Marriott International has unveiled Taste of the Caribbean and Latin America menus at five pilot hotels in the region — St. Kitts Marriott Resort & The Royal Beach Casino, Renaissance Sao Paulo Hotel, Santiago Marriott Hotel, JW Marriott Hotel Lima and Aruba Marriott Resort & Stellaris Casino.
Each farm-to-table-inspired menu was curated by the hotels’ executive chefs and highlights local culinary offerings and locally sourced ingredients.
Specific dishes include sea bass with roasted heart of palm, Brazil nuts and basil-infused olive oil by Chef Gayber Silveira at Renaissance Sao Paulo and confit suckling pig with quince-apple puree, peach-thyme juice and a parsley and celery salad by Chef Julio Ferradas at JW Marriott Hotel Lima.
“This regional program was a truly collaborative effort with our talented chefs working side by side with local providers,” said Craig Smith, president of the Caribbean and Latin America at Marriott International. “We have set our regional culinary experts’ imaginations free by allowing them to use their cultural heritage and strong culinary skills to develop a series of sumptuous menu options that rival any stand-alone restaurant.”