In an inspired celebration of sustainable mixology, Marriott International has announced the Indonesia and Malaysia winners of the 2025 APEC Sustainable Bartender Championship “Rising Stars.” Held on 1 July 2025 at The St. Regis Bali Resort, this year’s Indonesia-Malaysia leg brought together 14 emerging talents – seven from each country – whose cocktails went far beyond taste and technique. Each creation was a personal story infused with heritage, a sustainable mindset, and a bold re-imagination of forgotten ingredients.
Representing Indonesia, I Nyoman Widana of The St. Regis Bali Resort was named one of the winners for his cocktail, The Queensland Cocktail, crafted around the rare Boni fruit – also known as Bignay or Queensland Cherry. Once sacred in Balinese culture and ripening only once a year under the full moon, the fruit has all but disappeared from common memory. Widana’s evocative creation brings it back into the limelight, embodying not only his mixology finesse but also a poetic nod to tradition and time.
Across the strait, Malaysia’s Ajit Narinder from Renaissance Kuala Lumpur Hotel & Convention Centre earned his Rising Star title with the Golden Ritual. This layered drink draws inspiration from the ancient Aztec empire, uniting whisky with the effervescence of house-fermented tepache and a warming profile of Asian spices. Sustainability shines through in Ajit’s use of locally sourced Josephine pineapple, Bentong ginger, and a creative twist: repurposing beer waste into the cocktail. It’s this level of innovation that demonstrates how sustainability can be seamlessly integrated into elevated bar experiences.
Back for its second edition, the APEC Sustainable Bartender Championship is part of Marriott International’s larger Serve 360 initiative – a commitment to doing good in every direction. Beyond a competition, the program acts as an incubator for responsible bartending talent across Asia Pacific (excluding China), inviting participants to challenge conventional practices while anchoring their craft in environmental and cultural consciousness. The championship will culminate this September in a Grand Final where national winners will vie for the ultimate title of 2025 APEC Sustainable Bartender Champion.
“Food and beverage has always been our gateway to cultural connection,” said Masri, Senior Director of Operations, Indonesia & Malaysia, Marriott International. “This competition goes beyond the bar. It’s about reviving ancestral knowledge, preserving cultural legacies, and presenting sustainability as not just a responsibility – but an opportunity to tell better stories through hospitality.”
Among the standout finalists from Indonesia were Muhammad Fachry of Natra Bintan with his Papaya Elixir, using often-discarded parts of papaya; and Dewa Gede Eka Widya Dharma from The Laguna Bali with Tirta Praja, a cocktail echoing the Balinese philosophy of harmony between people, nature, and the divine. Sheraton Bali Kuta’s Anil Wardiawan took a daring step with Lautan Rasa, spotlighting Rujak Kuah Pindang – an umami-rich broth made from salted fish – while Eka Candra Budi Riyanto of Sheraton Surabaya gave Surabaya’s street food identity a luxurious twist in CIRO. Ferdinand Samuel of TA’AKTANA Labuan Bajo brought a marine conservation message into his Revive cocktail, while The St. Regis Jakarta’s Reynaldo Nishfu Ramadhan turned the humble belimbing wuluh into Blanco Pero Verde, a creation rich with memory and meaning.
In Malaysia, the creativity was equally compelling. From W Kuala Lumpur, Yash delivered Ground Zero, an ode to mango trees and chrysanthemum tea, pushing the boundaries of zero-waste with meringue, gel, and even flower-based coasters. Josh of Penang Marriott reinvented the Paloma into Penang Saloma, infused with calamansi, soy sauce, and upcycled botanicals. Reuben of Le Méridien Kuala Lumpur paid tribute to home gardens with his zesty and waste-conscious blend, while Farah Erina reimagined the scent of fried jackfruit in Nangka, drawing from childhood nostalgia. Shafina at The Ritz-Carlton Langkawi translated the layered flavors of the traditional Malaysian dessert Seri Muka into a cocktail format, and Arjenier Leong Xiao Fu of Le Méridien Kota Kinabalu summoned the spirit of Borneo in Borneo 47, marrying Monkey 47 gin with Lihing and betel leaf.
As these talents prepare to meet again for the grand finale in September, the championship is already serving its greater purpose – highlighting that sustainability, innovation, and storytelling aren’t trends in mixology, but essential ingredients for the future of hospitality. Through their creative processes and cultural pride, these bartenders are redefining what it means to raise the bar – glass by thoughtful glass.