Marriott International Announces Details for 2026 "Luxury Dining Series" with Theme "Across the Table"

Marriott International has announced the third installment of its "Luxury Dining Series," revealing this year's details. Under the theme "Across the Table," the series will offer a curated gastronomic journey through Vietnam, Thailand, Maldives, Indonesia, and Japan.

The series will take place from August to October at luxury hotels including JW Marriott Phu Quoc Emerald Bay Resort & Spa, The Naka Island, a Luxury Collection Resort & Spa, Phuket, The St. Regis Maldives Vommuli Resort, Mandapa, a Ritz-Carlton Reserve, and The Ritz-Carlton, Kyoto. Concluding the year, a unique onboard experience will be offered on "Luminara," The Ritz-Carlton Yacht Collection, marking the first time the series will feature a Japanese route, delivering a special travel moment.

Each experience is meticulously designed to foster curiosity and connection, creating opportunities for chefs to interact directly with guests at the dining table. This year, the series will unfold with the following key programs, aiming to deepen connections through destinations, ingredients, and guest interactions:

Chefs [At The] Table: An intimate dinner experience where renowned chefs share their stories at the same table as guests. The Grand Banquet: An immersive dinner celebration held at iconic regional locations, honoring the traditions and culture of the land. Heirloom AM/PM: A program that highlights heritage ingredients and techniques, showcasing their appeal through collaborative menus. Page to Plate: A program offering a curated collection of chef-selected recipes that extend the guest experience beyond the dining table. The Shared Memory Menu: An experience exploring the world of mixology through tastes connected to memories and places. Spirited Social: A program to experience the allure of mixology through dynamic bar takeovers by skilled bartenders. Journey To Exceptional Taste: An intimate dining experience that transcends cultural exchange and techniques through chef-led tours and masterclasses, embodying connections.

In collaboration with Moët Hennessy, "Across the Table" will present special gastronomic experiences in select destinations (excluding the Maldives) this year as follows:

Vietnam: August 5 (Wed) - August 9 (Sun) JW Marriott Phu Quoc Emerald Bay Resort & Spa

Chefs [At The] Table

・ Afternoon Tea by Rémy Goret at "French & Co": An afternoon tea that reinterprets French patisserie with a Vietnamese perspective.

・ Vietnamese Heritage Dinner by culinary artist Madame Anne Thuyet and Chef Nguyen Hai Hung: A dinner paying homage to Vietnamese home cooking.

・ "Pink Pearl" by Chef Olivier Elzer and Chef Samer L. A 8-course experience fusing French and Vietnamese cuisine, centered on creativity, cultural exchange, and respect for craftsmanship and the land.

The Grand Banquet

・ "Vietnam in Celebration": A celebratory dinner by Chef Olivier Elzer, Chef Samer L., and Chef Cuong Nguyen, served with a drink program curated by world-renowned mixologist Marco Donghi.

Heirloom AM

・ Vietnamese Heritage Breakfast by culinary artist Madame Anne Thuyet at "Tempus Fugit": A special breakfast experience exploring Vietnamese breakfast culture.

Heirloom PM

・ Phu Quoc Seafood Lunch at "Red Rum": Chef Cuong Nguyen and Chef Hai Hung present a lunch celebrating the rich bounty of Phu Quoc's seas.

The Shared Memory Menu

・ Champagne with a Sommelier: Unraveling the stories, terroir, and craftsmanship of Champagne, one of the world's most esteemed wine regions.

・ Sunday Champagne Brunch by Olivier Elzer: A curated menu inspired by Phu Quoc's seasonal ingredients and fresh seafood, harmonizing classic European techniques with contemporary Asian sensibilities.

Spirited Social

・ "Department of Chemistry Bar" Bar Takeover by Marco Donghi: Exploring the unique charm of Phu Quoc through a creative cocktail menu featuring the island's tropical fruits, artisanal flavors, and local botanicals.

Journey To Exceptional Taste

・ Bittersweet Chocolate Masterclass: Exploring a new facet of the island's culinary culture through a small-group masterclass focusing on Phu Quoc's emerging cacao culture.

Thailand: August 12 (Wed) - August 15 (Sat) The Naka Island, a Luxury Collection Resort & Spa, Phuket

Chefs [At The] Table

・ "The Art of Omakase & Craft Brew Experience" by Chef Agustin Barbieri and Chef Joseph Talbot: An intimate gastronomic experience guided by seasonal flavors and local ingredients.

・ "Six Hands Dinner" at "Veranda": A dinner by Chef Arnaud Sauthier, Chef Joseph Talbot, and Pastry Chef Sylvain Constans, celebrating craftsmanship, seasonality, and the flavors of the Andaman coast.

・ "Eight Hands Culinary Journey" at "Aiyara": A gastronomic experience by Chefs Duangporn "Bo" Songvisava, Raung-arun "Aon" Thongkhor, and Rachani "Kob" Nuang, with special cocktail pairings by bartender Jane Kaewyod.

The Grand Banquet

・ "Eight Hands Dinner" at "The Beach Lawn": A special dinner by Chef Agustin Barbieri, Chef Arnaud Sauthier, Chef Joseph Talbot, and Pastry Chef Sylvain Constans.

The Shared Memory Menu

・ "Sunset at Zbar" by "Bar Us": Experience the signature philosophy of Bangkok's renowned "Bar Us" on the shores of Naka Yai Island.

Spirited Social

・ "Golden Hour Stories at Sea": A cocktail experience by Adi Skusta expressing the aromas, colors, and rhythms of twilight through craft cocktails.

・ "Golden Hour Cocktails" at "Zbar": A cocktail experience by Adi Skusta and Francisca Siregar.

Journey To Exceptional Taste

・ "Local Spirit, Refined Taste": A special lunch experience in collaboration with Sharon Bay Rum Distillery, enjoying pairings of Southern Thailand's natural bounty with selected craft spirits.

・ Natural Dye Textile Workshop: An hands-on workshop with the local women's agricultural group, Bang Wan Phatthana Women Farmers Community Enterprise, to experience the transformation of locally sourced plants into vibrant natural dyes.

・ Artisan Gin Blending Workshop by "Kilo Spirits Distillery," a renowned Thai distillery: An immersive gin workshop to create your own bottle in the serene environment of The Naka Island.

Maldives: August 26 (Wed) - August 30 (Sun)

The St. Regis Maldives Vommuli Resort

Chefs [At The] Table

・ A Special Evening by Chef Chan and Chef Abdo: A gastronomic experience where refined Cantonese cuisine harmonizes with exquisite flavors incorporating the food cultures of various Asian regions.

・ Atelier by Chef Emmanuel Stroobant and Chef Ahmet: An intimate cooking atelier themed around creativity, craftsmanship, and dialogue, featuring the two chefs.

・ Curated Omakase Lunch by Chef Takato Kitano at "T.Pan": Enjoy a journey through modern Japanese cuisine.

・ Dining Experience at "ALBA" by Chef Emmanuel Stroobant: Showcasing the charm of contemporary Mediterranean cuisine.

The Shared Memory Menu

・ "Wine at Sunset" with Master Sommelier Thomas Lim and Kudai: An intimate wine tasting experience enjoyed by the sea.

・ A Special Evening by Chef Taj and Bartender Brian Gonzales: A curated menu with cocktail pairings, exploring the connection between Indian culinary traditions and the unique character of island ingredients.

Heirloom AM

・ "A Farewell with Flavor" at "ALBA": A Mediterranean breakfast experience focusing on vibrant flavors, fresh seasonal ingredients, and comforting Mediterranean classics.

Spirited Social

・ "Sunset at The Whale Bar" by Brian Gonzales: A one-night-only special cocktail experience embodying contemporary mixology, island life, and the tropical Maldivian sunset atmosphere.

Journey To Exceptional Taste

・ "The Dine Around Experience": An immersive culinary journey visiting each of the resort's signature restaurants.

Indonesia: September 9 (Wed) - September 11 (Fri)

Mandapa, a Ritz-Carlton Reserve

Chefs [At The] Table

・ "Where Indonesia’s Culinary Stories Come Alive" by Chef Ketut Sutika, Chef Agung Aldiawan, and Chef Wira Hardiyansyah: A menu reflecting the evolving expression of Indonesian gastronomy, built upon inherited recipes.

The Grand Banquet

・ "Two Chefs, One Story of Indonesian Heritage" by Chef Silko Backer and Chef Bayu Timur: An experience exploring Indonesia's evolving root identity with an impressive live performance.

Heirloom PM

・ "A Four-Hands Dialogue of Land and Fermentation" by Chef Eka Sunarya and Chef I. Dejin: A sophisticated dinner menu centered on fermentation, celebrating Bali's biodiversity while incorporating a global perspective.

Spirited Social

・ "'Ambar' x 'Gold Bar'" by "Gold Bar at EDITION" Bar Manager Andrey Mark: A bar takeover set in Mandapa's sophisticated jungle bar overlooking the Ayung River, showcasing Japanese precision and minimalist aesthetics.

Journey To Exceptional Taste

・ "Forage, Feast & Unwind": An experience combining a guided ingredient exploration and jungle lunch inspired by local cuisine in a special natural setting by Chef Eka Sunarya and Chef Adi San, a 90-minute massage at Mandapa Spa, and dinner at "Kubu."

Japan: September 23 (Wed) - September 26 (Sat)

The Ritz-Carlton, Kyoto

Chefs [At The] Table

・ An artistic gastronomic experience where Japanese and European aesthetics resonate, by Head Chef Katsuhito Inoue of "Chefs' Table by Katsuhito Inoue" and Chef Valentin Huart of "Duet by David Toutain." Choose between lunch or dinner.

・ A gastronomic story woven through a multi-course meal rooted in Japanese hospitality, by Ryō Okamoto, Sous Chef at Kaiseki "Suikyo," and Shuichi Yamashita, Head Chef of Japanese Cuisine "Azukura" at JW Marriott Hotel Nara.

・ A special omakase experience to savor the aesthetics of Edomae sushi, by Tomohiro Goda, Head Chef of Sushi "Suikyo." Combining traditional Japanese techniques such as aging and marinating with Kyoto's seasonal flavors, it delivers the precise craftsmanship in each piece and the profound charm of Edomae sushi.

Heirloom PM

・ A special revolving experience expressing Kyoto's changing scenery as an immersive gastronomic festival, by Shuichi Yamashita, Takushi Fujisawa, Head Chef of "Sushi Ukio" at W Osaka, and Ryuta Iizuka, Owner Chef of "Restaurant Ryuzu."

・ A one-night-only special course by Fuminori Kojima, Head Chef of Tempura "Suikyo," and Takushi Fujisawa. A gastronomic moment unique to the two chefs, where the serene and precise techniques of Edomae sushi harmonize with tempura that lightly enhances seasonal ingredients.

・ A one-night-only special course by Satoru Koide, Head Chef of Teppanyaki "Suikyo," and Ryuta Iizuka. A dynamic gastronomic moment weaving together the flames, sounds, aromas, and precise techniques unique to teppanyaki.

Page to Plate

・ A one-day-only guest chef lunch at Italian restaurant "La Locanda," featuring Chef Angelo from "Tosca di Angelo" at The Ritz-Carlton, Hong Kong. A sophisticated gastronomic experience where the essence of Italian cuisine harmonizes with Kyoto's seasonality, valuing seasonal ingredients and respect for tradition.

・ A special afternoon tea by "PIERRE HERMÉ PARIS." Enjoy a moment where the splendor of French patisserie harmonizes with Kyoto's tranquility through sweets and savories featuring bold flavors and delicate beauty.

The Shared Memory Menu

・ A special evening by Ryosuke Asano, Head Bartender at "The Bar" at The Ritz-Carlton, Kyoto, and Hidehito Yamanaka, Bartender at "Bay" at The Ritz-Carlton, Fukuoka. A sophisticated cocktail experience where Kyoto's serene tradition resonates with Fukuoka's vibrant spirit, which prospered as a gateway to the sea.

Spirited Social

・ A special masterclass by Ryosuke Asano, Bar Director Kawase Hiroaki of "Punch Room Tokyo" at The Tokyo EDITION, Ginza, and Hajime Oshima, Bartender at "Gold Bar at EDITION" at The Tokyo EDITION, Toranomon. Connecting Kyoto's understated elegance with Tokyo's sophisticated cocktail culture, expressing the spirit of Japanese craftsmanship in every glass.

Japan: October 9 (Fri) - October 18 (Sun)

Luminara, The Ritz-Carlton Yacht Collection

Chefs [At The] Table

・ A refined 4-course menu based on the concept of "Nijūshichihon Sekki" (the 72 seasonal divisions of the traditional Japanese calendar) from Kyoto, by Head Chef Katsuhito Inoue of "Chefs' Table by Katsuhito Inoue" at The Ritz-Carlton, Kyoto. Enjoy with carefully selected cocktail pairings.

・ Seasonal Expressions by Kenji Yamanaka, Executive Sous Chef at The Ritz-Carlton, Fukuoka: A traditional Kyushu culinary experience guided by the rhythm of the seasons.

Spirited Social

・ A Special Evening by Kentaro Wada, Bartender at "THE BAR" at The Ritz-Carlton, Tokyo: Offering sophisticated seasonal cocktails reflecting a precise and understated style.

Journey To Exceptional Taste

・ "The Pastry Edit" by Richard Long, Executive Pastry Chef at The Ritz-Carlton, Fukuoka: A sophisticated pastry experience unfolding at various points during the voyage, including live demonstrations.

Each participating property will offer exclusive hotel accommodation packages. The "Luxury Dining Series" held aboard "Luminara," The Ritz-Carlton Yacht Collection, will be available exclusively to guests who book the Japanese route. Marriott Bonvoy members can also bid for participation in these special dining events using their "Marriott Bonvoy Moments" points.

For more details, please visit "Luxury Dining Series."

Comment from Oriol Montal, Marriott International's Regional Vice President, Luxury & Asia Pacific (excluding Greater China) and Regional Vice President, Singapore:

"This year's 'Luxury Dining Series' focuses on the emotional richness of dining, where meals weave stories, flavors leave memories, and connections deepen. Each destination visited this year possesses a unique charm, and our talented chefs and bartenders create experiences that celebrate not just the food served, but the time shared. We hope that discerning travelers will find inspiration to visit new destinations and rediscover the richness of gathering."

High-resolution images can be downloaded here.