The award-winning dining destination at InterContinental Phuket Resort introduces a new era of fermentation-led gastronomy inspired by “The Three Worlds"
hom has established itself as one of Phuket's most iconic dining destinations. The arrival of Chef Marcelo and Chef Guillem brings new energy to our commitment to culinary excellence.”
— Bjorn Courage, General Manager of InterContinental Phuket Resort.
PHUKET, THAILAND, July 1, 2026 /EINPresswire.com/ -- hom, the acclaimed fine dining destination at InterContinental Phuket Resort, announces an exciting new chapter with the appointment of Chef de Cuisine
Marcelo Baruch and R&D Chef Guillem Aran, alongside the debut of its latest tasting menu concept, Tribhumikatha or “The Three Worlds.”Recognised as one of Phuket’s most celebrated culinary destinations, hom continues to redefine destination dining through innovative cooking, master craftsmanship, and immersive storytelling. Rooted in the philosophy that fermentation unlocks flavour, the restaurant’s latest evolution invites guests to rediscover Thailand’s culinary heritage through a deeply expressive and contemporary lens.
Set within the ethereal Sawan Pavilion overlooking Kamala Bay, hom has become synonymous with refined dining experiences that blend artistry, culture, and sustainability. The introduction of Chef Marcelo and Chef Guillem marks a significant milestone in further elevating the restaurant’s creative direction and guest experience.
Born in Brazil, Chef Marcelo Baruch brings an international perspective shaped by experience in Michelin-recognized kitchens across São Paulo and Bangkok. His culinary journey includes roles at renowned establishments such as Nusara, Rosewood São Paulo, and most recently as Head Chef at Lanhyai. His cuisine reflects a thoughtful balance between South American and Asian influences, refined through classical European techniques.
At hom, Chef Marcelo leads with a philosophy grounded in purpose, precision, and hospitality. Through fermentation and carefully sourced ingredients, he creates menus that are layered, expressive, and deeply intentional.
“Cuisine should create emotion, memory, and connection,” said Chef Marcelo Baruch, Chef de Cuisine at hom. “At hom, fermentation is not simply a technique; it is a language that reveals depth, history, and identity within every ingredient. With Tribhumikatha, we wanted to create a journey that feels both rooted and unexpected.”
Joining him is R&D Chef Guillem Aran, a graduate of the prestigious Basque Culinary Center whose research-driven approach adds a dynamic dimension to hom’s culinary innovation. Having honed his craft in Spain, Denmark, and Bangkok, including experience with the R&D team at Alchemist, Chef Guillem brings a strong focus on experimentation, sensory exploration, and alternative ingredients.
Chef Marcelo Baruch introduces Tribhumikatha, a new tasting experience inspired by the concept of “The Three Worlds” — a narrative interpretation of land, water, and spiritual realms expressed through flavour, texture, and fermentation.
The menu unfolds through a series of evocative dishes designed to surprise and engage the senses. Highlights include Mushroom & Beef, showcasing rich umami complexity through fermentation, and Duck Naem Khao, which explores Southeast Asian fermentation traditions through miang kham culture while integrating aging and grilling techniques developed through the chefs’ international experiences.
Additional creations such as Tofu, Caviar & White Chocolate, Crab & Rice, and Corn, Kombu & Caviar further demonstrate the kitchen’s ability to blur boundaries between tradition and modernity while maintaining elegance and restraint.
Complementing the culinary experience, hom also offers thoughtfully curated beverage pairings, including unique fermentation-inspired non-alcoholic creations and premium sommelier selections designed to deepen the narrative of each course. Each pairing has been carefully crafted to harmonise with both the dishes and the overarching concept by Watchara Leelao, affectionately known as Khun Bird, Restaurant Manager and professional sommelier at hom.
“hom has established itself as one of Phuket’s most iconic dining destinations, celebrated for its creativity, storytelling, and exceptional guest experiences,” said Bjorn Courage, General Manager of InterContinental Phuket Resort. “The arrival of Chef Marcelo and Chef Guillem introduces an exciting new energy and vision that further strengthens our commitment to culinary excellence and innovation.”
As Phuket continues to evolve into a global luxury travel destination, hom remains at the forefront of the island’s gastronomic landscape, inviting discerning travellers and local diners alike to discover a dining journey unlike any other.
hom welcomes guests from Tuesday to Saturday, with dinner journeys beginning at 18:30 hrs. Guests may choose between six or nine moments of discovery, each crafted to immerse diners in the restaurant’s evolving culinary philosophy.
For more information or reservations, please contact:
hom Restaurant
333 Moo 3, Kamala, Kathu, Phuket 83150 Thailand
T: +66 (0) 76 629 999
F: +66 (0) 76 629 990
E: reservations@hom-restaurant.com
W: https://phuket.intercontinental.com/dining/hom
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