Hom names new chef team, launches fermentation-led tasting menu in Phuket

Hom at InterContinental Phuket Resort has appointed Chef de Cuisine Marcelo Baruch and R&D Chef Guillem Aran and unveiled a new tasting menu, Tribhumikatha, in Phuket, Thailand. The move pushes the restaurant deeper into fermentation-led fine dining as Phuket competes for luxury travelers and high-end culinary attention.

Why it matters: - hom is sharpening its position as one of Phuket’s top fine dining destinations with a new chef team and a more experimental menu direction. - The restaurant’s latest shift leans into fermentation, a technique that can deepen flavor and differentiate its food story in a crowded luxury dining market. - The launch also reinforces InterContinental Phuket Resort’s effort to use signature restaurants as a draw for travelers and local diners.

What happened: - hom announced Chef de Cuisine Marcelo Baruch and R&D Chef Guillem Aran as the newest additions to its kitchen leadership. - The restaurant also debuted Tribhumikatha, a tasting menu concept built around “The Three Worlds.” - hom is located at InterContinental Phuket Resort in the Sawan Pavilion overlooking Kamala Bay. - The restaurant said it welcomes guests Tuesday through Saturday, with dinner service starting at 18:30. - Diners can choose six or nine moments of discovery.

The details: - Tribhumikatha interprets land, water and spiritual realms through flavor, texture and fermentation. - Menu highlights include Mushroom & Beef, Duck Naem Khao, Tofu, Caviar & White Chocolate, Crab & Rice, and Corn, Kombu & Caviar. - Duck Naem Khao draws on Southeast Asian fermentation traditions and miang kham culture. - The beverage program includes fermentation-inspired non-alcoholic pairings and premium sommelier selections. - Watchara Leelao, known as Khun Bird, oversees the pairing program as restaurant manager and professional sommelier. - Chef Marcelo Baruch was born in Brazil and has worked in Michelin-recognized kitchens in São Paulo and Bangkok. - His background includes Nusara, Rosewood São Paulo and Lanhyai, where he served most recently as head chef. - Chef Guillem Aran graduated from the Basque Culinary Center and worked in Spain, Denmark and Bangkok, including with the R&D team at Alchemist.

Between the lines: - hom is not just adding new personnel; it is signaling a more research-driven and narrative-based approach to dining. - The restaurant is using fermentation, storytelling and tasting-menu structure to make its food feel more distinctive and destination-worthy. - InterContinental Phuket Resort is clearly leaning on culinary innovation to support its luxury brand identity.

What's next: - hom will continue serving the new menu format to guests booking dinner seatings. - The restaurant is likely to keep building its identity around fermentation and multi-sensory tasting experiences. - Phuket’s positioning as a luxury travel hub gives hom room to attract both resort guests and outside diners looking for high-end dining.