W Algarve, bringing bold flavors to Portugal’s southern coast, has launched a series of immersive culinary masterclasses for guests. Guests are invited to taste, learn, and create alongside expert chefs and mixologists. Across the hotel’s signature venues, W Algarve transforms dining into hands-on experiences to deepen guests’ connection to local and international flavors.

Meyyafushi Maldives invites guests to discover an exclusive culinary destination nestled six metres beneath the surface and surrounded by coral reefs and the vibrant marine life of the Maldives, BUBBLE offers an immersive dining experience where culinary excellence meets the wonders of the underwater world.

Following the announcement of the return of the World Gourmet Festival at Anantara Siam Bangkok Hotel from 29 September to 4 October 2026, this year's festival celebrates an extraordinary culinary collaboration between Latin America, France and the United States, while unveiling the first three internationally acclaimed chefs confirmed for the event.

Rhoda Magbitang, Executive Chef of Mauna Lani, Auberge Collection’s iconic oceanfront restaurant CanoeHouse in Hawai’i, has been announced the season 23 winner of Bravo’s Top Chef, cementing her place as one of the country’s most extraordinary culinary talents. To celebrate the milestone, Chef Magbitang will host a series of exclusive culinary collaborations across select Auberge Collection destinations, bringing her award-winning cuisine to life with guest chefs and collaborators.

United Airlines has been recognised with multiple honours at the 40th anniversary Business Traveller Cellars in the Sky Awards in London, reinforcing the airline’s position as a leader in premium onboard wine experiences. The airline received a Gold Medal in the ‘Business Class Red Wine’ category for The Mascot Cabernet Sauvignon 2019, which judges praised for its “exceptional depth, rich fruit tannins, great balance and presence”. United also secured Gold in the ‘Drinks Innovation: Bespoke Drinks Partnership’ category for its collaboration with Champagne Laurent-Perrier and the bespoke Laurent-Perrier “La Cuvée”, UA 100, created to celebrate United’s 100th anniversary and mark a century of connecting customers around the world.

For the next three months, Swiss International Air Lines (SWISS) will serve culinary creations from the Canton of Nidwalden to its First and Business Class guests on long-haul flights departing Switzerland. The dishes have been created by Fabian Inderbitzin, Head Chef at Seerestaurant Belvédère in Hergiswil, located on the picturesque shores of Lake Lucerne. With his passion for regional produce and his ‘haute cuisine du terroir,’ which combines tradition with influences from around the world, he has earned both a Michelin star and 17 GaultMillau points.