Marriott Bonvoy Teams Up With Tourism Authority Of Thailand To Promote Wellness With Innovative New Longevity Menu
Marriott Bonvoy®, Marriott International’s portfolio of 30 extraordinary hotel brands and highly awarded travel program, is committed to showcasing authentic cuisine, promoting wellness, and driving the growth of tourism in Thailand. Now, in partnership with the Tourism Authority of Thailand (TAT), Marriott has revealed an innovative new menu of delicious and deeply nutritious dishes that have been specially designed to promote wellness longevity lifestyle.
This collaboration forms part of Thailand’s strategic drive to position itself as a premier Wellness Tourism destination under the “Healing is a New Luxury” concept of the Tourism Authority of Thailand (TAT). The initiative is supported by both public and private sector partners, including Thailand Restaurant News, Wandee Culinary College, CPF Global Food Solutions, and AMATHOPIA, to advance innovative approaches to healthy cuisine while elevating high-quality, sustainable tourism experiences.
Under the new “Wellness Longevity Lifestyle Menu,” 10 top chefs from Marriott’s hotels and resorts in Thailand have collaborated with professional nutritionists to craft a series of recipes that highlight local, seasonal and sustainable ingredients with proven health benefits. Clean, fresh and wonderfully flavorful, these wholesome culinary creations will be available at selected restaurants across the kingdom from now until July 31, 2026.
Attapol “X” Thangthong, Executive Chef at Bangkok Marriott Hotel The Surawongse, presents Southern Thai-Style Rice Salad with Grilled Sea Bass – a fresh and aromatic interpretation of the traditional Thai favorite “khao yum,” which harnesses fragrant Thai herbs such as lemongrass, kaffir lime leaf and dok dala (torch ginger flower), while Yuichi Mitsui, Japanese Head Chef at Bangkok Marriott Hotel The Surawongse, has created Grilled Seasonal Fish Donburi, a simply steamed Japanese rice bowl that highlights the purity of the ingredients.
Oscar Pun, Executive Chinese Chef of Bangkok Marriott Marquis Queen’s Park, will delight diners with his Steamed Eggplant and Minced Pork in Shanghai-Style Sauce with Rice Berries, a comforting clay pot dish that unlocks natural flavors through more mindful cooking techniques, and Jerry Li, Executive Chinese Chef at Renaissance Bangkok Ratchaprasong Hotel, will be serving Steamed Sea Bass with Soy Sauce, a light and well balanced recipe which honors the chef’s cultural heritage while promoting longevity and wellbeing.
Jad Zakaria, Arabic Chef at JW Marriott Hotel Bangkok, presents Grilled Free-Range Chicken Breast with Hummus & Wild Arugula Salad, a light and refined wellness dish influenced by his Lebanese roots, while Rene Alcocer, Executive Chef of The Athenee Hotel, a Luxury Collection Hotel, reveals Paleo Mexican Tuna Tostada, a clean and nourishing snack that fits seamlessly into daily routines and supports healthy lifestyles, and Pravin Gayke, Chef de Cuisine at W Bangkok, has crafted an Indian-inspired bowl of Quinoa Dal Khichadi, which harnesses the nutritional goodness of quinoa and yellow moong lentils, enhanced with seasonal vegetables, soft paneer and Indian spices.
Two enticing Italian recipes are available; Marco Cammarata, Executive Chef of Royal Orchid Sheraton Riverside Hotel Bangkok, will showcase his Spaghetti al Pesto with Broccoli Cream & Tiger Prawns, which is rich in protein, antioxidants and fiber, and Pongsakorn “Bomb” Boonruang, Executive Sous Chef at The St. Regis Bangkok, serves Pan-Seared Salmon Puttanesca-Style, which is low in calories and highlights the bright, refreshing flavors of the Mediterranean. Diners can end their culinary journey with Golden Pumpkin & Coconut Vitality, a healthy and nutritious interpretation of a modern Thai dessert by Junjira “Lek” Kaenthai, Executive Chef at Le Méridien Bangkok.
This vibrant new menu was unveiled for the first time at the recent Thailand Tourism Festival 2026 in Bangkok, where Mr. Nithee Seeprae, the TAT’s Deputy Governor for Marketing Communications, presented a plaque to Mr. Vincent Van Mechelen, Marriott’s Senior Director of Operations for Thailand, Cambodia & Myanmar, as a gesture of his appreciation for Marriott’s support.
“We are honored to collaborate with the TAT’s “Healing is a New Luxury” campaign, and to introduce delicious and nutritious dishes to our growing number of wellness-conscious guests. At Marriott, we understand that the food we eat has the power to transform our lives. In crafting these thoughtful dishes, we are not only providing world-class cuisine; we want to empower our guests to enhance their lifestyles while also elevating Thailand’s reputation as a global wellness leader,” said Vincent Van Mechelen, Senior Director of Operations for Thailand, Cambodia, Laos and Myanmar, Marriott International.
“Thailand has a rich wellness heritage and a vibrant culinary culture, both of which have their foundations in the fresh, natural herbs that thrive across the kingdom. This positions Thailand at the forefront of the new global trend towards healthy eating, and the belief that longevity can be achieved through food. I would like to thank Marriott and its talented chefs for crafting these 10 outstanding dishes, which will help to elevate out reputation as a destination for holistic health-giving experiences,” commented Nithee Seeprae, Deputy Governor for Marketing Communications, TAT.
During the event, Chef X of Bangkok Marriott Hotel The Surawongse hosted a live cooking demonstration, preparing his signature longevity dish of Southern Thai-Style Rice Salad with Grilled Sea Bass for dignitaries and delegates.
The “Wellness Longevity Lifestyle Menu” will be offered at participating Marriott Bonvoy hotels and resorts across Thailand from now until July 31, 2026, with members able to earn and redeem Marriott Bonvoy points on every dining experience. Please visit here to view the list of participating restaurants.
For more information about Marriott Bonvoy, please visit marriottbonvoy.com.
