Marriott International's esteemed Luxury Group is set to reignite the culinary landscape of Asia Pacific with the much-anticipated return of its Luxury Dining Series in 2025. Building on the remarkable success of its inaugural campaign, this year's series, themed 'Forgotten Flavors,' promises an extraordinary journey through heritage ingredients, time-honored techniques, and contemporary gastronomic innovation. From July through September, an exclusive collection of Marriott's marquee hotels and resorts will host a diverse array of culinary events, showcasing the collaborative genius of acclaimed chefs and visionary mixologists. This series is a testament to the enduring appeal of forgotten culinary traditions, reinterpreted with a modern flair for an discerning global audience, solidifying Marriott's position at the forefront of luxury hospitality and fine dining.

The culinary odyssey begins at The St. Regis Osaka, where Chef Takato Kitano of Wajo and Master Teppan Chef Yuki Oe from The Ritz-Carlton, Tokyo, will unite to present a Japanese culinary showcase. Their refined menu will emphasize the purity of Japan's indigenous seafood, ancestral vegetables, and regional cooking methods passed down through generations. Concurrently, in Hong Kong, the esteemed Chef Agustin Balbi of Andō, a Michelin-recognized talent, will collaborate with Chef Michiaki Yoshida, Head Chef at La Veduta. Their innovative tasting menu will artfully merge the sophistication of Italian gastronomy with the precision inherent in Japanese cuisine. Furthermore, The St. Regis Bar in Osaka will host a 50 Best Bar takeover, featuring Hideyuki Saito, the creative force behind Gold Bar at The Tokyo EDITION, Toranomon, who will craft a cocktail menu reflecting global influences and meticulous artistry. Meanwhile, at The Singapore EDITION, Executive Pastry Chef Alex Chong will reimagine the traditional tea ceremony through his unique blend of French pâtisserie and Southeast Asian inspiration, creating bold and exquisitely crafted desserts. The opening chapter of this dining series will culminate in a grand gala dinner at Brasserie RÉGINE, prepared by Chef Takatoki Minagawa and Chef Ryuta Iizuka, the latter celebrated for his two Michelin-starred restaurant, Ryuzu, and his training under the legendary Joël Robuchon.

Following its Japanese debut, the Luxury Dining Series will transport guests to Jeju Island, Korea, for a celebration of its rich culinary heritage. A distinguished trio of chefs—Paul Smart of Citrique at JW Marriott Gold Coast Resort & Spa, Ryan Byrne of Atria at The Ritz-Carlton, Melbourne, and Jayden Kim of The Flying Hog—will lead a 'Six-Hands' dinner. Their innovative tasting menu will exquisitely highlight Jeju's abundant land and sea offerings, presented through a refined, contemporary lens. Both Atria and Citrique have garnered 14 Hats from the Australian Good Food Guide, while The Flying Hog was recently acknowledged in the 2025 La Liste 1000. Additionally, The Lounge will host a Midsummer High Tea, masterminded by Head Pastry Chef Sienna Wang and Chef Shigeru Nojima of the forthcoming JW Marriott Hotel Tokyo. This experience will feature locally inspired pâtisserie, complemented by tea-infused cocktails crafted by the award-winning Head Bartender Yosuke Asano from The Ritz-Carlton, Kyoto. A remarkable brunch at Yeoumul will honor Jeju's iconic Haenyeo, the legendary female divers. Chef Jin Lee of Yeoumul and Chef Hirotaka Nakashima of The Ritz-Carlton, Fukuoka, will prepare a seafood-centric menu rooted in kaiseki precision, celebrating Jeju's natural bounty and maritime legacy. The program also includes an exclusive masterclass on traditional Korean fermentation and spirits, where Master Kim will join Yosuke Asano to explore the convergence of Korean distilling traditions and Japanese mixology, emphasizing the shared elegance and depth of both cultures.

The Indian chapter of Marriott's Luxury Dining Series will unfold at the JW Marriott Bengaluru Prestige Golfshire Resort & Spa, offering a vibrant celebration of culture and culinary artistry. A highlight will be 'Daawat-e-Aaleeshan,' a regal dining experience led by Chef Riyaz Ahmed, designed to be a journey through the intricate flavors and traditions of Indian cuisine. The JW Garden will host a whimsical farm-to-table event, where Director of Culinary Neeraj Rawoot will craft an imaginative menu inspired by 'Alice in Wonderland,' allowing guests to dine on fresh, on-site grown produce in a fantastical setting. The 'Five Elements Dinner' will bring together the talents of Neeraj Rawoot, Riyaz Ahmed, Saiful Agam, Vu Van Thien, and Santosh Rawat for a multi-sensory feast exploring harmony through diverse flavors and textures. Meanwhile, EAST will feature a leisurely 'Lazy Lakeside Brunch' by Chef Saiful Agam and Chef Vu Van Thien of Summer Pavilion, The Ritz-Carlton Maldives, blending Korean barbecue with refined omakase and Cantonese influences. For a more relaxed daytime option, 'The Great Getaway Brunch' will offer a poolside celebration with grilled global dishes, desserts, curated cocktails, and live music, all set against the picturesque Nandi Hills. Cocktail enthusiasts will not want to miss 'Shaken & Stirred,' a one-night-only collaboration between Kuldeep Rawat and Simone Ciambrone of The Bvlgari Bar, Ginza, renowned as one of the World's 50 Best Bars. The duo will combine their distinct styles in a dynamic exploration of contemporary mixology.

In Australia, The Ritz-Carlton, Perth, will host a significant highlight of the Luxury Dining Series, bringing together two culinary giants: Chef Brian Cole of Hearth, Perth, and Chef Katsuhito Inoue of Chef's Table at The Ritz-Carlton, Kyoto. Their 'East meets West' dining event will offer a seamless fusion of Japanese kaiseki's meticulous precision and Australian open-fire cooking, celebrating the region's finest produce through a traditional multi-course experience rooted in seasonality and artistic flair. The chefs will also unveil a second collaborative concept, 'Farmers' Bounty,' a thoughtfully curated farm-to-table menu honoring the harvest and those who cultivate it, designed to reflect the flavors of the land and the rhythm of the seasons. Hearth's afternoon tea, reimagined by Chef Cole and Pastry Chef Jiu Jiang, will provide a more leisurely yet equally rich exploration of Western Australia's culinary landscape, featuring local ingredients like Margaret River Dairy cream and native bush spices. Cocktail aficionados can anticipate an exceptional tasting led by Marco Barsotti, Beverage & Bars Manager at The Ritz-Carlton, Perth, and Kentaro Wada of The Bar at The Ritz-Carlton, Tokyo. Their bespoke menu of crafted cocktails will be served alongside inspired bites by Executive Sous Chef Stephen Cocks, promising a showcase of technical brilliance and flavor innovation.

The St. Regis Singapore is poised to deliver a remarkable culinary showcase centered around the 'Forgotten Flavours' theme. Yan Ting will feature a 'Four-Hands' Cantonese menu, with Executive Chinese Chef Chan Chung Shing collaborating with Daniel Wong, Michelin-starred Executive Chef of Jin Xuan at The Ritz-Carlton Shanghai, Pudong. Together, they will reinterpret traditional recipes using indigenous ingredients, blending heritage with forward-thinking culinary artistry. At The Astor Grill, a collaborative 'Six-Hands' dinner will feature Chef Vladmir Veiga of the Michelin-starred LAB by Sergi Arola at The Ritz-Carlton Penha Longa, Executive Chef Fabio Granata of The St. Regis Singapore, and Chef Angelo Sergio of The Astor Grill. Their menu will highlight global influences through a contemporary grill experience that remains rooted in elegance and seasonal produce. In celebration of Singapore's 60th year of independence, acclaimed pastry chef Angela Lai, formerly of the two-Michelin-starred Tairroir in Taipei and named Asia's Best Pastry Chef in 2021, will team up with Executive Pastry Chef Ng Chee Leong. The duo will create a refined series of desserts that honor the country's beloved flavors, reimagined with precision and flair. This edition will also spotlight Asia's emerging cocktail capitals, with Marco Dongi of Bar Sathorn at W Bangkok returning to collaborate with Paulo Naranjo, Bar and Beverage Manager at The St. Regis Jakarta. Together, they will present an inventive menu of signature drinks at The St. Regis Bar, emphasizing mixology as a crucial component of the series' experiential dining offerings.

The Jakarta chapter of Marriott International's 2025 Luxury Dining Series promises a vibrant and culturally rich program, commencing with a chocolate-focused tasting curated by acclaimed Pastry Chef Janice Wong. Her menu will draw on the nuanced profiles of Indonesian cacao, celebrating the country's deep-rooted confectionery heritage through a contemporary lens. The Michelin-starred IGNIV Bangkok will bring its distinctive modern Swiss cuisine to the capital, with Chef Arne Riehn presenting a refined interpretation of shared fine dining. Another highlight is a family-style dinner led by Chef Almatino “Tino” Gabriel Ibrata, designed as a culinary journey through the Indonesian Archipelago. The experience will open with a traditional Wayang performance, setting the stage for an immersive evening rooted in storytelling and flavor. Afternoon tea will be reimagined at The St. Regis Jakarta, where Janice Wong will be joined by fellow pastry innovator Chef Kevin Lee. Their collaborative menu will blend avant-garde presentation with bold, expressive flavors, offering a curated selection of sweet and savory bites in celebration of Indonesian terroir. Evenings will culminate in a distinctive bar takeover inspired by the origins of punch in Batavia. Yasuhiro Kawakubo from Punch Room at The Tokyo EDITION, Ginza, will join forces with Giovanni Graziadei from Punch Room at The Singapore EDITION to serve original creations that pay homage to the punch tradition, highlighting the craftsmanship and legacy of modern mixology across the region.

The 2025 Luxury Dining Series will conclude in Bangkok, with the newly opened Ritz-Carlton, Bangkok providing the backdrop for a final chapter of world-class collaborations. At Duet by David Toutain, the celebrated French chef will join forces with Chef Valentin Fouache and Chef Adam Catterall of Hong Kong’s Michelin-starred Roganic to deliver a six-hands European tasting menu. This menu will celebrate local terroir through refined technique and ingredient-led storytelling. The collaborative spirit continues with a second six-hands dining experience that merges French culinary tradition and Asian finesse, as Duet partners with Louise Hong Kong, led by Executive Chef Loïc Portalier. Brunch takes a bold turn at Lily’s with 'Friends of Lily’s,' where Chef Pop curates a dynamic menu alongside Chef Tala Bashmi (MENA’s Best Female Chef), Chef Loïc Portalier, and Chef Jai of Charmgang. Guests can anticipate an inventive spread fusing Middle Eastern, Thai, and French flavors. For those seeking an intimate encounter, a private dining experience hosted by Chef Tala Bashmi at Lily’s will cater to just ten guests, offering a soulful exploration of Bahraini cuisine with each dish crafted as a personal expression of heritage and innovation. At Calēo Bar, a spectacular bar takeover will be led by Simone Rossi, renowned for his signature Italian ratafia cherry liquor, and Angelo Sparvoli, Head Bartender at The Savoy’s legendary American Bar in London. The series will wrap up with a sensory chocolate afternoon tea at Calēo, featuring rare cacao beans, guided tastings, and live demonstrations from Executive Pastry Chef Sylvain Constans. This comprehensive program underscores Marriott International's commitment to delivering unparalleled gastronomic experiences across its luxury portfolio.