The Luxury Collection Enhances the Future of Culinary Sustainability through Global Partnership with MAD Academy

Luxury Collection's Culinary Partnership 

The Luxury Collection, part of Marriott Bonvoy's portfolio, has announced a new partnership with MAD Academy, the innovative nonprofit organization founded by chef René Redzepi, a recipient of three MICHELIN Stars. MAD Academy focuses on transforming food systems through the people working in food and hospitality worldwide.

With more than 120 hotels and resorts in over 40 countries and territories, The Luxury Collection features a diverse global portfolio that connects guests with the unique wonders of each destination. Through its collaboration with MAD Academy, The Luxury Collection aims to establish a scalable framework to enhance its culinary sustainability initiatives and foster environmentally conscious operational systems across its wide-ranging global presence.

“The Luxury Collection’s hotels and resorts have always reflected and defined their destinations, and with that comes an opportunity to preserve and enhance the unique locales we’re privileged to be part of,” said Bruce Rohr, Vice President and Global Brand Leader, The Luxury Collection.

“With properties spanning across six continents, we have an opportunity to effect greater change in the world, and this collaboration with MAD Academy marks an ambitious stride for the brand. We believe that as a leading voice on culinary sustainability, MAD Academy brings the expertise to help us rethink traditional models and turn theory into practice. We’re hopeful our shared dedication may pave the way for a more sustainable future and help to preserve these precious ecosystems for years to come.”

Inspiring Education and Industry Leadership

To support the ongoing development of its culinary team, The Luxury Collection has launched intensive training programs in collaboration with MAD Academy. These hands-on workshops are designed for food industry leaders who are passionate about environmental sustainability. 

The tailored programs focus on empowering chefs by providing them with invaluable experience and insights aimed at enhancing sustainability efforts within their properties. Key topics include local and seasonal sourcing, innovative approaches to reducing food waste, and developing leadership skills to inspire positive change in their kitchens. Participants will benefit from real-world inspiration offered by thought leaders from MAD Academy and the hospitality industry. 

The inaugural training program took place in November 2024 and featured sessions led by MAD Academy’s esteemed culinary and hospitality professionals, including Matthew Orlando, the former head chef of Per Se; Portia Hart, the founder and owner of Blue Apple Beach; and Christian Puglisi, chef and owner of Bæst and Mirabelle Spiseria. Over three days, 13 chefs from The Luxury Collection destinations worldwide gathered in Copenhagen to learn from MAD Academy’s leaders. They gained valuable expertise and insights that sparked discussions about their short- and long-term sustainability goals, as well as innovative ideas to achieve these objectives. This event marks the beginning of an ongoing collaboration, as The Luxury Collection plans to continue advancing its sustainability initiatives with additional training programs throughout 2025.

“We believe that working with MAD Academy will allow us to empower our chefs with the tools and inspiration they need to drive innovation in our kitchens,” said Nicolas Marzioni, Vice President of Food & Beverage, Europe, Marriott International. 

“We have been mindful in our approach, giving chefs the time and support to absorb new concepts gradually and apply them in phases. Each of our properties is unique, and we work closely with our chefs to develop sustainable strategies tailored to their environments. Whether it’s sourcing locally or minimizing food waste, our goal is to adopt thoughtful, individualized practices that align with the distinct character of each hotel.”

Fostering the Future

In addition to operational enhancements, The Luxury Collection is actively collaborating with MAD Academy’s experts and alumni network to develop bespoke guest-facing programs that are focused on cultivating a genuine sense of community and deeper connections to the land and its stories. From creative menus celebrating hyperlocal ingredients to thought-provoking exchanges with local food producers and MAD Academy leaders, initiatives are taking shape across the brand’s properties, each thoughtfully tailored to reflect its destination’s unique character and biodiversity.

The Gritti Palace, a Luxury Collection Hotel in Venice, has partnered with local suppliers who share its commitment to sustainability. Together, they are working to incorporate responsible sourcing into the guest experience. The hotel’s revamped cooking classes at the Gritti Epicurean School allow guests to select fresh, locally sourced seafood and produce at the nearby Rialto Fish Market before preparing Venetian-inspired dishes.

This commitment to local sourcing also extends to the hotel’s gardens, which include a new plot on Giudecca Island and an existing garden on Mazzorbetto Island, where over 6,000 artichoke plants are cultivated. Seasonal menus at Club del Doge feature vegetables from these gardens and hand-harvested artichokes are used in welcome amenities and during turndown service. 

By integrating sustainability into the guest experience, The Luxury Collection aims to promote impact-driven travel, foster environmental stewardship, and create connections among guests, staff, and the local community.

The Romanos, a Luxury Collection Resort in Costa Navarino, has enhanced its partnership with local producers to provide seasonal, locally sourced dishes and unique culinary experiences. The resort now features a "Risotto of the Month," made with ingredients selected from nearby farms, allowing the chef to create exclusive recipes. Guests who order this dish receive a watercolor postcard containing the recipe as a souvenir, so they can recreate the meal at home.

Each month, the resort also hosts a "Four-Hands Dinner," where a guest chef collaborates with the resort's chef to blend culinary influences and showcase local Messenian ingredients. These special dinners, along with cooking classes, farm visits, and workshops, allow guests to immerse themselves in Greek culinary traditions. This initiative reflects the resort's commitment to local sourcing, providing authentic dining experiences that connect guests with the region's agricultural heritage.

Several hotels within The Luxury Collection portfolio that took part in the inaugural workshop in Copenhagen are prioritizing sustainability by collaborating with local food producers. These hotels showcase regional ingredients, support local farmers, and provide guests with authentic dining experiences.

• At The Alexander, a Luxury Collection Hotel, Yerevan, the team sources fresh dairy products from a supplier in Armenia’s Vayots Dzor region, featured at the hotel’s breakfast buffet and in a panna cotta dessert made with local matsun, cream, and honey.
• Hotel Grande Bretagne, a Luxury Collection Hotel, Athens, supports a family farm in Southern Evia, sourcing organic figs for breakfast, coffee breaks, room amenities, and drinks. This initiative aims to promote Greek culture and support a region impacted by climate change.
• The Hythe, a Luxury Collection Hotel, Vail, collaborates with Fitch Ranch Artisan Meat Co. in Colorado to provide locally sourced meats for its culinary offerings.

“MAD was founded with the core belief that food has the power to shape the future for the better,” says Melina Shannon-DiPietro, Executive Director of MAD.

“The Luxury Collection shares our sense of awe and respect for nature, our appreciation for gathering people together, and our determination to support the planet’s longevity, making them exciting collaborators to drive this mission forward. Through this collaboration, we hope to empower their culinary teams to envision a better future for both the planet and people.”