Luxury Dining Series in Asia-Pacific - Marriott Dining Series

Celebrate the art of culinary heritage as renowned chefs and mixologists from across Asia-Pacific come together under the theme ‘Forgotten Flavors’- a showcase that pairs masters of tradition with contemporary visionaries. Embark on a gastronomic discovery of traditional flavors and forgotten ingredients.

Osaka

11 - 13 Jul
Jeju

17 - 20 Jul
Bengaluru

31 Jul - 3 Aug
Perth

15 - 17 Aug
Singapore

29 - 31 Aug
Jakarta

11 - 14 Sep
Bangkok

25 - 28 Sep

11 - 13 Jul

The St. Regis Osaka

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17 - 20 Jul

JW Marriott Jeju Resort & Spa

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31 Jul - 3 Aug

JW Marriott Bengaluru Prestige Golfshire
Resort & Spa

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15 - 17 Aug

The Ritz–Carlton, Perth

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29 - 31 Aug

The St. Regis Singapore

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11 - 14 Sep

The St. Regis Jakarta

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25 - 28 Sep

The Ritz-Carlton, Bangkok

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MEET THE STARS

Ryuta
Iizuka

Chef Partner
The St. Regis Osaka

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Philip
Kim

Beverage Manager
JW Marriott Jeju Resort & Spa

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Chan Chung Shing

Executive Chinese Chef
The St. Regis Singapore

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Riyaz
Ahmed

Indian Master Chef
JW Marriott Bengaluru Prestige Golfshire Resort & Spa

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Katsuhito
Inoue

Head Chef At Chef's Table By Katsuhito Inoue
The Ritz-Carlton, Kyoto

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Janice
Wong

Founder/Chef Partner
2am: dessertbar

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David
Toutain

Chef Partner at Duet by David Toutain
The Ritz-Carlton, Bangkok

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Ryuta
Iizuka

The St. Regis Osaka

July 11 - 13 Osaka

An apprentice to the late Joël Robuchon, Chef Ryuta Iizuka honed his skills in France at the Three Michelin-starred restaurant Troisgros. Upon returning to Japan, he was appointed Head Chef at L’ATELIER de Joël Robuchon before launching Ryuzu as owner-chef in 2011. Fusing Japanese ingredients and sensibility with French technique, Chef Ryuta’s cuisine has earned Two Michelin stars annually since 2013.

Deeply committed to honoring food producers, Chef Ryuta regularly travels across Japan to source seasonal ingredients and preserve regional traditions through his work. His approach reflects both discipline and respect, resulting in a culinary style that is thoughtful, precise, and rooted in craft.

Philip
Kim

JW Marriott Jeju Resort & Spa

July 17 - 20 Jeju

Philip, the Beverage Manager at JW Marriott Jeju, leads the creation of innovative drink experiences. With an extensive background in mixology, he has refined his craft through years of experience working at prestigious international hotels.

Philip’s broad expertise allows him to curate creative and exceptional drink offerings, elevating the guest experience at JW Marriott Jeju with every thoughtfully crafted beverage.

Chan Chung Shing

The St. Regis Singapore

August 29 - 31 Singapore

Now at the helm of Yan Ting at The St. Regis Singapore, Chef Chan Chung Shing is committed to delivering exceptional Cantonese cuisine underpinned by traditional techniques and high-quality ingredients.

Growing up in Hong Kong, Chef Chan enjoyed family meals at local establishments, instilling in him a deep-rooted appreciation for the meticulous preparation techniques of Cantonese cuisine. Prior to his current role, Chef Chan worked across various restaurants in Hong Kong, Shanghai, and Singapore.

Riyaz
Ahmed

JW Marriott Bengaluru Prestige Golfshire Resort & Spa

July 31 - August 3 Bengaluru

Chef Riyaz Ahmed, Indian Master Chef at JW Marriott Bengaluru Prestige Golfshire Resort & Spa, brings over 20 years of culinary expertise rooted in four generations of Awadhi tradition. His dishes blend history, culture, and flavor, using century-old family recipes and freshly ground spices for unmatched authenticity.

At Aaleeshan, each creation is carefully crafted to honor tradition – evoking nostalgia and offering guests a truly cinematic dining experience.

Katsuhito
Inoue

The Ritz-Carlton, Kyoto

August 15 - 17 Kyoto

With over 20 years of experience, Chef Katsuhito Inoue unites precision and heritage to craft elegant, seasonally inspired cuisine. Born into a family of culinary artisans, his philosophy is shaped by Kyoto’s longstanding traditions of zero-waste cooking and harmony with nature.

Trained in acclaimed European kitchens, Inoue brings a modern perspective to Japanese kaiseki, expressing the rhythms of Kyoto’s 72 micro-seasons in each dish. His refined approach celebrates both legacy and innovation, inviting diners into a thoughtful, evolving dining experience.

Janice
Wong

2am: dessertbar

September 11 - 14 Singapore

Chef Janice Wong is a multi-award-winning pastry chef known for her boundary-pushing approach to dessert. She launched her first concept, 2am:dessertbar, in Singapore in 2007, followed by the founding of her confectionery brand, Janice Wong Pure Imagination, in 2014.

Blending food innovation with artistic expression, she has pioneered unique creations such as edible art and 3D-printed chocolates. The brand has also expanded its international presence through a strong digital strategy and a growing retail footprint.

David
Toutain

The Ritz-Carlton, Bangkok

September 25 - 28 Bangkok

Michelin-starred Chef David Toutain is known for his nature-inspired cuisine and artful presentation. A native of Normandy, his reverence for seasonal produce stems from childhood days on his grandparents’ farm, later enhanced by culinary luminaries like Alain Passard and Pierre Gagnaire.

After honing his craft across international kitchens, he returned to Paris to open his eponymous restaurant in 2013, which now holds Two Michelin stars. At Duet in Bangkok, he brings his distinctive approach and refined expression of sustainable French cuisine to Asia.