The Luxury Collection, part of Marriott Bonvoy’s portfolio of over 30 extraordinary hotel brands, today announces a new brand partnership with MAD Academy, the trailblazing nonprofit organization founded by chef René Redzepi, recipient of three MICHELIN Stars, with a focus on transforming food systems through the people who work in food and hospitality across the globe. With more than 120 hotels and resorts across over 40 countries and territories, The Luxury Collection boasts a diverse global portfolio that connects guests to the distinctive wonders of their destination. Through its immersive collaboration with MAD Academy, The Luxury Collection aims to create a scalable framework to amplify its culinary sustainability initiatives and cultivate environmentally conscious operational systems across its expansive global footprint.
“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 award-winning 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 tailored programs focus on empowering chefs with invaluable experience and insights with the intent of bolstering sustainability efforts on property, including the practical applications of prioritizing local and seasonal sourcing, reducing food waste through culinary innovation, and fostering the leadership skills to inspire positive change in their kitchens using real-world inspiration from MAD Academy’s thought leaders within the hospitality industry. With the goal of emboldening participants with newfound tools and enthusiasm to achieve their culinary ambitions, we aim for the programs to culminate with a strategic roadmap to support chefs at their respective properties as they apply learnings and track progress with the continued support of MAD Academy’s experts.
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 came together in Copenhagen to engage with MAD Academy’s leaders, gaining valuable expertise and insights that sparked discussions on their short- and long-term sustainability goals, as well as bold ideas to reach such benchmarks. This marks the beginning of this collaboration, as The Luxury Collection plans to continue making strides to advance its sustainability initiatives with additional training curriculums 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.”
