Marriott’s new fee-free culinary training, plus Future of Food report

Marriot International has introduced a Culinary Academy that offers world-class training across their brand portfolio as well as released its Future of Food 2026 report which explores how dining habits and preferences are changing across the Asia Pacific region.

The program Marriott Culinary Academy offers a structured workplace-based apprenticeship model to develop certified skilled culinary professionals that ensures long-term sustainability for the hospitality industry. Academy trainees pay no fees, and upon completion of the training program they qualify with a Certificate III in Commercial Cookery.

“I am truly proud to introduce The Marriott Culinary Academy to this region,” Marriott International regional vice president – Australia, New Zealand & Pacific Jason Nuell said.

“The program leverages best practices in culinary training, providing the opportunity for young talent to be trained and mentored by many of our celebrated chefs across our portfolio. Along with certified learning modules delivered onsite, incentivised remuneration and the opportunity to work at one of our many leading hotels, this is the starting foundation for a rewarding career with Marriott. The Marriott Culinary Academy represents a significant investment in the future of hospitality talent, ensuring the continued excellence and competitiveness of our hotels in the region.”

The key features of the 2-year program include a structured training program under the tutelage of Marriott’s inhouse executive chefs along with integrated industry standard modules delivered by registered training organisations in each state – combining theoretical knowledge with hands-on experience.

The apprentice-based curriculum begins with an initial orientation, providing an intensive introduction to professional kitchen operations, core training modules detailing culinary techniques, food safety and kitchen management along with specialised modules covering pastry, butchery, international cuisine and sustainability practices.

The Marriott Culinary Academy trainees are paid at the unqualified cook award rate of at least $25.85 an hour, a 67 per cent increase on the standard apprenticeship award rate of from $15.46 per hour in Australia. Professional tools, knife sets and uniforms are paid for and provided by Marriott International, saving the apprentices this up-front cost, and trainees are also be invited to attend an annual culinary workshop in Melbourne, where all apprentices are brought together by Marriott for an intensive culinary focussed development program.

“Chef shortages have been a structural long-term hindrance for the industry over many years,” Accommodation Australia chief executive officer James Goodwin said.

“The Marriott Culinary Academy is an industry-leading initiative that is well positioned to address this skills shortage and offers great potential to attract and retain talent. The program content and incentives offered under the program has the potential to attract an increased number of apprentices and retain them in the sector – providing financial security for businesses and their workforce.”

The program integrates ongoing mentorship and assessment, career development opportunities at Marriott’s 33 Hotels & Resorts in Australia – plus 9,600 properties worldwide. Apprentices have access to Marriott International’s employee benefits that support professional growth and personal well-being, staff discounts and flexible working conditions as well as future opportunities to work at locations worldwide. Upon completion, the apprentices receive a final certification and can get positions in a Marriott International property.

While launching in Australia, there are plans to expand the program in the future to also include New Zealand and the Pacific Islands. The program offers new chefs the opportunity to join Marriott’s extraordinary brand portfolio which includes luxury brands such as The Ritz-Carlton, JW Marriott, The Luxury Collection, W Hotels along with premium brands Sheraton, Westin, Marriott, Le Meridien, and many more.

“I started my career with Marriott International in 2013 at the Ritz-Carlton in India, and since then I’ve worked under the Westin brand in Bangladesh, the Sheraton Grand Sydney, and my current role at The Westin Melbourne,” The Westin Melbourne executive chef Apoorva Kunte said.

“The introduction of The Marriott Culinary Academy is a visionary initiative by Marriott. I’m proud to have been involved in the development of the program and look forward to working with our up-and-coming culinary talent, sharing my knowledge as they start a long and successful career path with Marriott International.”

Marriott’s hotels across the Asia Pacific region are highly regarded for culinary expertise. With several restaurants across the region being highly awarded, including eight Michelin starred restaurants across eight Marriott hotels in Asia Pacific, three hotel bars are listed on Asia’s 50 Best Bars, two restaurants listed on Asia’s 50-100 Best Restaurants along with three Australian hotel restaurants have been awarded hats by The Sydney Morning Herald Good Food Guide.

Future of Food 2026 report

The Future of Food 2026 report spotlights major trends reshaping the culinary landscape, including a shift away from traditional fine dining toward casual luxury, comfort-driven menus, immersive dining experiences and a renewed reverence for local flavors. Diners are increasingly prioritizing relaxed, personalized encounters where storytelling, entertainment, and thoughtful design are just as important as the food itself.

Drawing on insights from over 30 influential chefs, mixologists, industry insiders and regional food media, along with findings from Marriott’s inaugural regional survey of F&B teams in 270 properties across 20 Asia Pacific markets, the report explores how these emerging trends are redefining hospitality and guest expectations.

“The Future of Food 2026 showcases how Asia Pacific continues to shape the future of global dining,” Mariott International vice president of food & beverage, Asia Pacific (excluding China) Petr Raba said.

“From the rise of casual luxury to experience-focused dining, today’s guests are seeking emotional connection as much as culinary excellence. This report reflects our ongoing commitment to evolving with the industry and delivering dining experiences that are culturally relevant, rooted in place, and reimagined for a new generation of travelers.

“Across Asia, a new culinary language is emerging, one where quality meets comfort, luxury meets experience, and a meal is no longer just about eating, but about engaging all the senses. As our report shows, food is no longer just fuel; it’s a form of storytelling, identity, and cultural connection.”

Key trends shaping the future of food

Comfort is the new luxury

A new era of dining is emerging with the rise of “fine-casual” where comfort food meets creative refinement. From elevated takes on beloved classics, such as caviar-topped fried chicken, to à la carte menus offering more choice and personality, chefs from Singapore to Tokyo are embracing a more relaxed yet luxurious approach.

As diners crave familiarity with a twist, high-profile chefs are reimagining everyday favorites with fine-dining finesse, creativity, and visual appeal. Traditional multi-course menus are giving way to faster, more flexible experiences. 59 per cent of Marriott International properties surveyed across Asia Pacific said guests are opting for casual dining experiences over formal ones compared to last year

Dining becomes a sensory journey

Throughout Asia, dining is turning into a feast for all the senses, with guests choosing to dine in the dark or indulge in edible art. Nearly half (48 per cent) of Marriott International F&B associates report an increase in guests seeking interactive dining experiences compared to the previous year.

From omakase journeys to themed environments, restaurants are embracing interactivity and theatricality to create immersive, multisensory experiences. As the lines between retail, hospitality, and entertainment continue to blur, food is becoming a powerful vehicle for identity and creative expression.

Plating up native ingredients

Chefs are embracing indigenous ingredients as integral components of their culinary identity, drawing on heritage and personal expression. There’s a growing emphasis on sourcing local, foraged and often forgotten ingredients to tell richer, more authentic food stories. Among the Marriott International properties surveyed in Asia Pacific, 85 per cent now incorporate locally sourced ingredients or dishes into their offerings, signaling a growing appetite for seasonal food.

AI takes a byte of the industry

As AI becomes more embedded into the hospitality industry, it promises greater efficiency and highly personalized dining experiences. Advancements in technology drives AI-powered menu engineering, leveraging real-time feedback and to optimize dish combinations and pricing. Of the Marriott International properties surveyed across Asia Pacific, 76 per cent are adopting booking management technologies, while 75 per cent report that social media influences guest

decisions around restaurant and bar bookings. While operators embrace these tools to automate tasks and enhance service, a key challenge remains in maintaining the human connection that defines true hospitality.

Asia’s culinary hotspots

Indonesia, the Philippines, Vietnam, and Mainland China are gaining international recognition for their vibrant and diverse food cultures. The report explores how these destinations are stepping onto the global culinary stage with renewed confidence and creativity.

Third-generation Asian chefs stir the pot

Trained in Michelin-starred kitchens, a new wave of third-generation chefs is revolutionizing Asian cuisines. Acting as cultural ambassadors, they employ modern cooking techniques and engage with native ingredients to elevate and refine the cuisine. They are not just cooking; they are preserving heritage while charting a new course, proving that tradition and innovation can coexist harmoniously on the plate. This creative spirit extends to street vendors – or ‘hawkerpreneurs’ – who are adding luxe to laksa and sass to satays.

Additional report highlights

• The Flavor Spectrum: Survey results reveal a preference for both classic cocktails and modern, regionally-inspired mixes. The data also indicates a clear trend toward healthier eating. Across the Asia Pacific, Marriott International’s F&B associates are noticing guests increasingly seeking vegan (63 per cent), vegetarian (64 per cent), and gluten-free (54 per cent) options. In addition, classic condiments like ketchup, mayonnaise, hot sauce, and soy sauce remain popular across most markets.
• Raising the Bar: Bars throughout Asia are redefining the drinking experience, catering to a generation that values wellness, personalization, and immersive environments. From low- or no-alcohol menus to omakase-style cocktails, venues are moving beyond traditional drink service and attracting kindred spirits. Cocktail bars are also shaking up the scene, spilling the tea and spicing up flavors with native ingredients or a dash of Dashi.
• The Future Larder: Bold new ingredients and long-forgotten favorites are driving a new era in Asian cuisine. From fermented condiments to artisanal salts and heritage vinegars, chefs are diving into traditional ingredients to create bold, sustainable flavors with deep cultural significance.
• Sustainability Pioneers: Local heroes are driving sustainable food movements in Asia by empowering local farmers and promoting biodiversity through social enterprises. Their grassroots campaign is inspiring a cultural shift in the hospitality industry and influencing the future of the region’s wider food ecosystem.