Food is often about more than what’s on the plate. It carries stories, traditions and the people behind them. That’s the idea driving Across the Table, the latest edition of Marriott International’s Luxury Dining Series, which arrives at JW Marriott Phu Quoc Emerald Bay from August 5 to 9, 2026.
As the first destination to launch this year’s series, the resort is presenting The Soul of Vietnam—a five-day programme that explores Vietnamese cuisine through heritage, craftsmanship and contemporary cooking.
Rather than focusing on a single chef or signature menu, the event brings together different voices to showcase how the country’s food culture continues to evolve.
Leading the line-up are Michelin-acclaimed chef Olivier Elzer, Vietnam’s first Michelin Green Star chef Summer Le of Nén, and Madam Anh Tuyet, one of the country’s best-known custodians of Northern Vietnamese cooking. They are joined by chefs, pastry specialists, bartenders and artisans, each bringing a different perspective to the table.
The programme is built around a mix of dining experiences that reflect different parts of Vietnam’s culinary identity. Heritage breakfasts led by Madam Anh Tuyet revisit traditional morning dishes and family recipes, while a beachfront seafood lunch highlights the country’s coastal flavours through a more contemporary approach.
One of the week’s key events is the Lamarck Grand Banquet, where Olivier Elzer, Summer Le, Cuong Nguyen and Marco Dongi come together for a communal dining experience inspired by Vietnamese celebration feasts.
The evening combines contemporary cooking with cultural elements, including Trúc Chỉ paper art, to explore how tradition can be reinterpreted in a modern setting.
For those looking for a more intimate experience, Chef Olivier Elzer will also present The Pearl Tasting Menu, where French techniques meet Vietnamese ingredients in a multi-course dinner.
Elsewhere, pastry chef Rémy Gaulé brings together French pastry and tropical flavours for afternoon tea, while Bangkok bartender Marco Dongi takes over the Department of Chemistry Bar with an evening dedicated to modern cocktails.
Beyond the dining table, the series also highlights the people and crafts behind Vietnamese food culture. Chocolate makers, paper artists, farmers and bartenders all play a role throughout the programme, offering a broader look at the traditions and skills that shape the country’s culinary landscape. At its core, Across the Table is less about showcasing individual dishes than exploring the connections they create.
