This August Marriott International’s Luxury Dining Series came back for the third consecutive year under the compelling theme of “Across the Table” – six destinations, six distinct stories, all connected through people, traditions, and a shared passion for the art of fine dining.
Hosted by JW Marriott Phu Quoc Emerald Bay Resort & Spa on Vietnam’s island of Phu Quoc, the opening chapter unfolded as an unforgettable six-day celebration of refined gastronomy and creative collaborations. The 2026 program brought a dazzling line-up of renowned chefs and top-tier mixologists from across Marriott International’s global roster, alongside homegrown talents. Together, they created a sequence of bespoke experiences that highlight the culinary identity of Vietnam, its rich cultural heritage and hardworking people who made this event happen.
From the six-hands Grand Banquet to the Vietnamese Heritage Dinner and Champagne Brunch, each dish reflected a dialogue between cultures, techniques, and personal experiences interpreted through flavour, storytelling, and a deep respect for the craft.
The festivities spanned all six of the resort’s signature dining venues, inviting guests to explore this stunning property in a way that has never been done before.
The trip to Phu Quoc Island began onboard Sun Phu Quoc Airways, launched in November 2025. Envisioned to make the island more accessible through direct connections and a seamless journey, the new airline sponsored the domestic flights for the occasion.
A Welcome Dinner at Pink Pearl
August 4
The series began at Pink Pearl, the landmark restaurant set within the iconic pink mansion by the sea. A guided tour through the Library, Dining Room and Wine Cellar offered a glimpse into the stories and creative vision behind JW Marriott Phu Quoc Emerald Bay Resort & Spa. Wine and canapes followed, giving guests time to settle into the evening, trade stories and put faces to names before the program continued.
Heirloom AM: Vietnamese Heritage Breakfast at Tempus Fugit
August 5
Madam Anh Tuyet guided guests through Vietnam’s rich breakfast traditions with a different heritage dish showcased each morning: beef spring rolls, two styles of pho, and green rice ice cream.
A culinary icon, praised for preserving the traditional cuisine, Madam Anh Tuyet has dedicated her career to sharing the recipes that continue to shape the unique food culture of Northern Vietnam. Assisted by Chef Mai Tran, Chef de Cuisine at Tempus Fugit, she recreated the essence of an early morning in Hanoi through the unmistakable flavours and aromas.
Heirloom PM: Phu Quoc Seafood Lunch at Red Rum
At the beachfront, Red Rum set the stage for Chef Cuong Nguyen, Head Chef of An’s Saigon and one of Vietnam’s most exciting rising culinary voices, to join Chef Nguyen Hai Hung of Sheraton Phu Quoc for a collaborative menu built around the island’s freshest seafood and seasonal offerings.
Carried on the breeze, the sounds of Don Ca Tai Tu music brought the spirit of Southern Vietnam to the occasion. Recognized by UNESCO as an Intangible Cultural Heritage, the art form blends the refinement of royal court music with rural folk traditions, reflecting the daily life, love and aspirations of the Mekong Delta communities.
Chefs [At The] Table: Vietnamese Heritage Dinner with Madam Anh Tuyet & Chef Nguyen Hai Hung
Back at Tempus Fugit, two chefs of different generations and backgrounds, Madam Anh Tuyet and Chef Nguyen Hai Hung, invited guests on an intimate journey into the enduring rituals of traditional home cooking.
An exciting blend of Vietnamese flavours, Truc Chi art and traditional Hat Boi theater, the evening brought the country’s cultural heritage to life through both cuisine and artistic expression.
Journey To Exceptional Taste: Bittersweet Chocolate Masterclass
August 6
A long communal table at French & Co, the resort’s elegant French-inspired cafe, offered the perfect setting to discover the island’s emerging bean-to-bar scene. Led by the dedicated artisans of Bittersweet Chocolate Factory, the interactive masterclass took guests behind the scenes, introducing them to the craft of fermentation, roasting, conching and tempering before moving on to a curated tasting of single-origin and blended chocolates that showcased the diversity of Vietnam’s climate, terroir and gastronomic traditions. Using creativity as the main ingredient, each guest had the chance to mould their own chocolate bar with a personalised flavour profile. Glenlivet whisky, generously sponsored for the occasion, added a spirited note to the experience.
Chefs [At The] Table: Remy Gaule Afternoon Tea at French & Co
Chef Remy Gaule, Executive Pastry Chef of the two MICHELIN-starred L’Envol at The St. Regis Hong Kong, presented an elevated afternoon tea that highlighted the botanical richness of the JW Garden and Phu Quoc’s tropical abundance. Drawing inspiration from Phu Quoc’s specialities, his approach is the interplay between the precision of French pastry craftsmanship and the freshness of local produce, resulting in creations that felt both elegant and rooted in the character of the island.
The Grand Banquet: Vietnam in Celebration
For this remarkable evening, Le Grand Auditorium was transformed into a multi- sensory celebration of Vietnamese culture through the joy of gathering Across the Table.
The evening commenced in the foyer with Marco Dongi’s cocktail creations and a selection of bespoke canapes handcrafted for the occasion.
Guided by the elemental forces of land, water and fire, three distinctive culinary perspectives were delivered by Chef Olivier Elzer, the visionary consultant behind a portfolio encompassing 30 MICHELIN stars and the creative force behind OE Group; Chef Summer Le, founder of Nen Light Saigon, Nen Da Nang, and Nen Tokyo and recipient of Vietnam’s first MICHELIN Green Star; and Chef Cuong Nguyen. And the final accord was delivered by Remy Gaule in the form of a decadent chocolate dessert.
In tune with the menu concept, the mesmerising Gom Show by Dan Do Art Troupe from Hanoi followed the same three elemental chapters. Their performance takes an unconventional approach to acoustics, transforming familiar objects such as jars, pots and earthenware into instruments. Drawing directly from natural materials, such as the resonance of fired clay, the echo of water and the vibration of space, the performance created an evocative soundscape that is quintessentially Vietnamese.
The Shared Memory Menu: Champagne with a Sommelier
August 7-8
Back at French & Co, guests embarked on an intimate exploration of Champagne culture through a guided session led by a specialist sommelier from Bruno Paillard.
Moving through a curated selection of Champagnes, the tasting revealed the stories, terroir, and craftsmanship behind one of the world’s most celebrated wine regions.
Seasonal bites complemented each pour, while the sommelier invited guests to compare different expressions of Champagne, explore its nuances and engage in conversation.
Chefs [At The] Table: Pink Pearl by Olivier Elzer & Summer Le
Once again Pink Pearl became the stage for Chefs Olivier Elzer and Summer Le to exchange their personal journeys through an eight-course culinary dialogue.
Together, the chefs presented a menu reflecting the landscapes, produce, and spirit of Phu Quoc Island, where French precision and Vietnamese storytelling met through contemporary interpretation.
Adding another layer of depth to the dining experience, each course was paired with bespoke The Glenlivet Single Malt Whisky.
Spirited Social: Marco Dongi Bar Takeover at Department of Chemistry
Keeping the energy going with his signature mixology, Marco Dongi of Bar Sathorn at W Bangkok, ranked No. 48 in Asia’s 50 Best Bars 2025, joined Department of Chemistry’s resident bartenders, Jame (Nguyen Van Loi) and Toki (Khiem Tran), for an exclusive takeover. The team explored the island’s tropical fruits, renowned pepper, artisan fish sauce, and local botanicals through a menu of inventive cocktails designed to be savoured slowly, in conversation, and in good company.
The Shared Memory Menu: Sunday Champagne Brunch by Olivier Elzer
August 9th
Chef Olivier Elzer brought the first chapter of Marriott International’s Luxury Dining Series to a close on a festive high note: with a laid-back Champagne Brunch at Pink Pearl.
Celebrating the connections, flavours, and gastronomic discoveries shared throughout the week, the curated brunch menu was further elevated by a flowing selection of premium Champagne, offering a relaxed finale to the week’s gastronomic odyssey.
The series opened at JW Marriott Phu Quoc Emerald Bay Resort & Spa from 4 to 9 August, then continued to The Naka Island, a Luxury Collection Resort & Spa, Phuket; The St. Regis Maldives Vommuli Resort; Mandapa, a Ritz-Carlton Reserve in Bali; and The Ritz-Carlton, Kyoto, culminating in October aboard Luminara, The Ritz-Carlton Yacht Collection.
All Photos, courtesy of JW Marriott Phu Quoc Emerald Bay Resort & Spa
Text written by luxury travel contributor Elena Taintey based in Asia. For more stories visit her IG @tainteytales
