and beverage group that “aims to set new standards in culinary creativity and commercial performance”.
Table For unites internal experts across culinary, operations, design and guest experience, supported by select collaborators.
According to Accor, the group’s remit “spans the evolution of existing venues and the creation of new hospitality concepts across cuisines, occasions and audiences”.
“We love the way culinary experiences bring people together, and with Table For we’re taking that to an entirely new level,” says Adrian Williams, chief operating officer, Accor Pacific.
“This initiative unites the finest visionaries in food and beverage – from our in-house teams to collaborators such as Stefano Catino, Vince Lombardo and Example – to create restaurants and bars that are bold, culturally inspired and operationally sharp.”
The group is led by Ben Creek, whose two-decade career spans three continents and leading roles in some of the most globally recognised hospitality operations.
“Table For gives us the platform to launch bold new concepts, reimagine existing venues and stay ahead of evolving tastes of guests and locals,” he says.
“Importantly, it not only sharpens how we operate and deliver, but celebrates the power of collaboration in bringing great ideas to life.”
Creek is joined by Chris O’Connor, a former chef with more than 25 years’ experience across large-scale portfolios; Jenn Pride, a guest experience leader known for landmark venue launches at Merivale; and culinary director Rosy Scatigna, a globally trained chef celebrated for her creative and technical skills.
Catino and Lombardo, the duo behind Maybe Sammy, will lead beverage innovation and hospitality for Table For’s portfolio, alongside acclaimed winemaker and sommelier Shun Eto.
Media agency Example, led by hospitality marketers Andy El-Bayeh and Rebecca Jarvie-Gibbs, will support Table For across strategy, brand development, design direction, marketing and public relations.
Table For won’t only service Accor-managed properties; it has been designed to support the company’s wider network of owners, developers and franchise partners, delivering scalable, high-performing food and beverage concepts across a diverse range of markets and asset types.
Creative development is already underway for Table For venues.
Flaminia, a collaboration with chef Giovanni Pilu at Pullman Quay Grand Sydney Harbour, is set to launch in late 2025.
