The Marriott Bonvoy Luxury Dining Series 2026 returns with its most destination-driven programme yet. Running August to October under the theme Across the Table, the series spans six luxury properties – JW Marriott Phu Quoc, The Naka Island Phuket, The St. Regis Maldives, Mandapa Bali, The Ritz-Carlton Kyoto, and Luminara, The Ritz-Carlton Yacht Collection. Each stop pairs internationally recognised chefs with local culinary traditions, heirloom ingredients, and exclusive dining formats unavailable through standard hotel reservations.
In partnership with Moët Hennessy across participating destinations, the series is produced by the Luxury Group by Marriott International – the hospitality group behind more than 560 landmark hotels, resorts, and yachts across 70 countries, spanning The Ritz-Carlton, St. Regis, The Luxury Collection, and JW Marriott.
The dining formats
The programme is built around seven recurring experience formats, each running across multiple destinations:
- Chefs [At The] Table – Chef’s table dinners where the cook sits among guests and speaks to the menu directly.
- The Grand Banquet – Multi-chef tasting dinners at landmark outdoor venues, anchored in local food heritage.
- Heirloom AM/PM – Morning and evening menus structured around a single heirloom ingredient or heritage cooking technique.
- The Shared Memory Menu – Cocktail pairings that connect mixology to local flavour and place.
- Spirited Social – Craft cocktail bar takeovers by visiting bartenders.
- Journey to Exceptional Taste – Chef-led foraging, culinary masterclasses, and cultural immersion experiences ending in a private meal.
- Page to Plate – A curated recipe collection from participating chefs.
Across most destinations, guests can book into multiple formats over two to five days – making this a culinary travel itinerary as much as a dining event.
The destinations
Vietnam – JW Marriott Phu Quoc Emerald Bay Resort & Spa (5-9 August)
The Phu Quoc programme moves between Vietnamese heritage cooking and contemporary French technique. The centrepiece is Pink Pearl — an eight-course tasting menu by Chef Olivier Elzer and Chef Summer Le, built on French-Vietnamese cross-cultural cooking and seasonal produce sourcing. The Grand Banquet, Vietnam in Celebration, adds Chef Cuong Nguyen alongside a cocktail programme by Marco Dongi.
Additional experiences include a Vietnamese Heritage Dinner with Madam Anh Tuyet focused on traditional home-cooking techniques, and a Bittersweet Chocolate Masterclass exploring Phu Quoc’s cacao culture – an aspect of the island largely absent from its mainstream food tourism narrative.
Thailand – The Naka Island, a Luxury Collection Resort & Spa, Phuket (12-15 August)
The Phuket programme leads with multi-chef collaboration and farm-to-table Thai cooking. The eight-hands culinary journey at restaurant Aiyara, led by Chef Duangporn “Bo” Songvisava, is one of Southeast Asia’s most respected voices in regional Thai cuisine. The Grand Banquet at The Beach Lawn brings together four chefs – Agustin Balbi, Arnaud Sauthier, Joseph Talbot, and Pastry Chef Sylvain Constans – for an outdoor tasting dinner on the Andaman coastline.
The Journey to Exceptional Taste programme is the most varied in the series. It includes a craft spirits lunch pairing Southern Thai seasonal produce with The Distillery Phuket, an artisan gin blending session with Kilo Spirits, and a natural dye textile workshop with Bang Wan Phatthana Women Farmers Community Enterprise.
Maldives – The St. Regis Maldives Vommuli Resort (26-30 August)
The Maldives edition centres on fine dining precision and beverage education. Chef Emmanuel Stroobant and Chef Ahmet lead An Atelier – a four-hands tasting menu delivered as an intimate cooking session rather than a formal restaurant service. Wine at Sunset with Master Sommeliers Thomas Ling and Kuday is a guided tasting focused on terroir, wine provenance, and sommellerie craft, held beside the Indian Ocean.
The one-night-only Sunset at The Whale Bar with Brian Gonzalez is a contemporary mixology experience drawing on island botanicals and tropical ingredients.
Indonesia – Mandapa, a Ritz-Carlton Reserve (9-11 September)
The Bali programme is the most immersive in the series, grounded in Indonesian culinary heritage and local biodiversity. The Grand Banquet – Two Chefs, One Story of Indonesian Heritage – pairs Chef Syrco Bakker with Chef Bayu Timur for a multi-course menu tracing the evolution of Indonesian gastronomy, accompanied by live cultural performance.
A Four-Hands Dialogue of Land and Fermentation with Chef Eka Sunarya and Chef Lee Daejin is a fermentation-driven dinner showcasing Bali’s native ingredients and traditional preservation techniques alongside international culinary perspective. The flagship experience, Forage, Feast & Unwind, combines a guided jungle foraging walk along the Ayung River, a locally sourced lunch with Chefs Sunarya and Adi San, a 90-minute treatment at Mandapa Spa, and dinner at Kubu – all within a single day.
Japan – The Ritz-Carlton, Kyoto (23-26 September)
Kyoto grounds the programme in Japanese culinary philosophy and seasonal Japanese cuisine. Chef Ryo Okamoto and Chef Shuichi Yamashita lead a kaiseki multi-course dinner rooted in washoku principles and traditional hospitality. Chef Tomohiro Goda’s Preserving Perfection Edomae-style is a dedicated omakase sushi experience focused on Edo-period technique and premium fish provenance.
Kyoto’s Seasons at Mizuki is a walk-around tasting menu with three chefs, translating the region’s seasonal produce into each course. An Afternoon with PIERRE HERMÉ PARIS brings the pâtissier’s seasonal pastry philosophy into an afternoon tea format. The cocktail programme – A Celebration of Japanese Craftsmanship – is a monozukuri masterclass bringing together three bartenders across Kyoto and Tokyo’s craft cocktail traditions.
At Sea – Luminara, The Ritz-Carlton Yacht Collection (9-18 October)
The series concludes with a 10-day Japan voyage aboard Luminara, exclusively available to booked guests. Chef Katsuhito Inoue presents A Kyoto Culinary Journey – a four-course tasting menu structured around shichijuni-kou, the 72 micro-seasons of the Japanese calendar, with cocktail pairings throughout. Chef Kenji Yamanaka contributes a seasonal Kyushu menu rooted in regional Japanese ingredients and traditional cooking methods.
The Pastry Edit with Richard Long runs across multiple sessions during the voyage, including a live demonstration – one of the few recurring culinary programmes in the series rather than a single-sitting event.
The perks
- Exclusive access. Grand Banquets, chef ateliers, and bar takeovers are available to series participants only. These formats do not exist within the hotels’ regular dining programmes and cannot be reserved through standard hotel channels.
- A standout chef roster. The lineup spans Michelin-recognised chefs, leading Southeast Asian culinary talent, and international specialists – including Chef Bo Songvisava (Phuket), Chef Emmanuel Stroobant (Maldives), and PIERRE HERMÉ PARIS (Kyoto) – rarely presenting together across these destinations.
- High-value Marriott Bonvoy redemption. Members can bid for select dining experiences using Marriott Bonvoy Moments points. Hotel stay packages are available across all land destinations. Luminara access is exclusive to Japan voyage bookings.
The experience
Standard hotel fine dining offers a fixed restaurant menu, sometimes with wine pairing. The Marriott Bonvoy Luxury Dining Series 2026 operates on a different model. Experiences are time-limited, destination-specific, and built around chef collaboration, ingredient provenance, and cultural immersion. Formats such as farm-to-table foraging lunches, four-hands fermentation dinners, omakase ateliers, and heritage cooking workshops are created exclusively for the series. They are not available as regular dining reservations before or after the programme dates.
The distinction is straightforward: this is a culinary travel experience, not a restaurant booking.
Secure your spot
The Marriott Bonvoy Luxury Dining Series, Across the Table, runs August to October 2026 across Vietnam, Thailand, the Maldives, Bali, Kyoto, and at sea aboard Luminara. Spots at each destination are limited, and select experiences sell out ahead of the programme dates.
Marriott Bonvoy members can use Moments points to bid for dining events. Hotel stay packages are bookable now.
For more information and reservation, visit luxurydiningseries.com.