Three outstanding bartenders from across the Asia Pacific region have earned high praise after topping Marriott International’s 2026 Rising Stars Sustainable Bartender competition. Now in its third year, this annual event is run in partnership with Pernod Ricard, showcasing emerging talent from Marriott hotels and resorts across APEC. This edition drew over 220 submissions and more than 15,000 cocktail serves sold, highlighting strong interest in skillful and responsible beverage service throughout the region.
From an impressive pool of participants, 12 finalists advanced to the grand finals held in Singapore, having first succeeded in local rounds where they presented original cocktails rooted in their home destinations. Each entry emphasized regional ingredients, as well as thoughtful methods for sourcing, preparation, and waste reduction—practices that reflect a commitment to both quality and sustainable living.
After a series of rigorous challenges, Saencharusuchit Phichitchai, Bar Supervisor at The St. Regis Bangkok, took the top honor. Kaito Watabe, Bartender at The Tokyo EDITION, Toranomon, was named first runner-up, while Deni Alan Hartono, Mixologist at The Westin Resort Nusa Dua, Bali, earned second runner-up. Through their winning drinks inspired by Thailand, Japan, and Bali respectively, these three professionals show how local produce, careful skill, and responsible methods can combine to create meaningful experiences that enhance daily enjoyment and well-being.
Saencharusuchit views bartending as both a profession and an art. “As bartenders we have the privilege of making personal connections with our guests by sharing our creations with them. Every pour tells a story of place and purpose,” he said. His winning cocktail, The G.O.A.T, uses distinctive Thai ingredients: goat cheese fat-washed Código 1530 Tequila Blanco mixed with homemade jalapeño liqueur and pomegranate fig leaf soda. Notably, the drink employs an anti-waste design that repurposes surplus items, turning resourcefulness into a unique taste experience.
Kaito believes success in this field goes beyond the drink itself. “Success in bartending is not just about making great drinks, but about creating memorable moments for every guest,” he shared. His creation, Nowhere Larder, pairs Monkey 47 with carefully selected Japanese elements. It stands out for its balanced flavors and sustainable design, relying on conscious sourcing, minimal waste, and a mindful approach to taste that supports a more thoughtful lifestyle.
Deni expressed gratitude for the recognition, saying, “Grateful for the opportunity, humbled by the journey, and inspired by the people around me.” His cocktail Segara Alchemy draws inspiration from the sea, using smoked fish oil-washed Absolut Elyx to add subtle oceanic depth. It is rounded out with carrot and cucumber acar brine, kaffir lime saline, and island tonic—cleverly turning kitchen by-products into something refined and sustainable.
Petr Raba, Vice President of Food & Beverage for Marriott International in APEC, noted the broader value of the platform. “The Rising Stars competition brings together the diverse flavors, stories and talent of APEC while giving our bartenders a platform to challenge convention and elevate the guest experience. The finalists represent the creativity, craftsmanship and thoughtful approach to hospitality that continue to distinguish our bars across the region.”
Beyond the competition itself, these achievements demonstrate how skilled individuals can lead by example—proving that sustainable practices, respect for local resources, and dedication to one’s craft can enrich the quality of life for both hosts and guests across the Asia Pacific region.
