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In Marriott International's hotel network across the Asia-Pacific region (excluding China), women currently make up approximately 40% of the growing workforce in Food & Beverage and Service, from kitchens and bars to restaurants and operations. The Artisan Award was created as a regional forum to share their professional stories, allowing their individual contributions to transcend the confines of individual hotels and resonate on a broader stage.
The inaugural Artisan Award season received nearly 100 nominations from hotels across the region, reflecting the depth of the culinary and food service workforce at Marriott International. The hotels not only nominated outstanding individuals but also expressed pride in honoring those who are making a significant impact on business operations, management, and customer experience. Winners were selected through a rigorous evaluation process based on specific achievements and impacts.
The first five women were honored in Bangkok as part of Marriott International's Women in Leadership event, further reinforcing the company's commitment to expanding opportunities for women at all levels. These individuals represent a dynamic generation of women in the Food & Beverage and Food Service industry, and demonstrate their growing influence in reshaping leadership standards in the regional hospitality sector.
“In the Food & Beverage and Catering sector, our female colleagues are playing a vital role in driving innovation and raising operational standards, with passion and clear direction,” shared Petr Raba, Vice President of Food & Beverage and Catering at Marriott International in Asia Pacific (excluding China).
“The Artistan Award is established as a regional recognition mechanism to acknowledge individuals who are contributing to enhancing customer experiences and creating tangible value for business and operations in a highly competitive industry. The launch of the award on International Women's Day also reflects Marriott’s long-standing commitment to expanding opportunities, fostering inclusion, and developing an increasingly diverse generation of leaders.”
The five winners of 2026 comprehensively reflect expertise in the culinary and food service industry, from the front desk to the backstage, from culinary innovation and beverage strategy to service leadership and operational efficiency. Despite their diverse career paths, they have all made their mark with measurable results in business performance, team engagement, and customer satisfaction.
Aaira Monica – Restaurant Manager at The Westin Desaru Coast Resort, Malaysia
Aaira began her hospitality career in 2014 as a receptionist at Miri Marriott Resort & Spa, subsequently progressing through various roles in Food & Beverage and Food & Beverage to Engineering. She has worked at prominent luxury hotels such as The Ritz-Carlton Kuala Lumpur and Aloft Kuala Lumpur Sentral. Aaira has distinguished herself with impressive revenue results and outstanding customer experiences, thanks to her leadership of a disciplined, efficient, and highly collaborative team. In an effort to combine innovation and sustainability, she has implemented initiatives such as non-alcoholic wellness beverages and the use of locally grown herbs to reduce waste.
Amrita Biswas – Sous Chef at The Westin Hyderabad Hitec City, India
Sous Chef Amrita possesses over 10 years of culinary experience and a passion for blending traditional Indian flavors with contemporary Western techniques. A graduate of the Institute of Hotel Management Kolkata, she has worked with leading hotel brands in India and joined Marriott International in 2023, playing a key role in the launch of The Westin Hyderabad Hitec City, Marriott's first hotel led by a female team in key operational positions. Known for her innovative, inclusive, and sustainability-oriented mindset, Amrita develops teams through professional training and mentoring, while creating memorable guest experiences, demonstrating how operational discipline and sustainability thinking can foster both a positive work culture and business success.
Pakpilai Chianman (Som) – Executive Sous Chef for Banquets at Bangkok Marriott Marquis Queen's Park, Thailand
Sous Chef Som joined the Bangkok Marriott Marquis Queen's Park in 2018 as Junior Sous Chef of the Siam Tea Room and subsequently became a key figure in the opening of the hotel's restaurant and bar spaces. A formally trained Thai chef, she possesses a strong foundation in traditional flavors and the ability to execute modern banquets. Known for her operational discipline combined with creativity, Som leads large-scale culinary events that increase customer engagement and directly contribute to revenue growth. With her disciplined banquet operations, creative culinary storytelling, and leadership skills, she has proven that culinary artistry can go hand in hand with financial success.
Pham Thi Quynh Trang – Lounge Manager at Vinpearl Landmark 81, Autograph Collection, Vietnam
Trang graduated with a degree in hospitality and brought seven years of experience from JW Marriott Hanoi and JW Marriott Phu Quoc to Vinpearl Landmark 81, Autograph Collection. She reimagined The Cloud as a "two-in-one" space: a dynamic café during the day and a modern cocktail destination when night falls. With her thoughtful and approachable leadership style, Trang developed the barista, mixologist, and sommelier team through training, fostering curiosity in their work, and a constant desire for improvement. She raised operational standards in the spirit of luxury service while implementing sustainable initiatives, from prioritizing an eco-friendly wine selection to a program for reusing coffee grounds for spa-related activities, thereby inspiring innovation within the team and enhancing the guest experience.
Sue Sein Chai – Food & Beverage Manager at W Singapore – Sentosa Cove, Singapore
Susan began her career at Marriott International in 2016 as an intern at The St. Regis Kuala Lumpur, establishing a solid foundation in the luxury service environment. She then developed her business acumen and experience-building skills at W Kuala Lumpur, progressing from a reservation clerk at the restaurant and bar to Assistant Manager of WOOBAR and Restaurant Manager of FLOCK. With a data-driven leadership style and a strong connection to operational practices, Susan strategically implements beverage initiatives while maintaining tight control over business performance. She also empowers her team, enhances brand image, and creates memorable guest experiences with clearly quantifiable financial results.
