InterContinental Phuket Resort in Kamala is preparing for a standout night of gastronomy as hom welcomes acclaimed Chef Deepanker “DK” Khosla of Bangkok’s Haoma for an exclusive Michelin Chef’s Dinner on October 3, 2026. The collaboration will bring together two distinctive culinary philosophies for a one-night dining experience centered on sustainability, craftsmanship and contemporary flavors.
Image Credit: Intercontinental Phuket Resort
This Phuket Hotel News report notes that the dinner will see hom Chef de Cuisine Marcelo Baruch join forces with Chef Khosla, whose Haoma holds both a Michelin Star and Michelin Green Star in the Michelin Guide Thailand 2026. Haoma has become particularly recognized for its Neo-Indian cuisine, seasonal ingredients and farm-to-table approach.
Two Chefs Meet in Phuket
Chef Khosla has built Haoma around the philosophy of growing and sourcing responsibly. The Bangkok restaurant uses ingredients from farmers, breeders and fishermen alongside produce from its own garden, transforming them into contemporary interpretations of Indian cuisine. Its sustainability program also incorporates aquaponics and rainwater collection.
At hom, Marcelo Baruch brings another perspective to the collaboration. The Brazilian-born chef has worked at restaurants including Nusara, Rosewood São Paulo and Lanhyai, and his cooking at hom combines international influences with European technique, local produce and a strong emphasis on fermentation.
Located within InterContinental Phuket Resort’s striking Sawan Pavilion, hom is itself listed in the Michelin Guide. Michelin describes the restaurant’s cuisine as fermentation-heavy, with local ingredients including pandan, betel leaves and leeks used to reveal unexpected flavors.
Sustainability Takes Center Stage
The October dinner promises more than a meeting between two chefs. Both kitchens share an interest in reducing waste, working closely with producers and exploring how modern culinary techniques can transform local and seasonal ingredients.
That common ground should create an intriguing encounter between Haoma’s Neo-Indian identity and hom’s fermentation-driven approach, while giving Phuket diners an opportunity to experience Chef Khosla’s cooking without traveling to Bangkok.
The dinner begins at 6:30 p.m. on October 3 and is priced at THB 4,950++ per person, with an optional wine pairing at THB 2,450++. Reservations can be made through hom at reservations@hom-restaurant.com, +66 (0) 76 629 956 or WhatsApp +66 96 640 4526.
With two ambitious chefs bringing different cultural influences to a shared philosophy of responsible gastronomy, the evening could become one of Phuket’s notable fine-dining events of the season, while reinforcing the island’s growing reputation as a destination where sustainability and culinary experimentation increasingly meet at the same table.
For more details or to make reservations, visit:
https://phuket.intercontinental.com/dining/hom
