Rediscovering Culinary Roots with the Luxury Group by Marriott International
The aroma of heritage is returning to the table. With the Luxury Dining Series 2025, the Luxury Group by Marriott International has unveiled a journey that doesn’t merely serve food; it revives lost memories, reclaims culinary wisdom, and reintroduces ‘Forgotten Flavors’ with modern flair. From the sea-kissed shores of Jeju to the opulent calm of The St. Regis Singapore, each destination brings its own slice of history, culture, and innovation to the plate.
This return marks the second installment of the series after its highly successful debut in 2024. The current edition spans July through September and visits seven remarkable locations: Japan, Korea, India, Australia, Singapore, Indonesia, and Thailand. At each stop, award-winning chefs, visionary mixologists, and master pâtissiers collaborate in thoughtfully curated culinary performances. The theme, “Forgotten Flavors,” is drawn from Marriott International’s The Future of Food 2025 report. The concept not only captures the imagination but also builds meaningful connections between diners and cultural traditions.
Japan: Fusion of Legacy and Innovation
The curtain rises in Japan from July 11 to 13. At The St. Regis Osaka, diners witness an exquisite blend of Japanese precision and global creativity. Chef Takato Kitano and Teppan Chef Yuki Oe honor heirloom vegetables and pristine seafood. Meanwhile, Chef Agustin Balbi and Chef Michiaki Yoshida interweave Italian flavors with Japanese nuance in a harmonious tasting menu. A cocktail experience by Hideyuki Saito and a tea-inspired dessert journey by Chef Alex Chong add further depth. The finale, crafted by Chef Takatoki Minagawa and Chef Ryuta Iizuka, pays homage to the brilliance of Joël Robuchon’s legacy.
Korea: Revering Nature and Tradition
Next, from July 17 to 20, the journey moves to JW Marriott Jeju Resort & Spa. Here, a Six-Hands dinner by Paul Smart, Ryan Byrne, and Jayden Kim draws from Jeju’s land-and-sea palette. The Midsummer High Tea by Sienna Wang and Shigeru Nojima blends patisserie artistry with island ingredients. A homage to Jeju’s Haenyeo divers culminates in a seafood-forward brunch by Chefs Jin Lee and Hirotaka Nakashima. Meanwhile, Master Kim’s fermentation masterclass with Yosuke Asano bridges Korean heritage and Japanese mixology.
India: Flavors of Grandeur and Imagination
At the JW Marriott Bengaluru Prestige Golfshire Resort & Spa, from July 31 to August 3, culinary theatre unfolds. Chef Riyaz Ahmed revives authentic Indian dining with Daawat-e-Aaleeshan. Director of Culinary Neeraj Rawoot adds fantasy with an Alice in Wonderland-inspired farm-to-table dinner. The Five Elements Dinner, crafted by a team of five chefs, offers a sensory exploration rooted in earth’s elements. A Lazy Lakeside Brunch fuses Korean, Cantonese, and Omakase styles. Finally, a cocktail collaboration between Kuldeep Rawat and Simone Ciambrone presents a rare chance to witness globally celebrated bartenders at play.
Australia: Earth and Fire in Harmony
In Perth from August 15 to 17, The Ritz-Carlton delivers a duet between Chef Brian Cole and Chef Katsuhito Inoue. East meets West in a dinner that marries open-fire techniques with kaiseki precision. A farm-to-table event called Farmers’ Bounty honors the people and produce of Western Australia. An elevated afternoon tea by Chef Jiu Jiang showcases regional stories through artisanal treats. A bar takeover featuring Marco Barsotti and Kentaro Wada rounds off the experience with innovative, location-inspired beverages.
Singapore: Bridging Tradition and Innovation
The St. Regis Singapore hosts the series from August 29 to 31. Chef Chan Chung Shing and Chef Daniel Wong revive indigenous Cantonese ingredients with inventive methods. At The Astor Grill, a six-hands dinner by Chef Vladmir Veiga, Chef Fabio Granata, and Chef Angelo Sergio redefines European fine dining. Celebrating Singapore’s 60th independence anniversary, pastry chefs Angela Lai and Ng Chee Leong craft desserts that transform local favorites. Bar talents Marco Dongi and Paulo Naranjo present cocktails inspired by Southeast Asia’s evolving beverage landscape.
Indonesia: Cultural Immersion on a Plate
From September 11 to 14, The St. Regis Jakarta stages an extraordinary symphony of flavors. Pastry Chef Janice Wong leads a tasting that highlights the potential of Indonesian cacao. Michelin-starred Chef Arne Riehn reimagines Swiss classics. Chef Tino Ibrata delivers a family-style meal rooted in the diversity of the archipelago. A Wayang performance sets a cultural tone for the evening. The St. Regis Afternoon Tea blends the avant-garde styles of Wong and Kevin Lee. Finally, mixology maestros Yasuhiro Kawakubo and Giovanni Graziadei revive Batavia’s punch heritage with creative flair.
Thailand: A Grand Culinary Finale
The series culminates at The Ritz-Carlton, Bangkok from September 25 to 28. A European tasting menu by David Toutain, Valentin Fouache, and Adam Catterall respects local terroir. Another six-hands collaboration between Duet by David Toutain and Louise fuses French techniques with Asian finesse. Chef Pop’s Friends of Lily’s brunch features bold Middle Eastern, Thai, and French influences. A private dinner by Chef Tala Bashmi showcases soulful Bahraini dishes. Cocktail legends Simone Rossi and Angelo Sparvoli lead a vibrant tasting at Calēo Bar. A chocolate afternoon tea by Pastry Chef Sylvain Constans closes the event in sweet splendor.
The Dining Series Beyond the Plate
Each of these experiences offers more than just a meal. They open windows into forgotten stories, cultural rituals, and gastronomic artistry. Through the Marriott Bonvoy Moments program, members can bid on exclusive access to these events, including cocktail masterclasses and chef collaborations. This initiative reflects a growing hunger for immersive, meaningful, and culturally rich dining experiences.
In every course and cocktail, the 2025 Luxury Dining Series redefines luxury not just as opulence but as remembrance. As every plate unveils a story from the past, it also serves as a bridge to a more conscious, connected future of food.
Rediscovering Culinary Roots: A Journey of Forgotten Flavors with the Luxury Group by Marriott International
Published on PebbleGalaxy.blog
In an age where culinary trends often chase novelty, the Luxury Group by Marriott International brings something deeper to the table—heritage. With the 2025 edition of its much-anticipated Luxury Dining Series, the global hospitality leader embarks on a gastronomic voyage across Asia Pacific. This time, it is not just about innovation but about rediscovering forgotten flavors and reviving culinary roots that once formed the essence of traditional cuisines.
After a successful debut last year, the series returns from July through September 2025, spanning iconic destinations—from Osaka to Bangkok. The initiative reaffirms Marriott’s commitment to blending craftsmanship, culture, and cuisine through unforgettable dining experiences.
Starting in Japan: Purity in Every Plate
From July 11 to 13, The St. Regis Osaka launches the series with finesse. Here, culinary legends Chef Takato Kitano and Master Teppan Chef Yuki Oe celebrate Japan’s native seafood and heirloom vegetables. Meanwhile, the elegant union of Chef Agustin Balbi’s South American-influenced Japanese techniques and Chef Michiaki Yoshida’s Italian roots creates a dining tapestry of East meets West.
But it’s not just food on display. Hideyuki Saito, from Tokyo EDITION’s Gold Bar, redefines cocktails with precision and flair. Alex Chong, Executive Pastry Chef at The Singapore EDITION, merges French patisserie with Southeast Asian flavors in a sublime reinterpretation of the tea ritual.
Jeju, Korea: Sea and Soil in Harmony
By July 17, the JW Marriott Jeju Resort & Spa takes center stage. Celebrated chefs Paul Smart, Ryan Byrne, and Jayden Kim come together for a Six-Hands Dinner that modernizes Jeju’s land-and-sea bounty. Recognized by awards like the Australian Good Food Guide and La Liste 1000, their credentials promise nothing short of excellence.
Guests will also experience a unique Midsummer High Tea, where Sienna Wang and Shigeru Nojima turn local Jeju ingredients into edible art. Then comes a tribute brunch to Haenyeo, Jeju’s legendary female divers, blending kaiseki elegance with fresh seafood.
Rounding off Jeju’s experiences, Master Kim, a renowned fermentation expert, leads a liquor masterclass with mixologist Yosuke Asano, seamlessly bridging Korean heritage with Japanese flair.
Bengaluru, India: A Grand Feast of Flavors
Come July 31, the series heads to the JW Marriott Bengaluru Prestige Golfshire Resort & Spa. In true Indian grandeur, Chef Riyaz Ahmed opens with Daawat-e-Aaleeshan, a regal spread of authentic Indian dishes. Simultaneously, Neeraj Rawoot delivers a farm-to-table meal inspired by Alice in Wonderland, showcasing fresh produce from the hotel’s gardens.
The standout here is the Five Elements Dinner. Five chefs, including Vu Van Thien and Santosh Rawat, curate a sensory journey across the five fundamental tastes—sweet, salty, sour, bitter, and umami. The lakeside brunches and cocktail collaborations with mixologists like Simone Ciambrone make Bengaluru’s stop a medley of indulgence, leisure, and innovation.
Perth, Australia: Earth Meets Fire
In August, The Ritz-Carlton, Perth delivers an evocative culinary experience titled East Meets West. Chef Brian Cole joins forces with Chef Katsuhito Inoue to harmonize Australian fire-cooking with Japanese kaiseki finesse. Their Farmers’ Bounty dinner pays homage to Western Australian produce, showcasing a strong link between people and the land.
An elegant afternoon tea, helmed by Chef Jiu Jiang, brings Western Australia’s stories alive through delicate confections. To complement, cocktail aficionados will relish the duo of Marco Barsotti and Kentaro Wada, who craft drinks that tell their own tales.
Singapore: Homecoming Through Innovation
Next, from August 29, The St. Regis Singapore honors its roots with a Cantonese Four-Hands Dinner. Michelin-starred chefs Chan Chung Shing and Daniel Wong push the boundaries of Chinese cuisine with underused ingredients turned into gourmet art.
At The Astor Grill, three chefs from Portugal, Singapore, and beyond converge for a Six-Hands Experience. Singapore’s 60th anniversary is sweetened by celebrated pastry chefs Angela Lai and Ng Chee Leong, who reinvent nostalgic island flavors with intricate artistry.
A bar takeover by mixologists from Singapore, Jakarta, and Bangkok ensures the drinks are as expressive as the dishes they accompany.
Jakarta, Indonesia: Island Echoes and Swiss Precision
From September 11, The St. Regis Jakarta becomes a canvas for culinary dialogue. Renowned Pastry Chef Janice Wong leads with desserts infused with Indonesian cacao. Meanwhile, Chef Arne Riehn of IGNIV Bangkok introduces Jakarta to his modern Swiss culinary art.
Chef Tino Ibrata’s family-style dinner across the Indonesian archipelago features a prelude of Wayang, the country’s traditional shadow puppet show. Wong returns with Kevin Lee for an avant-garde afternoon tea blending sweet and savory surprises. As the sun sets, bar maestros Yasuhiro Kawakubo and Giovanni Graziadei revive Batavia’s punch legacy in spirited style.
Bangkok: Culinary Curtain Call
The finale arrives in Bangkok from September 25 to 28, at the newly opened The Ritz-Carlton. Here, Chef David Toutain, Valentin Fouache, and Adam Catterall present a Six-Hands European tasting menu, bridging French sophistication and Thai terroir.
Meanwhile, Duet by David Toutain continues with Chef Loïc Portalier of Louise, Hong Kong. The fusion of Asian finesse and French tradition elevates every course. At Lily’s, Chef Tala Bashmi, Chef Jai, and Portalier blend Middle Eastern, French, and Thai cuisines in a soulful Friends of Lily’s Brunch.
Crowning the event, Simone Rossi and Angelo Sparvoli headline a Calēo Bar takeover, offering a masterclass in cocktail storytelling. A multi-sensory chocolate afternoon tea, curated by Sylvain Constans, sweetly closes the series.
More Than a Meal: A Moment to Savor
For Marriott Bonvoy members, these events are more than meals—they’re moments. By using loyalty points on Marriott Bonvoy Moments, members gain access to these one-of-a-kind dining collaborations, mixology workshops, and immersive tasting journeys.
Every course across this series stands as a tribute—to memory, to technique, and most importantly, to flavor. Through honoring ingredients lost to time and blending them with modern creativity, Marriott redefines what luxury dining means in 2025.
Rediscover your roots. Reimagine your palate. Reconnect with the soul of flavor.
Visit luxurydiningseries.com to plan your experience.
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