The event attracted participation from nearly 90 Marriott International hotels across Greater China, with 12 outstanding teams emerging through rigorous evaluations of creative concepts, tea extraction techniques, and food pairing innovations to redefine Ceylon tea luxury in Shanghai.
At the Dilmah & Marriott International Natural Luxury Sommelier Challenge, we spoke with Dilhan C. Fernando, Chairman of Dilmah Tea, about redefining tea’s role in luxury hospitality and the brand’s strategic ambitions.
Q1: How does the Natural Luxury Sommelier Challenge redefine tea service in luxury hospitality?
Dilhan C. Fernando: “This initiative elevates tea beyond tradition by fusing luxury with consciousness. Twenty-first-century luxury is rooted in nature, wellness, and taste. Our challenge teaches professionals to honor tea’s bioactive integrity—its antioxidants, health benefits, and terroir—whether crafting cocktails or pairing with gastronomy. Respecting tea means respecting oneself; you protect its medicinal legacy while creating multisensory experiences that align with modern wellness trends.”
Q2: Why host the next challenge in China, and how does this align with Dilmah’s expansion strategy?
Dilhan C. Fernando: “China, tea’s birthplace, understands its complexity, yet younger generations are drifting toward sugary alternatives. We’re not chasing mass-market dominance; we aim to reignite reverence for tea among sophisticated luxury consumers. By introducing Sri Lankan tea traditions alongside China’s own heritage—through mixology, tea-infused chocolates, or gin pairings—we showcase tea as a taste adventure. This isn’t about competition; it’s about complementing China’s tea culture with innovation.”
Q3: What distinguishes Dilmah in a competitive luxury F&B landscape?
Dilhan C. Fernando: “We’re custodians of tea’s soul. While others commoditize, we celebrate its artistry: sunshine, soil, and craftsmanship shape every leaf. Dilmah isn’t driven by price wars but by passion—my father’s legacy. Five-star partners choose us because we offer traceability, ethical practices, and teas that express their origin. Sip a Dilmah tea, and you taste the winds of Sri Lanka’s highlands—that’s irreplicable luxury.”
Q4: How does the challenge position tea as essential to fine dining and mixology?
Dilhan C. Fernando: “By collaborating with bartenders and chefs, we prove tea’s versatility as a living ingredient. Imagine a tea-smoked toothfish or a bergamot-infused cocktail—each dish tells a story of nature’s craftsmanship. Tea isn’t just a beverage; it’s a bridge between generations seeking authenticity. For youth craving connection to nature, our creations offer luxury that nourishes body and soul.”
Conclusion
Dilmah’s Natural Luxury Sommelier Challenge cements tea’s status as a pillar of conscious luxury, blending heritage with avant-garde creativity. As the competition heads to China, the brand reaffirms its commitment to ethical innovation, inviting a new generation to rediscover tea’s timeless allure.
Throughout the competition, participants demonstrated exceptional dedication by masterfully integrating Dilmah’s premium Ceylon teas into their culinary and beverage creations. Drawing inspiration from the tea’s natural essence, artisans harmonized traditional craftsmanship with sustainable philosophies across every dish and drink.
A distinguished panel of four judges—Mr. Dilhan C. Fernando, Chairman of Dilmah; Mr. Stephen Lim, Director of Restaurants & Bars for Marriott International Greater China; Mr. Sven Wunram, Culinary Director of Marriott International Greater China; and Mr. Ho Hoang Huy, renowned Vietnamese mixologist—conducted meticulous evaluations of each entry. Following rigorous scoring, the Wuhan Marriott Hotel Wuchangteam and The Ritz-Carlton Hong Kong team emerged as joint champions of the Natural Luxury Sommelier Challenge- China Edition, recognized for their outstanding innovation and execution.
(From left to right: Sven Wunram, Culinary Director, Marriott International Greater China; Stephen Lim, Director of Restaurants & Bars, Marriott International Greater China; Dilhan C. Fernando, Chairman of Dilmah; Ho Hoang Huy, renowned Vietnamese mixologist)
During the competition, Mr. Michael Malik, Chief Operations Officer,Marriott InternationalGreater China, attended the event to observe participants showcasing innovative techniques at the JW Marriott Hotel Shanghai Fengxian.
(Left: Dilhan C. Fernando, Chairman of Dilmah; Right: Michael Malik, Chief Operating Officer, Marriott International Greater China)
At the post-competition gala dinner, Mr. Dilhan C. Fernando, Chairman of Dilmah, delivered a keynote address emphasizing the brand’s dual commitment to tea excellence and sustainability. “Dilmah’s exceptional quality and rich brand heritage have not only earned industry-wide acclaim but also pioneered innovative applications of Ceylon tea in gastronomy and mixology,” he stated.
The Chairman detailed Dilmah’s uncompromising production standards: “As a single-origin tea pioneer, we handpick only the ‘two leaves and a bud’ from Sri Lankan estates, with fresh processing and onsite packaging to preserve nature’s authentic flavor profile—a true luxury experience.”
Highlighting environmental stewardship, Mr. Fernando outlined Dilmah’s sustainable framework: “Through fair trade practices and eco-conscious cultivation methods, we safeguard both ecosystems and tea growers’ livelihoods. Our CSR initiatives further empower tea communities by supporting educational programs for underprivileged children and generational tea craftsmanship, honoring our solemn commitment to nature, culture, and tradition.
The Natural Luxury Tea Art Challenge witnessed extraordinary talent, with multiple competitors demonstrating profound expertise in tea craftsmanship. Several participants redefined gastronomic pairings through innovative tea-and-food synergy, generating fresh inspiration for Dilmah's product development.
Notably, stage performances by select contestants highlighted the elevated service standards of professional tea sommeliers, while exceptional collaborative synergy among teams underscored the competition's emphasis on operational excellence.
(Best Inspirational Tea Beverage Award: Charles Kaderabek, Renaissance Harbor View Hong Kong Hotel Left: Roshan Tissaaratchy, Executive Director of Dilmah; Right: Zinna Zhang, JW Marriott Shanghai Fengxian GM)
Best Food Pairing Award: Lydia Song, The Shanghai EDITION
Left: Daisy Yu, Senior Director of Rooms Operations; Right: Robin Zheng, Chairman of Yifu Foods
Best Tea Sommelier Award: Amanda Au Yeung, The Ritz-Carlton Hong Kong
Left: Sherwin Ji, Senior Director of F&B Operations, Greater China; Right: Maggie Yin, General Manager of Yifu Foods
Best Tea-Inspired Team Collaboration Award: Christ Dong& Rain Huang, The Westin Guangzhou
Left: Hannie Li, Director of Talent Management, Marriott International Greater China; Right: Annie Yang, General Manager of Dilmah China
