Marriott International is launching a Culinary Academy across Australia, New Zealand, and the Pacific Islands in response to the region’s ongoing chef shortage, marking the hospitality giant’s first initiative of this kind in the area.
The program, with its inaugural cohort beginning in February 2026, offers a workplace-based apprenticeship model that combines certified training with hands-on experience at Marriott hotels across the region. Over two years, apprentices will work toward a Certificate III in Commercial Cookery while receiving mentorship from the company’s culinary directors.
The curriculum covers essential skills including kitchen operations, food safety, pastry, butchery, international cuisine, and sustainability practices. All training is delivered on-site at Marriott properties throughout the region.
In a notable departure from standard apprenticeship compensation, Marriott is offering participants a minimum wage of $23 per hour—significantly above Australia’s typical apprenticeship rates. The company will also provide professional tools, uniforms, knife sets, and access to staff discounts and flexible working arrangements.
“Being part of building the ANZP Culinary Academy is amazing,” said Belinda Tuckwell, Executive Chef at Sheraton Grand Mirage Resort Port Douglas. “I’m looking forward to mentoring and inspiring our new recruits.”
Tuckwell, whose culinary journey began cooking with her grandmother, recently developed Lagoon House, a modern Asian restaurant that exemplifies the innovation the academy aims to cultivate.
The program includes an annual culinary workshop in Melbourne, and upon completion, graduates will receive formal certification and job offers at Marriott properties across Australia, with plans to expand into New Zealand and the Pacific Islands.
With 33 hotels and resorts in Australia and more than 9,600 properties worldwide, Marriott offers apprentices significant career mobility. The company’s culinary credentials include eight Michelin stars across the Asia-Pacific region, multiple Chef Hat Awards, and several venues listed among Asia’s 50 Best Bars and Restaurants.
Kevin Ing, a first-year apprentice at Sheraton Grand Sydney Hyde Park, said the program’s appeal lies in both the craft and the impact. “I became a chef because I love cooking for people and seeing their faces light up from my food,” he said. “The sense of accomplishment when we send out food during a busy service is huge.”
Paul Smart, Director of Culinary at JW Marriott Gold Coast, credited Marriott’s supportive environment for his professional growth, including leading Citrique to earn a Chef Hat Award. “It was great to see a vision come to life,” Smart said of the restaurant’s recognition.
Applications for the February 2026 cohort are now open through the Marriott International Careers portal.
