In this interview, Ricardo Nunes, head chef at hom Restaurant Phuket, reveals some curious facts about being a chef and his current and future journey in the industry.
What do you do?
I’m a cook at hom.
How did you get into the industry?
It wasn’t planned. I stumbled upon it, and I’ve grown to love it.
What food memory from your childhood or travels stands out?
Portuguese seafood rice is and will always be my favourite food memory; it’s comforting and soulful! Balut is also a food memory for all the wrong reasons … not a fan. And then there is kuzu tandir, which is slow-cooked lamb. I travel a lot, so I have lots of food memories.
What’s the best/ worst part of your job?
Honestly, the best part is cooking.
The worst is the long hours and the stress.
What’s one of your favourite food and beverage pairings?
I love greasy food and BBQ, also good quality sushi. I don’t drink.
The perfect day off would be …
Quiet. No phone. No plans. Reading, BBQ. Maybe a road trip.
A day in the life of Ricardo Nunes is …
Long! It’s exciting, boring, physical, mental, emotional, depressing, and exhausting all at the same time.
What does Ricardo Nunes do for fun?
Honestly, I’m not that fun. I like to keep to myself, quiet days and solo time! Spend a lot of time with my dog, reading, beach, music, travel and gym.
What would you like guests to know about hom?
hom is trying to challenge people, and we’re not hiding that. It’s not your typical dining experience. We’re trying to show off, push boundaries, and be different. That’s what the concept calls for. It’s thoughtful, bold, and maybe even a little weird at times. It’s meant to make you feel something.
How have you grown in your profession? What are your key learnings from your start in the industry until now? Are there any misconceptions?
I’ve learned that passion alone isn’t enough, and it’s mostly sweat and doubt!
What is one of the biggest challenges you’ve overcome?
I’ve learned how to adapt and accept that I can’t control everything! In this industry, everything is unpredictable.
What would you like people to know about being a chef as a profession?
It’s really hard, both physically and emotionally. It humbles you fast. If you’re not deeply in love with it, it’ll eat you alive. I honestly wouldn’t recommend it to most people. But if it clicks for you, there’s nothing else like it.
What’s your view on the food scene in Phuket?
It’s evolving fast, and places like Homer, Pru, and Aulis help shine a light on it and on what’s possible here, but I’ll be honest: it still has a long way to go compared to somewhere like Bangkok. It’s not as dynamic or exciting yet. It gets quiet and boring at times, but this being said, there’s definitely potential.
What are the top three things you like to do in Phuket?
Beach, Muay thai and eat.
What practices do you currently implement or hope to implement to work towards social responsibility and sustainability in the future?
The best thing I can do is to stop using the word sustainability all the time. Let those who really care about it do the talking and the work and educate us all. If places keep using this as a marketing tool rather than actually caring for it, then those who care and have the knowledge get diluted in the mix, and no real change is made. For me, it is just common sense. Cook responsibly, be honest, respect the ingredients, try to reduce waste, and order locally as much as possible, although local doesn’t mean sustainable. It’s that simple.
What are your future plans for your brand?
I’m actually trying to step out of the kitchen, at least fine dining as we know it. I’ve loved what it’s taught me, but I’m craving something more freer. Food will always be part of it.
What’s your take on social media and its role in the food world?
Social media, especially Instagram, is killing originality, creativity and the way people connect with food and ideas. It’s becoming performative and pulls us away from tasting, feeling and thinking for ourselves. It fuels self-doubt, and I’m not immune to that. I’ve felt it to the point where you start questioning your work and worth and start playing safe and doing what is out there and has been done before. It’s dangerous, especially in the creative field.
If Ricardo Nunes was not a chef, what would he be doing?
One of two things, either a football player or a writer or something quieter, where I don’t have to talk to people all day. Cooking is too loud and chaotic, but in a way, they are not that different. Both are about trying to express something personal in ways that others can feel and build something from nothing, so yes, probably one of those.
Read more interviews like this one with Ricardo Nunes 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.
