Australia’s culinary scene is about to get a major boost. In response to the nationwide chef shortage, Marriott is proud to launch the Culinary Academy: a first-of-its-kind initiative in the region designed to attract, train, and inspire the next generation of culinary talent.
But this isn’t just about filling roles, it iss about building meaningful careers, nurturing creativity, and offering a future where chefs can thrive. At Marriott, the kitchen is more than a workplace; it’s a place to learn, innovate, and belong.
The Academy marks a bold step forward for the hospitality industry across Australia, New Zealand, and the Pacific Islands. It offers a structured, workplace-based apprenticeship model that combines certified training with hands-on experience, all delivered on-site at Marriott hotels. Apprentices will be mentored by leading culinary directors and trained through modules that cover everything from kitchen operations and food safety to pastry, butchery, international cuisine, and sustainability practices. At the end of the two year training, apprentices will receive a cert III in Commercial Cookery.
For Belinda Tuckwell, Executive Chef at Sheraton Grand Mirage Resort Port Douglas, the journey began with family. “Home cooked meals with my family and cooking with my grandmother fueled my culinary obsession,” she says. Today, she’s helping shape the industry’s future. “Being part of building the ANZP Culinary Academy is amazing. I’m looking forward to mentoring and inspiring our new recruits.” Belinda’s leadership has already made an impact—her work in developing Lagoon House, a modern Asian restaurant, reflects the kind of innovation the Academy aims to foster.
Paul Smart, Director of Culinary at JW Marriott Gold Coast, has seen firsthand how a supportive environment can elevate a chef’s potential. “During my four years here, I’ve developed my skills and learned more about myself,” he says. One of his proudest moments came when Citrique, the hotel’s signature restaurant, earned a Chef Hat Award. “It was great to see a vision come to life,” he recalls.
That same spirit drew Kevin Ing to the Sheraton Grand Sydney Hyde Park, where he’s now a first-year apprentice. “I became a chef because I love cooking for people and seeing their faces light up from my food,” he says. Kevin is embracing the fast-paced nature of the role and the guidance he receives from his team. “The sense of accomplishment when we send out food during a busy service is huge.”
Apprentices will be paid $23/hour, significantly above the standard apprenticeship rate in Australia. Marriott provides professional tools, uniforms, and a knife set, along with access to staff discounts, flexible working conditions, and an annual culinary workshop in Melbourne. Upon completion, apprentices will receive formal certification and be offered culinary positions at Marriott properties across Australia—with expansion into New Zealand and the Pacific Islands on the horizon.
With 33 hotels and resorts in Australia and over 9,600 properties worldwide, Marriott offers unparalleled career mobility. Its culinary reputation is backed by 8 Michelin stars across APEC, multiple Chef Hat Awards, and several venues listed among Asia’s 50 Best Bars and Restaurants.
Applications are now open for the first cohort, beginning in February 2026. If you’re ready to turn your passion into a profession, visit the Marriott International Careers portal or complete this form to express your interest and take the first step toward a rewarding culinary career.
