The Luxury Collection has announced a new brand partnership with MAD Academy, with a focus on enhancing its culinary sustainability initiatives. Through its collaboration with the nonprofit organization founded by three-Michelin-starred chef René Redzepi, Marriott’s luxury hospitality brand aims to cultivate environmentally conscious operational systems across its properties worldwide.
To support the ongoing development of its culinary team, The Luxury Collection has launched intensive training programs with MAD Academy, offering hands-on workshops for food industry leaders passionate about environmental sustainability. The programs focus on empowering chefs with experience and insights with the intent of bolstering sustainability efforts on property. These include the practical applications of prioritizing local and seasonal sourcing, reducing food waste through culinary innovation and fostering the leadership skills to bring about positive change in their kitchens using real-world inspiration from MAD Academy’s thought leaders within the hospitality industry.
The inaugural training program took place in November 2024, featuring sessions led by MAD Academy’s roster of culinary and hospitality visionaries, including Matthew Orlando, former head chef of Per Se; Portia Hart, 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 around the world convened in Copenhagen to engage with MAD Academy’s leaders, gaining expertise and insights that sparked discussions on their short- and long-term sustainability goals. This marks the beginning of this collaboration, as The Luxury Collection plans to advance its sustainability initiatives with additional training curriculums throughout 2025.
The Luxury Collection is also collaborating with MAD Academy’s experts and alumni network to develop guest-facing programs focused on cultivating a sense of community and deeper connections to the land. Highlights include:
The Gritti Palace, a Luxury Collection Hotel, Venice, has collaborated with local suppliers to integrate responsible sourcing into the guest experience. The hotel’s refreshed cooking classes at the Gritti Epicurean School offer guests the chance to select fresh, locally sourced seafood and produce at the nearby Rialto Fish Market before preparing Venetian-inspired dishes. Incorporating local sourcing practices also extends to the hotel’s gardens, including a new plot on Giudecca Island and a garden on Mazzorbetto Island, which has over 6,000 artichoke plants. Seasonal menus at Club del Doge feature vegetables from these gardens, while hand-harvested artichokes are used for welcome amenities and turndown service.
The Romanos, a Luxury Collection Resort, Costa Navarino, has deepened its collaboration with local producers to offer seasonal, locally sourced dishes and dining experiences that connect guests to the region’s agricultural heritage. The resort now features a “Risotto of the Month” with ingredients selected from nearby farms. Guests who order this dish receive a watercolor postcard with the recipe as a souvenir to 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 highlight local Messenian ingredients. Cooking classes, farm visits and workshops further help guests immerse themselves in Greek culinary traditions.
Following the inaugural workshop in Copenhagen, several hotels within The Luxury Collection portfolio are prioritizing sustainability through work with local food producers:
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.
For more information, visit www.theluxurycollection.com.
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