MARRIOTT INTERNATIONAL UNVEILS “FUTURE OF FOOD 2026” – A NEW ERA OF INDULGENCE INSPIRED BY LOCAL CULINARY TRADITIONS

Marriott International has officially launched its “Future of Food 2026” report, spotlighting transformative dining trends across Asia Pacific.

The study reveals a shift from traditional fine dining to casual luxury, comfort-driven menus, immersive experiences, and a renewed celebration of local flavors. Today’s diners seek emotional connection, storytelling, and thoughtful design alongside culinary excellence.

The report draws insights from over 30 chefs, mixologists, and industry experts, along with a regional survey of F&B teams across 270 Marriott properties in 20 markets. Petr Raba, Vice President of Food & Beverage Asia Pacific (excluding China), emphasizes that food now serves as storytelling, identity, and cultural connection.

Indonesia was selected as the launch destination, with the event held at The Westin Jakarta on October 14, 2025. The program opened with “The Fast & The Curious: The Future Larder,” a talk show featuring Sander Looijen (The Westin Resort Nusa Dua), Kevindra Soemantri (ESA Restaurant), and Helianti Hilman (Javara), discussing sustainability, culinary innovation, and the future of local ingredients.

Guests were welcomed with Flores coffee by Valerian Maesa Naomi (TA’AKTANA Coffee Roastery), followed by “Pouring Over the Future,” a sunset cocktail session led by sustainable mixologist I Nyoman Widana (The St. Regis Bali Resort), winner of APEC 2025’s Sustainable Bartender Rising Star.

The evening culminated in “Beyond the Bite: Daring Diversific-Asian,” a multi-sensory dinner curated by Chef Toni Azhari (Lampung Marriott Resort & Spa) and Chef Chiko Fonia (The Westin Jakarta). Signature dishes included Tuna Sambal Kecombrang, 48-hour Slow-Cooked Wagyu Rawon Sapi, Be Pasih Menyatnyat, Tongseng Kambing, and deconstructed Es Doger. A traditional East Javanese dance and gamelan performance themed “Ande Ande Lumut” enriched the experience.

Indonesia was also named one of Asia’s next culinary hotspots, with TasteAtlas ranking its cuisine seventh globally, above French and Japanese, affirming its rising global appeal.

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