Marriott International has announced the winners of its third annual APEC Sustainable Bartender Championship, a regional initiative designed to showcase emerging talent while promoting more sustainable practices across the hospitality industry.
The competition, which spans the Asia-Pacific region excluding China, challenges bartenders to rethink modern mixology through the use of innovative ingredients, low-waste operations, and storytelling inspired by local culture.
Rather than focusing solely on cocktail-making, the programme encourages participants to create experiences that reflect both creativity and responsible hospitality.
The 2026 edition was built around three core themes: celebrating local culture, exploring ingredient innovation, and bringing destination stories to life through creative presentations.
The championship also aligns with Marriott International’s sustainability and social impact platform, Serve 360, which aims to support responsible business practices across its global operations.
Throughout a series of local competitions held across the Asia-Pacific region, bartenders were challenged to demonstrate not only technical skill but also environmental awareness.
Participants were asked to create beverages inspired by the theme “The Future Larder”, highlighting ingredients and preparation methods they believe could help shape the future of the food and beverage industry.
“At Marriott International, we have always believed that food and beverage are essential gateways to cultural understanding, while also providing travellers with a deep connection to the destinations they explore,” said Masri, Senior Director of Operations, Indonesia & Malaysia, Marriott International.
He added that the championship reflects the company’s belief that a drink can tell a much bigger story.
“Beyond simply serving exceptional beverages, the competition highlights the importance of the ingredients in the glass in reflecting a place, its people, and its heritage. Our 2026 finalists demonstrate that world-class service, business results, and sustainability can go hand in hand.
By utilising local ingredients and low-waste practices, these rising stars are helping to build a more responsible future for the industry.”
Indonesia and Malaysia Winners Advance to Regional Finals
Following a month-long operational phase, bartenders introduced their signature creations to guests at their respective hotels, with customer engagement and popularity forming part of the assessment process. The highest-performing participants then advanced to the final round held on 10 June 2026.
Finalists were evaluated by a panel comprising Jed Doble, Founder and Publisher of FoodieS Media; Christon Fantanna, Channel Development Manager, Off-Premise & E-Commerce at Pernod Ricard Indonesia; and Constantin Huby, Director of Food & Beverage at The Westin Jakarta.
Judging was based on five key criteria: integration of Future Larder ingredients, operational sustainability, sales performance, flavour and alcohol balance, and overall presentation.
The competition selected two winners from each participating country, with the champions moving on to represent their nations at the upcoming regional finals for the title of 2026 Sustainable Bartender Champion Rising Star.
Representing Indonesia is Deni Alan Hartono from The Westin Resort Nusa Dua, Bali, with his creation, Segara Alchemy. Inspired by the coastal atmosphere of Ikan Restaurant & Bar, the cocktail incorporates reclaimed smoked skipjack tuna oil through a fat-washing technique using Absolut Elyx vodka. Vegetable scraps are repurposed into pickle brine, while orange peel and lemongrass stems are transformed into a house-made island tonic. The result is a balanced cocktail that gives new life to ingredients that might otherwise go to waste.
Meanwhile, Malaysia’s representative, Tharshan Velu of Four Points by Sheraton Kuala Lumpur Chinatown, impressed judges with Refresh Garden. The cocktail celebrates the kantan flower, a fragrant ingredient commonly found in Malaysian cuisine but often overlooked in beverages. Orange peels and overripe fruits are repurposed into clarified citrus juice and homemade lychee syrup, while Monkey 47 Dry Gin infused with kantan flowers provides its distinctive character.
Both creations highlight how sustainability can be seamlessly integrated into modern cocktail culture, proving that thoughtful ingredient choices and reduced waste can contribute to both flavour and creativity behind the bar.
