Meet the Team

Welcome to the culinary odyssey guided by Executive Chef Marco Turrati at InterContinental Phuket Resort. With over a decade of expertise within the InterContinental Hotels Group, Chef Marco orchestrates a symphony of flavors, crafting exquisite menus for seven distinctive award-winning dining outlets and oversees in-room dining. Most recently Chef Marco has been the driving force behind the resort's pivot to Sustainable Gastronomy. 

Originating from Italy, his global culinary journey through Barcelona, Rome, and Dubai imparts a sophisticated touch to every dish. Chef Marco's commitment transcends the kitchen; he played a pivotal role in launching various dining outlets across Southeast Asia. Under Chef Marco Turrati's guidance, the culinary team at InterContinental Phuket Resort has achieved remarkable success since the hotel's opening in 2019. 

Indulge in the culinary mastery of Executive Sous Chef Pittaya Suppanarm (Moung) at InterContinental Phuket Resort. With a culinary journey spanning over two decades, Chef Moung seamlessly blends Thai and international flavors, creating an exquisite fusion on every plate. His meticulous attention to detail and culinary flair shine through in the creative dishes meticulously presented across the resort's diverse dining outlets. 

Fluent in both Thai and English, Chef Moung is committed to delivering exceptional customer service, ensuring each guest at InterContinental Phuket Resort experiences culinary excellence with a touch of personalized hospitality. Immerse yourself in a gastronomic adventure curated by Chef Moung, where each dish is a testament to his harmonious blend of culinary expertise and passion, promising a dining experience that transcends the ordinary. 

Experience a passionate culinary odyssey led by the vibrant and talented Outlet Chef Chalermwut Srivorakul (Nui) at Jaras Restaurant. With a decade-long journey in the world of gastronomy and accolades from the esteemed Thailand International Culinary Cup, Chef Nui infuses each dish with a rich tapestry of Thai roots and fine dining innovation. Prepare to be captivated as Chef Nui takes you on a gastronomic adventure, seamlessly blending modern Thai cuisine with progressive presentation. 

His culinary prowess shines as he artfully highlights the finest sustainable ingredients sourced from local farmers and fishermen, creating a dining experience that transcends the ordinary and has been recognised on the Michelin Guide. At Jaras Restaurant, let this young talent redefine your culinary expectations, as he passionately crafts dishes that not only tantalize the taste buds but also tell a story of, sustainable gastronomy, innovation and dedication. Immerse yourself in a fine dining setting where Chef Nui's passion for creating unforgettable culinary moments becomes a symphony for the senses.

Taste on a passionate culinary journey with Outlet Chef Alexandre Frechette at Pinto, within the embrace of InterContinental Phuket Resort. A maestro of flavors, this French-Canadian culinary virtuoso orchestrates a symphony of tastes that transcends the ordinary. With a rich 12-year legacy in the F&B industry, Chef Alex infuses each dish with innovation, meticulous attention to detail, and an unwavering commitment to culinary excellence. 

In the heart of Pinto, Chef Alex serves as the creative force, ensuring a standard that reaches beyond perfection—imbued with impeccable quality and captivating presentation. Step into a culinary haven where Chef Alexandre's passion for elevating the dining experience radiates, offering guests a delightful journey through global cuisines. Allow your senses to be captivated as you savor the unique and enchanting creations born from Chef Alex's dedication to the art of gastronomy.

Chef Natchapol Sangsorn (Ice) is a young, creative, and talented outlet chef at Tengoku. Delve into the authentic taste of Japanese cuisine, expertly curated by this young and talented chef. Since the inception of his career in 2011, Chef Ice has passionately dedicated himself to the art of Japanese culinary preparation. His expertise manifests in every meticulously crafted dish, where precision in fish filleting and delicate preparation are paramount. Immerse yourself in the essence of Osaka-style kitchen mastery as Chef Ice skillfully combines tradition with innovation. 

Let his culinary prowess transport you to the heart of Japan, where each dish at Tengoku is an artistic masterpiece, thoughtfully presented to elevate your dining experience. Experience the impeccable flavors and presentation that define Chef Ice's commitment to bringing the authentic taste of Japan to your plate.

Marcelo Baruch leads hom with a distinctive voice shaped by precision, curiosity, and confident presence. Born in Brazil, he trained in Michelin-recognized kitchens in São Paulo before refining his craft in Bangkok, with experience at Nusara, Rosewood São Paulo, and as Head Chef at Lanhyai.

His cuisine is guided by a clear purpose: to deliver true value to every guest. Rooted in research across South American and Asian food cultures and refined through classical European technique, his approach is borderless. Marcelo draws inspiration from nature, history, and culture, creating menus that are thoughtful, expressive, and deeply intentional.

At hom, this philosophy is expressed through exceptional ingredients and fermentation, unlocking depth and nuance. While deeply knowledgeable in Thai cuisine, his cooking is not defined by geography—he sources the best ingredients locally or globally with a mindful, sustainable approach.

A present and hands-on leader, Marcelo brings experience across fine dining, hotels, and restaurant openings. He believes true hospitality is care—expressed through people, precision, and consistency.

Guillem Aran brings a fresh, research-driven perspective to hom as part of the R&D kitchen. A graduate of the Basque Culinary Center, he combines strong technical grounding with a natural curiosity for innovation, shaped through experiences in Spain, Denmark, and Bangkok. His time within the R&D team at Alchemist, one of the world’s most progressive restaurants, reflects his interest in pushing boundaries, from alternative ingredients to new ways of thinking about food. At hom, Guillem channels this mindset into developing ideas rooted in localism, fermentation, and sensory exploration.

With a focus on detail and experimentation, he contributes to menus that feel dynamic and forward-thinking while staying refined and balanced. His work invites guests to experience flavours that are subtle, layered, and quietly unexpected.

Beginning his culinary expedition in the vibrant streets of Bangkok, Chef Narawich Kaewthong (Tar) found his passion for cooking when he joined the kitchen of a revered hotel. That move marked the inception of a culinary career that has seen him ascend to the prestigious role at Pine Beach Bar.​​ Chef Tar's culinary style is a delightful fusion that harmoniously combines ingredients and techniques from various cultures, creating a menu that tantalizes the taste buds and enchants the senses. His expertise lies in understanding the nuances of different national cuisines, crafting a symphony of flavors that leave a lasting impression. In the kitchen, he employs a leadership approach that fosters a friendly atmosphere, ensuring a harmonious working environment. His philosophy is to encourage camaraderie among his team, fostering a sense of togetherness akin to sharing a meal.​​ ​

Beyond the kitchen, he is committed to giving back to the community. Leftover food is repurposed into fertilizer for local villagers to grow vegetables, creating a sustainable cycle that not only reduces waste but also supports the community economically.​​

Meet Chef Thatsanawit Sohin (Air) who is the man behind the culinary journeys at 333 At The Beach. Boasting an impressive 18-year tenure as a Chef de Cuisine, Chef Air is a maestro specializing in Modern European, Raw, and Health cuisines. Dedicated to sustainability, Chef Air crafts delightful zero-waste culinary creations, seamlessly incorporating the best of locally sourced produce. Immerse yourself in a gastronomic adventure that transcends conventional dining expectations. 

Anticipate a symphony of flavors as Chef Air brings to life gourmet sea-to-table dishes and creative plant-based cuisine. In the vibrant atmosphere of 333 At The Beach, experience Chef Air's passion for wellness and innovation through each thoughtfully prepared dish. Let your taste buds dance with joy as you savor the culinary masterpieces born from Chef Air's dedication to delivering an exceptional and innovative dining experience.

With over a decade and a half of experience crafting exquisite desserts, Chef Ladda Wanmuda (Wa) is an artist who both tantalises the taste buds and captivates the eye. Her dedication to her craft and constant innovation ensure that every pastry leaving Devas' Lounge is a masterpiece. Inspired by various local art forms, Chef Wa transforms simple ingredients into visually stunning and unforgettable treats. This philosophy extends beyond aesthetics; her unwavering commitment to learning and a thirst for knowledge translate into pushing flavor boundaries and experimenting with techniques. 

Throughout her career, she has garnered numerous accolades, including a certificate of appreciation by the prestigious culinary society, Chaîne des Rôtisseurs. When you indulge in a pastry crafted by Chef Wa, you are not just savoring a dessert; you're experiencing the culmination of passion, artistry, and unwavering dedication. Let her creations take you on a delightful journey of the senses!

Khun Alif Abru brings over 13 years of global mixology experience to InterContinental Phuket Resort, where he now leads our dynamic team of mixologists. Known for his refined style, sustainability-first mindset, and storytelling through cocktails, Alif is here to reshape the resort’s beverage culture — and energize the entire F&B experience. From crafting bespoke cocktails with local botanicals to collaborating closely with our chefs, Alif is creating new ways to connect food and drink in bold, unexpected pairings. His award-winning approach blends luxury with creativity, rooted in precision, elegance, and a deep respect for craft. Having worked with brands like Campari, Bacardi, and top-tier resorts across Asia, Alif now sets his sights on turning every sip into something extraordinary. This is not just a new drink menu — it is a new era for taste, style, and sensory storytelling at InterContinental Phuket. With Alif at the helm, expect more than a cocktail. Expect something unforgettable.

Khun Bird, restaurant manager at hom restaurant

With over a decade of experience in MICHELIN-starred and award-winning restaurants, Khun Bird brings a wealth of expertise and passion to his role as hom’s Restaurant Manager and House Certified Sommelier. He also plays a key role in coordinating and overseeing the team for the MICHELIN Guide 2026 service and evaluation, ensuring the restaurant consistently upholds the highest standards of excellence. His credentials include multiple prestigious qualifications, such as the ASI Sommelier Diploma and WSET Level 3 Award in Wines.

Khun Kanes (Ko) is the talented individual behind the exquisite hotel wine list. Having introduced a significant number of sustainably produced Thai beverages and wines to it. Hailing from Phuket, Ko's upbringing in the region has instilled in him a profound passion for the locale. He enthusiastically explores a variety of dining experiences, ranging from street-side stalls to award winning restaurants. He aims to proudly present Thai wines on the global stage, Ko has meticulously curated a selection to complement the rich flavours of Thai cuisine. With a devoted passion for cultivating a culture of wine appreciation among the younger generation, Ko possesses holds a WSET Level 2 certification, specialising in sake.

Khun Kunawut (Kim), was ranked as a finalist in the World Class Bartender competition in 2019, as well as the Bols UAE, Oman Competition 2023. He specializes in crafting beverages using clarification and has a profound understanding of how to balance each drink to perfection. With a diverse knowledge of ingredients, he has curated a beverage program which has a deep consideration for the environment, ensuring the ingredients are used to their full potential, in order to minimize waste.