From Asia Pacific to the World: The Luxury Group by Marriott International Reveals Culinary and Beverage Trends in
The Luxury Group by Marriott International today released its new comprehensive report, The Future of Food 2025, which highlights the transformative power of the Asia Pacific region in shaping global culinary and dining trends.
With insights from more than 30 top chefs, mixologists, and industry insiders from the region, the report identifies 10 macro trends influencing the food and dining industry and the region’s impact on global gastronomy.
With the Asia Pacific region at the epicenter of culinary tourism, commanding a remarkable 37.8% share of the global market in 2023, with a projected growth of USD 6.2 trillion by 2033, this vibrant culinary landscape is powered by both tradition and innovative dining experiences, making it a magnet for food and drink enthusiasts from around the world.
“The Future of Food 2025 report highlights Asia Pacific’s pivotal role in shaping global culinary landscapes,” said Oriol Montal, Managing Director of Luxury for Asia Pacific excluding China, Marriott International.
“With gastronomy having a significant influence on travel decisions, dining has become an essential component of the global tourism landscape. This report demonstrates our commitment to culinary excellence across all our Luxury Group brands. We will continue to evolve our gastronomy landscape alongside the F&B industry, providing our guests with dining experiences that highlight the region’s rich heritage, flavors, and techniques.”
Petr Raba, Vice President of Food & Beverage, Asia Pacific excluding China, Marriott International, added, “We’re not just observing these trends; we are actively contributing to their creation and influence. We’re investing in immersive food experiences, sustainable practices, and innovative technologies to enhance our restaurant and bar offerings in the region.”
“By embracing these emerging trends, we’re not only elevating our guests’ dining experiences but also contributing to the evolution of the global culinary scene.”
