Toasting Talent: Marriott’s Global Food & Beverage Associates Raise the Bar at “Tales of the Cocktail”

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Marriott International | September 30, 2026

Video Credit: Roberto Serrini

Each year, beverage professionals from around the world gather in New Orleans for “Tales of the Cocktail,” a major festival for the global spirits and cocktail industry. The city’s rich culinary heritage and iconic cocktails, like the absinthe-soaked Sazerac and Pat O’Brien’s famous rum Hurricane, have made it one of the world’s premier destinations for cocktail culture.

The Ritz-Carlton, New Orleans, in the heart of the vibrant French Quarter, served as the festival’s official home base. Throughout the multi-day event, Marriott International showcased the talent and creativity behind its food and beverage portfolio, which spans more than 22,000 restaurants and bars across Marriott Bonvoy’s global portfolio.

 

Photo Credit: Jacob Tyler Dunn.

Photo Credit: Jacob Tyler Dunn.

To kick off the week, “Toast to Tales” featured destination-inspired cocktails from Kentaro Wada, Head Bartender at The Ritz-Carlton, Tokyo, and Ivan Bollo Jiménez, Bar Manager at The Ritz-Carlton, Mexico City. Wada’s Tokyo Martini reimagined a classic cocktail through a distinctly Japanese lens, incorporating ingredients such as sakura vermouth, shiso, and yuzu bitters, while Bollo Jiménez’s Chapultepec Spirit drew inspiration from Mexico City’s vibrant flavors with tequila, cilantro cordial, and sparkling water. Together, the concoctions offered attendees a taste of local flavors, traditions, and cultural influences that help shape the guest experience at their respective properties.

 
Kentaro Wada, Head Bartender at The Ritz-Carlton, Tokyo.

Kentaro Wada, Head Bartender at The Ritz-Carlton, Tokyo. Photo Credit: Jacob Tyler Dunn.

Ivan Bollo Jiménez, Bar Manager at The Ritz-Carlton, Mexico City.

Ivan Bollo Jiménez, Bar Manager at The Ritz-Carlton, Mexico City. Photo Credit: Jacob Tyler Dunn.

Led by Marriott’s Director of Global Beverage Strategy, Gary Gruver, the celebration of craftsmanship continued with “The Grand Concourse,” an immersive pop-up activation created and hosted by Marriott International that transformed a restaurant at The Ritz Carlton, New Orleans into eight interactive touchpoints, inviting attendees to explore experiences that blended beverage artistry, technology, and hospitality.

One of the activation’s most talked-about features was an innovative tube system that transported cocktails from one side of the venue to the other. The theatrical element quickly became a visual centerpiece, reflecting Marriott’s commitment to innovation and creating immersive experiences.

Beyond these featured elements, mixologists from across Marriott’s portfolio, including Preston Edwards of The Miami Beach EDITION, Richard Molero of The Tampa EDITION, and Paul Hundley of The Phoenician, a Luxury Collection Resort, Scottsdale, worked together to activate playful “Ring for a Drink” cocktail windows throughout “The Grand Concourse.” Inspired by Italy’s famed wine windows, where drinks were historically passed through tiny street-facing hatches, the activation offered guests a whimsical nod to hospitality traditions while creating moments of surprise and discovery.

Innovation Beyond the Bar

Creativity on display in “The Grand Concourse” extended far beyond the traditional bar setup. From AI-powered beverage recommendations to immersive culinary experiences, the Marriott team highlighted our continued focus on pairing innovation with hospitality.

Aida, a robotic platform that automates high-volume cocktail preparation while supporting bartenders, offered attendees a glimpse into how emerging technologies can complement hospitality and create more engaging guest experiences. Capable of automatically measuring and mixing a cocktail every 10 seconds with precision, the system allows bartenders to spend less time on preparation and more time interacting with guests.

Video Credit: Ben Nelson and Austin Keck

The collaboration between Marriott’s culinary and beverage teams came to life during a curated cocktail omakase tasting led by Stephen Toevs, Vice President of Culinary, Marriott International, alongside Andrei Marcu, Bar Manager at Gold Bar at The Tokyo EDITION, Toranomon. Omakase, translated as “I’ll leave it up to you,” focuses on chef-curated tasting menus that delight guests. Marriott’s culinary and beverage teams collaborated to demonstrate that spirit of surprise, by combining thoughtfully crafted small-format cocktails with complementary bites to create distinctive guest experiences.

The hidden cocktail omakase at “The Grand Concourse” featured five cocktail-and-food pairings prepared by Andrei Marcu and Stephen Toevs.

A Platform for Creativity and Connection

Underscoring the importance of its global food and beverage portfolio, Marriott’s President and CEO Anthony Capuano joined the event, leading a roundtable discussion with beverage leaders, industry partners, and talent to discuss the future of food and beverage and the central role beverage innovation can play in enhancing the guest experience.

“Tales of the Cocktail” shines a spotlight on the incredible talent across Marriott’s community while serving as an incubator for creativity and collaboration,” said Anthony Capuano, President and CEO, Marriott international. “Bringing together our associates, industry peers and global partners, the event strengthens relationships, fosters new ideas and helps elevate the food and beverage experiences we create for guests around the world.”

From destination-inspired cocktails and immersive activations to emerging technologies and culinary innovation, Marriott’s presence at “Tales of the Cocktail” underscored the creativity and talent that continue to shape our global food and beverage community.