In this interview, Marco Turatti, Executive Chef at InterContinental Phuket Resort, gives insight into careers in the food and beverage industry.
What do you do?
I am the Executive Chef at the InterContinental Phuket Resort. My role involves overseeing the culinary operations, creating concepts, and leading our talented team. I see the kitchen as a space for self-expression—whether through developing innovative dishes, building a strong team, or designing concepts that captivate our guests and create lasting memories.
How did you get into the industry?
I’ve always loved cooking since the early days, but turning it into a profession was a clear path once I realised kitchens are a canvas for self-expression. It’s not just about making food; it’s about building stories and connections—through dishes, teamwork, and innovative concepts that excite and inspire our guests.
Share a story from behind the scenes.
Having travelled and immersed myself in different cultures, it’s hard to pick just one story. But what really resonates is our core values. We believe in inclusion—nurturing talents regardless of background. We cherish local produce, craftsmanship, and ancient cooking techniques, which help us understand our ingredients deeply. We work closely with local farmers, exploring what the land has to offer, and we’re always eager to learn and evolve. That’s the fun behind the scenes—honouring tradition while pushing boundaries.
What food memory from your childhood or travels stands out?
The best memories are those joyful times with friends and family, where I learned the true importance of creating bonds over good food. It’s those moments that remind me why I love what I do.
What’s the best/worst part of your job?
The best part? Discovering new cultures and seeing how food tells stories about people and places. The tricky part? Sometimes, people underestimate how much effort goes into a single dish—it’s not just a plate of food; it’s hours of passion and craftsmanship.
What’s one of your favourite food and beverage pairings?
It might sound a bit unusual, but I love ending a great meal with a perfect espresso, a shot of unique grappa, and some buttery cookies. It’s like a warm, nostalgic hug that reminds me of a big family gathering.
The perfect day off would be…
A trip to the countryside—sampling local food, exploring villages, enjoying nature, or maybe a day out on the sea diving and boating. Just disconnecting and soaking in the beauty of Phuket’s nature.
A day in the life of the Executive Chef at InterContinental Phuket Resort is …
Unpredictable and a bit crazy! You think you have everything planned, then suddenly something changes, and you have to adapt on the fly. It keeps you on your toes—and that’s what makes it exciting.
What do you do for fun?
I love being in nature, trying new restaurants, diving, or simply relaxing at the beach. It’s all about feeding my curiosity.
What would you like guests to know about food and beverage at InterContinental Phuket Resort?
We’re not just another luxury resort. We genuinely care about creating memorable experiences—special moments that last a lifetime—especially through our F&B experience. It’s all about good times, good food, and making memories.
How have you grown as the Executive Chef at InterContinental Phuket Resort? What are your key learnings?
I spent a lot of time observing and learning from others—never copying but finding my own way. Reading books—both related and unrelated to the industry—has been crucial. Patience, curiosity, and respect for elders have shaped my journey. People often think the path is quick and easy, but it’s a marathon of dedication, patience, and love for the craft.
What’s one of the biggest challenges you’ve overcome?
Aside from COVID, which was a global challenge, my biggest personal challenge was shifting from hands-on kitchen work to focusing on growth and innovation after opening IC Phuket. Giving up that direct cooking time to guide and support my team wasn’t easy, but it’s been rewarding to see the results.
What would you like people to know about being an Executive Chef at InterContinental Phuket Resort?
It’s a role packed with responsibility—business, people, creativity—all rolled into one. But it’s also incredibly fun. You can truly make a difference, not just in the kitchen but in people’s lives and the community.
What’s your view on the culinary scene in Phuket?
Phuket has really rethought its priorities post-COVID. Tourism, restaurants, and hotels are at the forefront, and I believe Phuket will soon become a global culinary hub. Talents are flocking here, and the island is destined to shine even brighter on the international stage.
What are the top three things you love doing in Phuket?
Travelling around, trying new foods, diving into the sea, and discovering how Phuket’s rich history and diverse influences have shaped the island over the centuries.
What practices do you currently implement or hope to implement for social responsibility and sustainability?
Sustainability is close to my heart. At the resort, we source 90% of our ingredients locally here in Phuket—making most of what we used to import ourselves. We monitor food waste with AI, practice zero-waste thinking at every step, and compost food scraps into rich soil. We’re building a farm in Phang Nga to supply fresh produce daily, and our restaurants are LEED-certified for eco-friendliness. We also partner with WWF Thailand and other organisations to promote responsible practices and use invasive species on our menus to raise awareness.
What are your future plans for your brand?
We’re always evolving. Our core values stay the same, but we’re planning to elevate our presence further. A new concept is on the horizon—something that will add even more value to IC Phuket and the island’s vibrant scene. Exciting times ahead!
Read more interviews like this one with the Executive Chef of InterContinental Phuket Resort and learn about careers in the hospitality industry here, and stay up-to-date on the latest gourmet and travel happenings around Asia via The Yum List on Instagram and The Yum List on Facebook.
