30-04-2025
The Gritti Palace Updates Its Culinary Program with MAD Academy
The Club Del Doge Restaurant at Gritti Palace implements sustainable dining changes.
The Gritti Palace, a Luxury Collection Hotel, Venice, has long played a prominent role in Venetian history. Built in 1475 as the residence of Doge Andrea Gritti, the palazzo overlooks the Grand Canal, directly across from the Santa Maria della Salute basilica. It was converted into a hotel in the late 19th century and later became part of The Luxury Collection, a portfolio of distinctive properties under Marriott Bonvoy. Though the interiors were restored most recently in 2013, The Gritti Palace has retained its original layout and historical architecture. Inside, period furnishings, Murano glass chandeliers, and textiles from Venetian design house Rubelli reference the city's legacy of craftsmanship.
Over the years, the hotel has hosted a number of well-known figures, including Ernest Hemingway, who used the property as a setting in his novel Across the River and Into the Trees. Today, The Gritti Palace remains one of the most high-profile properties in Venice, recognized for its location and design and its role in preserving Venetian heritage.
Now, the hotel is updating one of its most visible guest-facing offerings — its culinary program — with a sustainability-driven approach. The initiative is part of a new partnership between The Luxury Collection and MAD Academy, the nonprofit founded by chef René Redzepi of Copenhagen's Noma.
The MAD Academy is working with luxury hotels to transform their culinary programs to be more local and sustainable.
Launched in 2019, MAD Academy provides training and education for hospitality professionals seeking to improve their environmental practices and leadership skills. Executive Director Melina Shannon-DiPietro leads the organization and features a faculty of culinary and hospitality visionaries. In November 2024, MAD Academy hosted an inaugural workshop for 13 chefs from The Luxury Collection properties in Copenhagen. The program included sessions led by chefs and food-system changemakers such as Matthew Orlando (formerly of Per Se), Portia Hart (Blue Apple Beach), and Christian Puglisi (Bæst, Mirabelle Spiseria).
Representing The Gritti Palace at the program was Junior Sous Chef Samuele Pasquetto, who plays a key role in the kitchen of Club del Doge, the hotel's acclaimed fine dining restaurant. Pasquetto has been with The Gritti Palace for over three years, working under Executive Chef Alberto Fol to deliver Venetian cuisine that balances heritage and innovation. Prior to joining the hotel, Fol spent four years at Hilton Molino Stucky Venice. His participation in the MAD training reflects his commitment to sustainability and the hotel's broader investment in change at the culinary level.
One of the seasonal dishes created by MAD Academy.
The three-day training focused on several key areas: reducing food waste, prioritizing hyperlocal and seasonal sourcing, and developing leadership strategies to implement sustainable practices within the constraints of luxury hospitality. According to MAD's Executive Director Melina Shannon-DiPietro, the program was designed to encourage real-world application across various hotel environments.
Nicolas Marzioni, Vice President of Food & Beverage for Europe at Marriott International, said the partnership gives chefs time and space to incorporate change at their own pace. 'Each of our properties is unique, and we work closely with our chefs to develop sustainable strategies tailored to their environments,' he said. 'Whether it's sourcing locally or minimizing food waste, our goal is to adopt thoughtful, individualized practices that align with the distinct character of each hotel.'
Explorer's Library at Gritti Palace retains its historical ambiance, while behind the scenes, the culinary program undergoes refinement.
At The Gritti Palace, changes start in the kitchen, namly — ingredient sourcing. The hotel's Epicurean School cooking classes, popular with guests for years, have been restructured to include morning trips to the nearby Rialto Fish Market. Participants can select seafood and produce alongside hotel chefs before returning to the property to prepare seasonal dishes. The hotel has also expanded its agricultural footprint: two garden plots — one on Giudecca Island and another on Mazzorbetto Island — now provide vegetables and herbs, including over 6,000 artichoke plants. Those artichokes appear in seasonal dishes at the Club del Doge restaurant and in welcome gifts and turndown service amenities.
Integrating sustainability into daily operations doesn't change the feel of the guest experience. Instead, it provides a framework for transparency and accountability within the hotel's supply chain. According to The Luxury Collection, the ultimate aim is to connect guests to the place through food while supporting local ecosystems and communities.
A popular spot with guests at tourists at night, the Riva Bar at Gritt Palace.
The Gritti Palace is not alone in implementing changes. As part of the partnership with MAD Academy, other properties in the brand's global portfolio are rolling out tailored culinary programs.
At The Romanos, a Luxury Collection Resort in Costa Navarino, Greece, chefs have partnered with regional farms to source ingredients for a new 'Risotto of the Month' special. The dish is served with a hand-painted postcard listing the recipe so guests can recreate it at home. The resort also hosts a monthly 'Four-Hands Dinner,' where visiting chefs work alongside the in-house culinary team to explore seasonal, local products from the Messenia region.
In Yerevan, Armenia, The Alexander, a Luxury Collection Hotel, sources dairy from small producers in Vayots Dzor for breakfast offerings and desserts, including a panna cotta made with local honey and cream. In Colorado, The Hythe in Vail partners with Fitch Ranch Artisan Meat Co. to supply local meats. At Hotel Grande Bretagne in Athens, the team sources organic figs from a family-owned farm in Southern Evia, supporting a region that's experienced climate-related challenges in recent years.
The Luxury Collection plans to expand the partnership with additional workshops and training modules through 2025, with continued support from MAD Academy's alums and advisory network.
One of the hotel's historical rooms.
At The Gritti Palace, changes in the culinary program reflect a broader shift in the world of luxury hospitality. Though greenwashing remains a valid concern, upmarket hotels increasingly view sustainability as integral to the future of their brands — and many are proving so through action not just words. A recent poll showed that travelers are increasingly concerned about their footrpint on the environment and their impact on communities. Fortunately, brands are listening.
'The Luxury Collection's hotels and resorts have always reflected and defined their destinations,' said Bruce Rohr, Global Brand Leader of The Luxury Collection. 'With that comes an opportunity to preserve and enhance the unique locales we're privileged to be part of.'
Across its portfolio, The Luxury Collection uses culinary programming for long-term environmental goals — working with farmers, chefs, and local suppliers to build more resilient hospitality models. At The Gritti Palace, the effort is as local as a walk to the fish market and as granular as a farming a garden bed on Giudecca. For a property built on history, the next chapter is about staying relevant — and doing so with care.
