hom adds two chefs and launches a fermentation-led tasting menu in Phuket

InterContinental Phuket Resort’s hom has named Chef Marcelo Baruch as chef de cuisine and Chef Guillem Aran as R&D chef as it debuts Tribhumikatha, a new tasting menu built around fermentation and the idea of “The Three Worlds.” The move is meant to deepen the restaurant’s storytelling and sharpen its place in Phuket’s luxury dining scene.

Why it matters: - hom is pushing deeper into fermentation-led fine dining, which could help the Phuket restaurant stand out in a crowded luxury market. - The new menu concept ties Thai culinary heritage to a more contemporary, experimental format. - The chef appointments add new technical and creative leadership to the restaurant’s kitchen.

What happened: - hom at InterContinental Phuket Resort announced the arrival of Chef de Cuisine Marcelo Baruch and R&D Chef Guillem Aran. - The restaurant also introduced Tribhumikatha, a new tasting menu concept inspired by “The Three Worlds.” - hom is located in the Sawan Pavilion overlooking Kamala Bay in Phuket, Thailand.

The details: - 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 as head chef. - Chef Marcelo’s cooking blends South American and Asian influences with classical European techniques. - At hom, Chef Marcelo focuses on purpose, precision, hospitality, fermentation and carefully sourced ingredients. - Chef Guillem Aran is a graduate of the Basque Culinary Center. - Chef Guillem has worked in Spain, Denmark and Bangkok, including with the R&D team at Alchemist. - Tribhumikatha interprets land, water and spiritual realms through flavour, texture and fermentation. - The menu includes Mushroom & Beef, Duck Naem Khao, Tofu, Caviar & White Chocolate, Crab & Rice, and Corn, Kombu & Caviar. - The Duck Naem Khao dish draws on miang kham culture and uses aging and grilling techniques. - hom offers beverage pairings that include fermentation-inspired non-alcoholic drinks and premium sommelier selections. - Watchara Leelao, known as Khun Bird, is the restaurant manager and professional sommelier overseeing the pairings. - hom welcomes guests Tuesday through Saturday, with dinner service beginning at 18:30. - Guests can choose six or nine “moments of discovery” in the tasting menu. - Reservations and more information are available at the restaurant’s website. - The media materials include a download link for images.

Between the lines: - The chef hires suggest hom is trying to strengthen both culinary experimentation and consistency in execution. - The emphasis on fermentation, storytelling and sensory pairing positions the restaurant as experience-driven rather than purely technique-driven. - InterContinental Phuket Resort is leaning on hom as a signature dining asset as Phuket grows as a luxury travel destination.

What's next: - hom will continue serving its new tasting journeys under the leadership of Chef Marcelo and Chef Guillem. - The restaurant is likely to use Tribhumikatha as the framework for its next phase of menu development and guest experience. - The broader resort appears set to keep using signature dining as part of its brand identity.