The Spur of the Moment
Old Friends
Staying a Little Longer
Dressing to the Nines
Heightened Hospitality
Our Story
Table For is a new in-house F&B group from Accor that’s redefining hotel dining in the Pacific.
The way we see things, visionary thinking and exceptional talent can take the world of hospitality to new heights.
Our industry-changing concepts span a diverse range of cuisines, cultures and locations, bringing together experts from every corner of the industry to create truly world-class experiences.
With Table For, we’re reimagining hotel dining by delivering premium experiences that shift guest expectations. Every venue in our portfolio is strategically led, creatively differentiated and culturally impactful.
Our People
Meet the Team
Rosy Scatigna
Born and raised in Southern Italy, Rosy’s culinary journey has taken her across the globe.
Ben Creek
Originally from the UK, Ben’s hospitality career spans two decades and three continents.
Example
F&B Concept, Marketing & PR
Shun Eto
Wine Consultant
Shun Eto is a Sydney-based wine consultant and winemaker with over a decade of experience curating award-winning beverage programs across some of Australia’s top venues. Formerly Group Wine Curator for QT and Ovolo Hotels, he has shaped the wine offerings at iconic establishments such as Shell House, Lou Lou Bistro, and Berowra Waters Inn. Shun currently runs two wine labels—Nama Wines and Elle Wines (in collaboration with Tim Robards)—and partners with leading hospitality groups to design innovative, story-driven wine lists that balance creativity, quality, and commercial performance.
Giovanni Pilu
Chef and Restaurateur
Born in Sardinia, Giovanni Pilu arrived in Australia at 20, bringing with him a deep passion for the flavours and traditions of his homeland. In 2004, he opened Pilu at Freshwater, now one of Australia’s most awarded Italian restaurants renowned for its refined and modern approach to Sardinian cuisine. Alongside his wife and business partner Marilyn Annecchini, Giovanni has launched several venues including Baretto and Acquafresca and has consulted widely across Sydney’s hospitality scene. His expertise spans menu development, team leadership, venue design, food safety, and financial control. An ambassador for TAFE NSW, Giovanni is committed to mentoring the next generation of chefs. His cookbook A Sardinian Cookbook was internationally recognised, and he regularly shares his knowledge through media, corporate engagements and community work. When not cooking, he’s with his family or out on his bike.
