The restaurant 'hom' opened at InterContinental Phuket Resort. Helmed by Chef Ricardo Nunes, the restaurant is a celebration of ancient fermentation processes that have unified cultures for centuries.
Chef Ricardo Nunes – who previously worked at several Michelin-starred establishments including Potong, Belcanto and Gaggan – is a purveyor of locavorism, seasonality and curiosity. Resident Zymologist, Mateo Polanco, works closely with Chef Ricardo to further develop the intricacies of the fermentation techniques utilised across all dishes and beverages at hom. Chef Ricardo and Mateo have a strong belief in the pursuit of perpetual improvement; this innate curiosity and passion for discovery enables the presentation of endlessly innovative menus.
“The techniques used in the hom kitchen centre around flavour elevation; we will excite curious diners by presenting ingredients in new and inspiring ways, whilst maintaining a respect for the true nature of each ingredient,” said Chef Ricardo Nunes of hom.
The hom team is guided by Restaurant Manager, Peter Lucas. Peter boasts over a decade of experience working in Michelin starred establishments; most recently he was the Restaurant Manager of Baan Tepa in Bangkok and has also worked at the likes of Restaurant Savelberg in Thailand and Ciel Blue in The Netherlands.
Participants discussed the boundary between nature and ecotourism, whether mass visits to unique areas can remain safe, the responsibilities of investors, and how to prepare tourists for visiting specially protected natural areas.
The head of state expressed confidence that the Forum will be held at a high level, and that its results will contribute to the development of tourism in Russia and the expansion of humanitarian and business ties.
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