The hospitality veteran brings experience from Nashville, Las Vegas, Denver, Atlanta, and the Bahamas to lead the hotel's restaurants, cocktail programs, and catering operations in New Orleans.
Kimpton Hotel Fontenot, located in New Orleans' Central Business District, has appointed Kerri Creedon as Director of Food & Beverage, bringing an experienced hospitality leader to oversee the hotel's culinary and cocktail offerings.
Creedon will lead food and beverage operations across three distinct venues: King Brasserie & Bar, Peacock Room, and Gospel Coffee and Boozy Treats, along with the hotel's banquets and catering services.
Her appointment comes as Hotel Fontenot continues developing its identity as a destination for both travelers and New Orleans residents. Creedon's priorities include strengthening each venue's individual character, developing the teams behind them, and creating dining experiences that feel connected to the city.
A Hospitality Career Built Across Multiple Destinations
Creedon's hospitality career began in high school, working as a hostess. What started as an entry-level position eventually led to leadership roles managing complex food and beverage operations across several major hospitality markets.
Her professional experience includes hotel openings and multi-venue operations in Nashville, Las Vegas, Denver, Atlanta, and the Bahamas. Throughout her career, she has helped establish service standards, guide teams through operational transitions, and manage dining programs with different concepts and guest expectations.
She has also been recognized as Manager of the Year in South Carolina, an achievement that speaks to her experience in hospitality management and team leadership.
For Creedon, the move to New Orleans brings a new opportunity to work in a city where food, music, and hospitality are closely connected. Her responsibilities extend beyond managing restaurant performance to supporting the employees who create each guest experience.
That people-focused approach will be especially relevant at Hotel Fontenot, where each food and beverage venue has its own atmosphere and audience.
Three Venues, Three Distinct Experiences
One of Creedon's immediate priorities will be further developing King Brasserie & Bar, the hotel's French-inspired restaurant.
The restaurant combines French culinary influences with Southern flavors, creating a dining experience that draws from New Orleans' food culture. Its wine and cocktail programs are also an important part of the offering, with the restaurant receiving Wine Spectator recognition in 2025.
Under Creedon's direction, the focus will be on strengthening King Brasserie's position as a dining destination for celebrations, special occasions, and evenings out, whether guests are staying at the hotel or visiting from elsewhere in the city.
Meanwhile, Peacock Room brings a different personality to the property.
The cocktail lounge combines distinctive interiors, creative drinks, and live entertainment, with programming connected to New Orleans' music and arts communities. Local performer Robin Barnes appears every Thursday with Da Love Birds, giving the venue a recurring connection to the city's live music scene.
The hotel's third concept, Gospel Coffee and Boozy Treats, offers a more casual experience, serving coffee and treats in a setting suited to both hotel guests and neighborhood visitors.
Managing these three concepts requires more than a single approach to food and beverage. Each serves a different occasion, from morning coffee to an intimate cocktail evening or a celebratory dinner.
Creedon's role will be to maintain their individual identities while ensuring consistent service, effective operations, and strong collaboration across teams.
A New Chapter for Hotel Fontenot's Culinary Program
Hotel Fontenot's food and beverage venues contribute to the property's appeal beyond its guestrooms. They give visitors opportunities to experience New Orleans through its dining, cocktails, and music, while also welcoming local residents.
Creedon's experience managing several venues simultaneously makes her appointment particularly relevant to this operating model.
Alongside the restaurants and bars, she will oversee banquets and catering, bringing the same attention to service and team development to meetings, celebrations, and private events.
Her immediate focus on King Brasserie & Bar suggests an opportunity to further establish the restaurant within New Orleans' competitive dining scene, while Peacock Room and Gospel Coffee continue serving their own audiences.
FerrConn Perspective
Kerri Creedon's appointment is an interesting example of how food and beverage leadership has become about much more than running restaurants. At Hotel Fontenot, she is taking responsibility for spaces that serve different purposes throughout the day and contribute to the hotel's relationship with New Orleans.
Her experience across multiple hospitality markets gives her a useful perspective, but the real opportunity will be adapting that knowledge to a city with such a strong culinary personality. For Creedon, success will mean giving each venue room to stand out while making the entire experience feel unmistakably connected to New Orleans.
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Originally published by FerrConn Hospitality Insider
