Marriott International in the Maldives Spotlights Talent at the 2026 APEC Sustainable Bartender Championship ‘Rising Stars’

Marriott International in the Maldives celebrated creativity, sustainability and emerging hospitality talent through the 2026 APEC Sustainable Bartender Championship ‘Rising Stars’. Held on July 21, 2026 at Sheraton Maldives Full Moon Resort & Spa, the event brought together eight talented bartenders from Marriott International resorts across the destination to showcase innovative sustainable cocktail creations inspired by local ingredients, responsible practices and the future of mixology.

This year’s competition was built around four key pillars that reflect the evolving role of modern mixologists: The future larder, sustainability, the use of stipulated Pernod Ricard brands, and driving revenue. These pillars encouraged bartenders to look beyond traditional cocktail-making by transforming underutilized ingredients, reducing waste, creating meaningful guest experiences and demonstrating how sustainability can deliver both environmental and commercial value.

Each participant presented their own interpretation of “The Future Larder,” drawing inspiration from their unique destination and surroundings. Through thoughtful ingredient selection and creative techniques, the bartenders showcased how local resources, overlooked ingredients and responsible practices could be transformed into elevated cocktail experiences. Each sustainable cocktail creation was featured at its respective resort for a one-month period, allowing guests to experience the concepts firsthand. Cocktail sales, creativity and innovation were considered as part of the evaluation process.

After an inspiring showcase of craftsmanship and innovation, Briane Onyogo of The Ritz-Carlton Maldives, Fari Islands was named the Maldives winner with his sustainable cocktail creation, “The Second Harvest”. Briane will represent the Maldives at the regional finals in Singapore, competing alongside talented bartenders from across the Asia-Pacific region in September 2026. Briane Onyogo’s winning creation, The Second Harvest, reflected the philosophy that true value is not created from excess, but from elevating what already exists. Built around Chivas Regal 12-year-old, the cocktail transformed ingredients that would normally be discarded into something exceptional.

Using pineapple skins, cores and repurposed coffee grounds collected from daily bar operations, Briane created a coffee and pineapple kombucha through fermentation, adding depth and vibrancy while reducing waste. The Second Harvest demonstrated how sustainability could create both environmental value and a premium guest experience.

“The APEC Sustainable Bartender Championship ‘Rising Stars’ is a wonderful platform to celebrate the passion, creativity and talent of our bartenders while reinforcing the importance of sustainability in luxury hospitality,” said Murat Askin, Area Director of Operations, Singapore and Maldives – Marriott International. “We are incredibly proud of all eight participants for showcasing how innovation, responsible practices and commercial thinking can come together to create memorable guest experiences. This competition highlights the incredible talent within our resorts, and the important role our bartenders play in shaping the future of sustainable hospitality.”

The competition featured eight bartenders representing Marriott International resorts in the Maldives:

• Briane Onyogo – The Ritz-Carlton Maldives, Fari Islands
  o Cocktail creation: The Second Harvest
  o Concept: Built around Chivas Regal 12-Year-Old, The Second Harvest was inspired by the belief that true value comes from elevating what already exists. The cocktail transformed pineapple skins, cores and repurposed coffee grounds into refined ingredients through sustainable techniques, demonstrating how overlooked elements can create a premium guest experience. By combining zero-waste practices with creativity and commercial thinking, the cocktailshowcased the future of bartending— where sustainability, craftsmanship and profitability go hand in hand.
• Manikanta Vegisetti – W Maldives
  o Cocktail creation: Amethyst Tides
  o Concept: Inspired by his time in Japan, he chose Ki No Bi and yuzu to represent balance, precision and simplicity. In the Maldives, he incorporated local ingredients such as butterfly pea, pandan from the W Garden, and mango to capture the spirit of the destination. Through thoughtful techniques and local ingredients, the cocktail tells a story of connecting experiences, places and ideas in one glass.
• Ankur Behl – JW Marriott Maldives Kaafu Atoll Island Resort
  o Cocktail creation: Ramba
  o Concept: Born from the rhythm of island life, this cocktail celebrates screw pine and coconut, two of the Maldives’ most sustainable treasures. Fermented blueberry adds depth while reducing waste, paired with bright citrus and a delicate pandan-coconut foam. Thoughtfully crafted with minimal processing and mindful ingredients, it reflects a balance of tradition, innovation, and responsibility.
• Manish Rana – JW Marriott Maldives Resort & Spa
  o Cocktail creation: Kurumba – The Future Larder
  o Concept: Born from the rhythm of island life, this cocktail draws an inspiration from the kind of place where the ocean, palms, and fire all meet—somewhere that feels a lot like the shores of Malé, where coconut isn’t just an ingredient, it’s a way of life.

• Pratik Mesare – Le Méridien Maldives Resort & Spa
  o Cocktail creation: Lhaviyani Kashikeyo
  o Concept: Inspired by the beautiful Lhaviyani Atoll, where the resort is located, “Kashikeyo” takes its name from the local screw pine fruit, a traditional Maldivian ingredient. The cocktail celebrates the flavors of the Maldives by combining fresh local fruits with the familiar notes of Maldivian desserts made with Kashikeyo. Reimagined as a modern cocktail, it brings together heritage, local ingredients and contemporary mixology in one glass.
• Putu Ayu Tasya Widiantari – Sheraton Maldives Full Moon Resort & Spa
  o Cocktail creation: Thui Maa
  o Concept: Inspired by the flora of the Maldives, this cocktail tells a story of the treasured palms of the Maldives. They infused coconut with Elyx vodka and homemade spiced cordials with drips of pure tropical passion fruit syrup, and the brilliant tropical blooms Rosa-sinensi which enveloped the local greenery, used in many ways for aroma or for their honeyed buds.
• Samynathan Shanmuga Sundaram – The Westin Maldives Miriandhoo Resort
  o Cocktail creation: MK47(Max and Kashikeyo 47)
  o Concept: Inspired by the heritage of Monkey 47, and the tropical spirit of the Maldives, “Max & Kashikeyo” brings together a story of discovery, connection and local identity. Combining the legacy of a spirit crafted with 47 botanicals with kashikeyo, the cocktail blends European craftsmanship with the vibrant flavors of island life, creating a unique expression of culture and adventure in one glass.

For more information on Marriott International resorts in the Maldives, visit destination page