Culinary Inspiration : 11 Gourmet Experiences from Luxury Hotels Around the World
Ever wondered what it’s like behind the scenes at some of the world’s most celebrated hotel kitchens? Ahead of our fast-approaching 2025 events, we caught up with some of the leading hotels joining us later in the year to meet the chefs, artisans, and hard-working teams who make it all happen. Here’s a taste of what goes into creating their unforgettable luxury events - and the stories that set them apart…
#1 Keeping in touch with your hotel’s ancestral roots
SANDALS SAINT VINCENT & THE GRENADINES
“When you think of the Caribbean and island life, you imagine lush tropical fruits, fresh vegetables and open flames tucked away in nature” says Delroy Haye, executive chef at Sandals Saint Vincent and The Grenadines. “Buccan restaurant offers this kind of dining experience for guests with a fresh, new sharing-style concept. Buccan was created to introduce dishes that share a piece of local home-style cooking, when outdoor cooking was the way of life and long before gas stoves were so frequently used in our households. Our open flames are made up of recycled coconut husk, fallen trees and burnt charcoal to enhance the restaurant’s natural approach.”
Walking into Buccan’s kitchen, you immediately feel the passion Chef Delroy Haye brings to his craft. Delroy’s mission to reconnect guests with Saint Vincent’s rich heritage is certainly inspiring, as he looks to revive the island’s ancestral fire-cooking techniques that have almost been lost to time.
“Every dish carries a story from our past,” he explains, “…and brings our local Caribbean community together, as we partner with farmers to form the basis of our menu”
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Accommodation
– 301 rooms and suites
– Categories include Luxury Level (entry‑level Bamboo Palm Rooms), Club Sandals, Butler Elite, Over‑the‑Water Villas, Rondoval Suites and Two‑Bedroom Butler Villas
– Entry‑level rooms approx. 56 m²; signature suites up to 223 m² -
Facilities & Services
– 12 restaurants (including three concepts exclusive to this resort) and 9 bars
– Five pools (including beachfront, infinity and swim‑up options) and private plunge pools in select suites
– Red Lane Spa, fitness centre, complimentary scuba diving (PADI certified), snorkelling, Hobie Cats, paddle‑boarding and kayakingMeetings & Events
– Multiple indoor and outdoor venues, including beachside terraces and private boardrooms
– Largest room is 3,844 sq. ft, max. 300 capacity
– Dedicated events team, full AV support and custom catering menus
Sandals Hotels & Beach Resorts, participating at inVOYAGE Abu Dhabi
#2 Discipline, creativity and a deep respect for ingredients
THE LANDMARK LONDON
During his tenure as Sous Chef at The Ritz London, Brian Hennessy played a key leadership role within the Michelin-starred kitchen, overseeing a brigade of 69 chefs and managing operations across the main restaurant, private dining, room service, and bar. Now in his new position at The Landmark London, Brian is pulling out all the stops with a new set of signature dishes set to bring all the finesse and theatre he’s learned over the years. We headed over there to see just what’s in store…
Now in the kitchen, Brian reveals his new menu set to kickstart the season: The Wellington Experience. A classic British dish reimagined into a captivating spectacle, Brian goes on to talk about the precise tableside carving and elegant presentation that goes into its making. “It’s about discipline, creativity, and a deep respect for ingredients."
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Accommodation
– 300 rooms and suites in total
– Interiors redesigned in 2019; average size 55 m² for rooms and 97 m² for suitesGuest Logistics
– Opposite Marylebone Station - 30‑second walk to mainline and Bakerloo Line services
– Under 60 minutes transfer from all London airports -
Meetings & Events
– Over 22,000 sq ft (2,100 m²) of event space across 11 elegant rooms
– Grand Ballroom: seated banquets up to 500 guests; cocktail receptions up to 600
– Tower Suite: seated 36 or standing 60
– Dedicated event management team, full AV capabilities, natural daylight throughoutFacilities & Services
– Iconic eight‑storey glass atrium and courtyard flooding public areas with natural light
– 24‑hour concierge, in‑room dining, complimentary high‑speed Wi‑Fi, hair salon, spa with 15 m chlorine‑free swimming pool, steam room and private gym
– Four on‑site dining and drinking destinations
The Landmark London, participating at inVOYAGE Abu Dhabi
#3 Delivering bold, exciting flavours without compromise
MARQUIS LOS CABOS
In the vibrant kitchens of Marquis Los Cabos, Chef Claudio Hotter is leading a culinary revolution - showing that health-conscious cuisine can still deliver bold, exciting flavours. Paying homage to the soul of Baja California while embracing the refinement of haute cuisine, his arrival marks a new gastronomic era where, in his words, “wellness never compromises flavour and tradition is transformed into art”
Across the resort’s seven dining concepts, he offers an immersive experience that honours the traditional flavors of the Pacific coast with unexpected nuances from ingredients around the world, reinventing their dishes with respect and precision.
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Accommodation
– 234 ocean‑view accommodations: 209 suites and 25 beachside casitas
– Suite categories range from 650 ft² Junior Suites to the 2,604 ft² Presidential Suite
– All feature private balconies or terraces, stocked minibar and 24‑hour room serviceGuest Logistics
– Approx. 45‑minute transfer from Los Cabos International Airport
– 24‑hour concierge, business centre, laundry and medical services available -
Dining & Leisure
– Five gourmet restaurants, from Mediterranean‑style Pergola to French‑inspired Canto del Mar and Teppanyaki at Sakke
– Bars include beachfront Suspiro Bar, coffee lounge and 24‑hour in‑suite dining
– Three infinity pools overlooking the Sea of Cortez, plus private plunge pools in select casitas
– Spa Marquis: 13,000 ft² ocean‑view spa with hydrotherapy circuit, saunas and treatment suites
– Fitness centre, daily activities programme and complimentary high‑speed Wi‑FiMeetings & Events
– 10,200 ft² of indoor meeting space with two main ballrooms (Mar de Cortés 6,500 ft²; Los Océanos 3,700 ft²) and nine breakout rooms
– Outdoor venues: 2,100 ft² pool terraces, 4,000 ft² beach space and 15,000 ft² lobby buy‑out option
– Theatre capacity up to 600; banquet up to 350; beach receptions up to 200
– Dedicated events team, full AV services and bespoke catering
Marquis Hotels, participating at inVOYAGE Abu Dhabi
#4 Artful pairings and award-winning technique
THE ABU DHABI EDITION
“At Oak Room, every detail tells a story of passion, precision, and a celebration of British steak like no other”
We step into the Oak Room of The Abu Dhabi edition and are greeted by Meat Sommelier Alejandro de la Fuente who takes us through the meticulous aging and sourcing process that transforms every cut he makes into an experience. Every side dish and every sauce is carefully thought out depending on the cut of meat. In fact, there’s real teamwork here – next to Alejandro is award-winning Wine Sommelier Mile Spasov who is carefully selecting the wine to go with the dish. It’s easy to see what earned the Oak Room its coveted Gault&Millau 1 Toque distinction for three consecutive years.
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Accommodation
– 198 guest rooms and 57 serviced residences
– Room types include Deluxe and Premium King, Marina View Suites, and Penthouse Suites
– Residences range from one‑ to three‑bedroom layouts with full kitchens and balconiesGuest Logistics
– Check‑in from 15:00; check‑out by 12:00
– 25‑minute drive from Abu Dhabi International Airport
– Complimentary high‑speed Wi‑Fi and 24‑hour in‑room dining -
Dining & Leisure
– Three signature restaurants showcasing international and Emirati‑inspired cuisine
– Lobby Bar, Pool Bar and an al fresco terrace
– Two outdoor pools, two state‑of‑the‑art fitness centres and a spa with six treatment roomsMeetings & Events
– Over 900 m² (approx. 9,700 sq ft) of flexible event space
– Grand Ballroom (654 m²) seating up to 450 guests theatre‑style
– Five meeting studios and a boardroom for up to 20 delegates
– Dedicated events team, natural daylight throughout and full AV facilities
The Abu Dhabi Edition, participating at inVOYAGE Abu Dhabi
#5 Reimagining old-age classics
WALDORF ASTORIA RAS AL KHAIMAH
The fire crackles, and in the heart of Lexington Grill & Bar, Chef Alexander Hammerl moves effortlessly through the kitchen preparing his signature Picanha ASADO - a flavorful and tasty cut of meat from the rump, still little known to many diners.
Drawing from his diverse experience in prestigious kitchens across Austria, Switzerland, and London, Alexander uses his expertise to effortlessly prepare him Argentina-sourced Black Angus beef, honouring the traditional grilling methods he’s been taught over an open fire.
Committed to perfection and authenticity, Alexander serves the dish alongside his homemade chimichurri, grilled sweet potato, and a bright papaya salsa.
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Accommodation
– 203 rooms and suites
- The palatial rooms have Wi-Fi, flat-screens, minibars and sitting areas, plus marble bathrooms with soaking tubs. Upgraded rooms add balconies and gulf views.Guest Logistics
– Approximately 45‑minute transfer from Ras Al Khaimah International Airport
– Complimentary valet parking and shuttle service to the nearby golf club -
Facilities & Services
– Two temperature‑controlled swimming pools (one adults‑only) and a private white‑sand beach
– Award‑winning Waldorf Astoria Spa with 12 treatment rooms, herbal sauna, steam room and floatation beds
– Kids Club, Teens Club and a water‑adventure area for younger guests
– Complimentary high‑speed Wi‑Fi, 24‑hour in‑room dining, fitness centre, water sports and adjacent 18‑hole golf courseDining & Leisure
– Seven signature restaurants and lounges, from Mediterranean fine dining to Japanese teppanyaki
– Peacock Alley lounge serving afternoon tea beneath an iconic timepiece
– Three bars including a lobby bar, beach bar and poolside barMeetings & Events
– Ten versatile indoor and outdoor venues offering over 1,500 m² of event space
– Largest venue (Garden & Lawn) accommodates up to 600 standing (400 banquet rounds)
– Peacock Alley pre‑function space ideal for cocktails or networking
– Dedicated events team, full AV capabilities and bespoke catering
Waldorf Astoria RAK, participating at inVOYAGE Abu Dhabi
#6 Connecting flavours with stories
ROME CAVALIERI, A WALDORF ASTORIA HOTEL
At Rome Cavalieri, A Waldorf Astoria, Chef Nicholas Cuomo’s approach is deeply personal.
“There’s a moment - just before I start plating - when everything goes quiet in my mind. It’s not silence, exactly. It’s more like clarity. That’s how I felt while creating this Raw seabass with Kiwi.
In the kitchen, I’m always thinking beyond flavor. I’m thinking about the rhythm of textures, the contrast of temperatures, the story each ingredient tells. I chose seabass because it’s clean, delicate - almost transparent. It needs respect, not complication. Then came the kiwi. That idea didn’t come from a textbook. It came from a childhood memory when I was walking at Marsaxlokk, local market in Malta, where the smell of the sea encountered the one of the fruits - a slice of kiwi in the summer sun, juicy yet unexpected. I remembered how it tasted alive, and I wanted to bring that brightness to the plate. The crunch of fava beans and radish, the floral notes and whispers from edible petals - each piece has its place, like instruments in an ensemble.
I’m not interested in shocking people. I want to move them. I want someone to take a bite and feel something -freshness, comfort, surprise, maybe even a memory they’d forgotten. Like the one I In the kitchen, that’s what I think about: not just how food tastes, but how it speaks.”
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Accommodation
– 370 rooms in total: 345 guestrooms and 25 suites
– Room categories include Deluxe Rooms, Premier Rooms and Junior Suites
– Signature suites include the Planetarium Suite, Petronius Suite and Penthouse SuiteGuest Logistics
– Approximately 30‑minute transfer from Rome Fiumicino Airport
– Complimentary high‑speed Wi‑Fi, 24‑hour room service and valet parking -
Facilities & Services
– Cavalieri Grand Spa Club with indoor pool, Roman‑inspired baths, sauna, steam rooms and fitness centre
– Three outdoor swimming pools set among landscaped gardens and two red‑clay tennis courts
– Private art collection showcased throughout the hotel, plus an 800 m jogging trailDining & Leisure
– La Pergola: Rome’s only three‑Michelin‑starred restaurant overlooking the city
– Uliveto Restaurant & Terrace: seasonal Italian cuisine with panoramic garden views
– Tiepolo Lounge and Insomnia Bar for cocktails, light bites and live musicMeetings & Events
– Over 5,425 m² of indoor and outdoor event space across 30 rooms and terraces
– Salone dei Cavalieri: a 1,534 m² pillar‑free hall seating up to 2,100 theatre‑style
– Garden Lobby and outdoor terraces accommodate receptions for up to 800 guests
– Dedicated events team, full AV facilities and natural daylight throughout
Rome Cavalieri, A Waldorf Astoria Hotel, participating at inVOYAGE Abu Dhabi
#7 Signature dishes and locally-sourced produce
THE REYKJAVIK EDITION
Here at The Reykjavik EDITION, the kitchen seems to follow a simple philosophy: let the Icelandic landscape do the talking. “Our culinary philosophy is rooted in Nordic tradition. Preparation begins each day with the selection of fresh, high-quality ingredients from trusted regional suppliers and fisheries. Many elements - from pickles to smoked components - are crafted in-house, incorporating traditional Nordic methods in a modern, elevated context.”
Ingredients like Arctic char and native herbs are the stars, chosen to reflect the raw beauty outside. As their chef explains, “Each plate reflects the land and culture of Iceland. We want every guest to be able to enjoy a memorable dining experience that truly captures the spirit of Reykjavik and the broader Nordic region”.
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Accommodation
– 253 guest rooms in total, including 26 suites and a Penthouse
– Floor‑to‑ceiling windows offering harbour, mountain or city views
– Signature Penthouse (128 m²) with full kitchen, private terrace and living/dining areasGuest Logistics
– Approximately 45‑minute transfer from Keflavík International Airport
– Complimentary valet parking and concierge services -
Facilities & Services
– Social Spa concept with thermal plunge pools and an aperitif‑style bar
– Rooftop bar and terrace showcasing 360° views of Reykjavík and Mt. Esja
– 24‑hour fitness centre, complimentary high‑speed Wi‑Fi, 24‑hour room serviceDining & Leisure
– TIDES Restaurant: modern Icelandic cuisine with panoramic harbour views
– Rooftop at EDITION: seasonal small plates and cocktails under the midnight sun or Northern Lights
– Felix & Brut: champagne and caviar bar; Library Bar: curated spirits in an intimate setting
– Le Crobar: late‑night lounge and DJ‑led entertainmentMeetings & Events
– 502 m² of flexible event space across four light‑filled studios and a Ballroom
– Ballroom seats up to 300 theatre‑style or 200 banquet; studios combine for large receptions
– Full AV capabilities, natural daylight and dedicated events team
The Reykjavik EDITION, participating at inVOYAGE Masters
#8 Simplicity, elevated by skill
INTERCONTINENTAL MALDIVES
Luxury isn’t always about sourcing the finest ingredients.
“For me, it’s about the creative journey and crafting dishes that truly speak to the diverse palates of our international guests. Take our Tuna Tartare at Fish Market, a dish that has proudly been on the menu for over five years. We use the freshest Maldivian tuna, showcasing its natural purity with subtle Southeast Asian flavors that elevate without overpowering. It perfectly reflects the Maldives, fresh, vibrant, and authentic.
The Tuna Burger at The Retreat is another personal favorite. I wanted to reinvent a familiar dish using only local ingredients: a thick slice of tuna, a curry leaf–infused bun, and homemade lime mayo made from the freshest limes available. It is simple yet deeply rooted in island flavors.” - Deepesh K Jose, Director of Culinary, Food & Beverage
By tailoring their menus to the multicultural palates of their guests while using locally sourced ingredients, not only are they supporting Maldivian fishermen and farmers but also delivering an authentic and elevated taste of the islands through creative, thoughtful cuisine.
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Accommodation
– 81 villas and residences in beach, lagoon and overwater settings
– Villa categories include Beach Pool Villa, Lagoon Villa, Overwater Sanctuary Villa and Residence
– Sizes range from approximately 110 m² to over 300 m² for two‑bedroom residencesGuest Logistics
– 35‑minute seaplane transfer from Velana International Airport
– Complimentary high‑speed Wi‑Fi, 24‑hour in‑villa dining and IHG One Rewards benefits -
Facilities & Services
– AVI Spa with hydrotherapy rooms, yoga pavilion and overwater treatment villas
– Three swimming pools, including an adults‑only infinity pool and family pool
– House reef for snorkelling, dive centre, fitness centre, tennis court and kids’ clubDining & Leisure
– Six dining venues: from all‑day international buffet to beachfront grill, sushi bar and overwater fine dining
– Two bars featuring sunset cocktails, private dining decks and ocean‑view lounges
– Bespoke culinary experiences: chef’s table, sandbank picnics and sunset cruisesMeetings & Events
– Over 300 m² of flexible indoor space plus beachfront lawns and overwater pavilion
– Indoor theatre‑style capacity for up to 120 guests; outdoor receptions up to 200
– Full AV setup, dedicated events team and tailored team‑building activities
IHG Hotels & Resorts, participating at inVOYAGE Sri Lanka
#9 Modern concepts and meticulous precision
CAP VERMELL GRAND HOTEL
At Voro, Cap Vermell Grand Hotel’s 2-Michelin-starred restaurant, Chef Álvaro Salazar walks us through a typical day in the running of his kitchen.
His day begins early, working closely with local suppliers, from Mallorcan fishermen to farmers and artisans, to select the finest seasonal ingredients. Each element plays a part in the creation of two tasting menus, “Voro” and “Devoro,” both modern and meticulously presented – each with its own story to tell. When asked about the concepts, Álvaro explains that each menu is divided into stages that follow the sun’s path: Dawn, Zenith and Sunset.
And with incredible precision the kitchen comes alive. Each meal is timed and designed to match the natural rhythm of the day, creating a narrative arc that guests experience through flavour. “It’s a story told with every course,” Álvaro says.
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Accommodation
– 142 spacious guestrooms and 16 suites
– Room categories: Deluxe Rooms and Junior Suites (from 48 m²), Grand Suites (103 m²), Presidential Suites, plus four standalone luxury Villas
– All rooms feature private terraces or balconies with valley or sea viewsGuest Logistics
– Approximately 60‑minute transfer from Palma de Mallorca Airport
– Opposite Canyamel village with easy access to local attractions and transfers -
Facilities & Services
– Serenitas Spa with quartz‑sand bed, hydrotherapy and treatment suites
– Cap Vermell Country Club: two golf courses, tennis courts, fitness studio and group classes (yoga, Pilates, spinning)
– Four outdoor pools, children’s splash area and extensive landscaped gardens
– Complimentary high‑speed Wi‑Fi, 24‑hour in‑room dining and valet parkingDining & Leisure
– Four on‑site restaurants:
VORO – free‑spirited Mediterranean fine dining with two Michelin stars
Balearic – casual poolside Mediterranean grill
Ses Oliveres – light lunches and Mallorcan classics on a shaded terrace
Roka (seasonal pop‑up) – contemporary Japanese robatayaki experience
– Multiple bars and lounges, plus bespoke culinary experiences (chef’s table, beach picnics)Meetings & Events
– Over 411 m² of flexible event space across nine venues
Park Ballroom (225 m²) for plenary sessions or gala dinners (50–150 delegates)
Park Ballroom Terrace (190 m²) ideal for cocktails and coffee breaks
Ca Nostra (128 m²) with open kitchen for live‑cooking events (up to 60 delegates)
Five Cap Vermell Residences meeting rooms (36–58 m², up to 40 delegates each)
– Dedicated events team, full AV facilities and natural daylight throughout
Cap Vermell Grand Hotel, participating at inVOYAGE Abu Dhabi
#10 Rooted in craft and elevated with purpose
ROSEWOOD DOHA
“At Rosewood Doha, our culinary philosophy is built around respect: for ingredients, for technique, and for the stories each concept is here to tell,” says Michael Pearson, Executive Chef of Rosewood Doha.
The property’s culinary landscape as a living canvas; from the theatrical energy of Koo Madame, where hand-pulled noodles stretch mid-air and Beijing duck is carved with reverence, to the quiet purity of Asaya Kitchen, where a brigade of female chefs celebrates flavor in its purest form, think sustainably-caught seafood, botanically infused cocktails, and a commitment to clean, conscious dining. “There’s something incredibly powerful about that kitchen,” he adds. “The energy, the purpose, you can taste it in every bite.”
Butterfly Patisserie, meanwhile, offers a more delicate experience. Here, glossy mille-feuilles and Venezuelan chocolate mousse cakes are crafted like objets d’art. “We wanted a space that celebrates refinement in its sweetest form, and every piece is made to be savoured.”
Across the property, there’s a common thread: exceptional sourcing, thoughtful storytelling, and reverence for ritual, from bamboo-aged cocktails to rare teas steeped through the Gong Fu Cha ceremony. “It’s not about one signature dish,” Pearson adds. “It’s about creating a collection of experiences that resonate, and linger long after the last bite.”
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Accommodation
– 155 guest rooms and suites
– 162 fully serviced apartments
– 276 Rosewood Residences for long‑stay or residential livingGuest Logistics
– Approximately 30‑minute drive from Hamad International Airport
– Private luxury transfer options available, plus nearby public transport links -
Facilities & Services
– Asaya Social Members Club for wellness, fitness and relaxation
– Eight restaurants and lounges showcasing global and local cuisine
– 24‑hour in‑room dining, concierge and butler services
– Padel court and three swimming pools, including rooftop and infinity options
– Complimentary high‑speed Wi‑Fi throughoutMeetings & Events
– The Pavilion: 1,016 m² residential‑style event space accommodating up to 450 guests
– Total of 22,604 sq ft of flexible meeting and function space across nine venues
– Largest hall seats 600 theatre‑style or hosts 350 for banquets
– Full audiovisual capabilities and dedicated events team
Rosewood Doha, participating at inVOYAGE Abu Dhabi
#11 Honouring tradition while embracing a modern twist
QUINTA DO LAGO
At Quinta do Lago’s Restaurant Casa Velha, Chef José Botelho draws inspiration from a rich Franco-Portuguese heritage, where food was always at the heart of family life. “My mother, my paternal grandmother, and my aunt Clarinda were the driving forces behind my love for cooking,” he shares. “Many of my childhood memories - from summer holidays in Portugal to everyday meals in France - are tied to the joy of gathering around a table.”
Although his culinary journey began in pastry, it was the broader creative possibilities of cuisine that truly captured his imagination. Today, at Casa Velha, he leads with a Sharing Food concept: Portuguese cuisine reimagined with a modern twist, but never losing its authentic essence.
Signature dishes like his Bacalhau CV - a cod creation that plays with textures and flavours and is brightened with lemons grown on the terrace - are guest favourites. But when it comes to personal preference, Chef José Botelho keeps it beautifully simple: fresh squid from the Algarve coast, grilled with olive oil, fried garlic, lemon, and a touch of coriander, served with tomatoes from Quinta do Lago’s own QFarm garden and homemade sourdough bread.
His philosophy is clear: respect the ingredient and let it speak for itself. “If the product is of the highest quality, you don’t need to hide it - you just enhance it slightly,” he says. In the kitchen, he fosters unity and joy, leading a young, dynamic team he’s nurtured for years. “Growth comes with sharing,” he adds, “and passing on your knowledge is as important as creating the dish itself.”
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Location: Quinta do Lago, Algarve, Portugal - just 20 minutes from Faro International Airport (with direct flights from most major European cities).
Accommodation: A choice of luxury villas, townhouses, and suites set within the resort’s lush, protected nature reserve — ideal for both leisure guests and exclusive group buyouts.
On-site amenities: Championship golf courses, tennis and padel courts, spa and wellness facilities, nature trails, and access to the Ria Formosa lagoon.
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Venues: Casa Velha for intimate, high-end dinners; The Magnolia Hotel for a boutique setting; The Campus sports hub for team-building activities; plus beachfront spaces and private gardens for outdoor receptions.
Capacity: Event spaces range from intimate 20-guest terraces to large-scale venues accommodating 300+ for gala dinners.
Services: Dedicated events team, on-site AV and staging, bespoke group menus, and curated off-site excursions (e.g., Ria Formosa boat tours).
Transport options: Private transfers, luxury coaches, and chauffeur-driven cars available for delegates.
These behind-the-scenes glimpses reveal kitchens that are as much about storytelling and culture as they are about food. Looking to partner with hotels like these? Join us at our upcoming events and get the conversation started.