A culinary studio operating at the intersection of ingredient research, fermentation science, and concept architecture.
Cultivate Studio is the creative and research practice of Marco Turatti — Executive Chef, culinary researcher, and concept director with 16+ years across fine dining, luxury hospitality, and Southeast Asia.
The Studio develops culinary concepts from zero: brief, pillars, menu language, sourcing frameworks, and team direction. It runs the R&D program at InterContinental Phuket Resort, oversees seven outlets including Michelin-listed and World's 50 Best Discovery recognised restaurants, and consults on F&B strategy across IHG brands in the region.
Every project begins with an ingredient no one else is paying attention to.
"Every concept begins with an ingredient no one else is paying attention to."
Step four of the process — and the most alive. This is where concepts become food. Fermentation programs running in parallel with menu development. Fire techniques tested against flavour hypotheses. Recipes documented, challenged, refined. The R&D phase is where the concept stops being an idea and starts being something you can taste.
Across InterContinental Phuket Resort, The Studio runs an active fermentation program producing tomato vinegar, jackfruit vinegar, mangostein vinegar, plum vinegar, and dozens of other live cultures — all from locally sourced Thai ingredients. These are not garnishes. They are the flavour architecture of the menus, replacing imported acids and umami sources with something alive and specific to this place.
Carrot mustard miso, stinky bean miso, sunflower peaso — The Studio's koji and miso program applies Japanese fermentation technique to Southern Thai ingredients. Every paste is labelled, dated, and tracked through its full fermentation arc.
Buckwheat shrimp tamari, lacto-fermented vegetables, garum in development. Each jar is a live experiment — documented, observed, tasted weekly. The results inform both the menu and future projects.
Aspergillus oryzae cultivated on Thai jasmine rice, barley, and corn. Each batch produces the enzymes that unlock umami across the menu — a living culture replacing imported ingredients entirely.
Wild herb infusions, botanical extractions, and preserved aromatics. Southern Thai botanicals captured at peak and held — for sauces, dressings, and beverage applications across multiple outlets.
Wood sorrel, micro herbs, red weaver ants. The research becomes the dish. Every element on this plate went through the R&D process — sourced, tested, fermented, refined, then placed with intention.
Overseeing the full F&B portfolio at InterContinental Phuket Resort — from Michelin-listed fine dining to beachfront casual. Each outlet distinct; all connected by the same research-driven approach to ingredient and technique.
Project-based consulting for luxury hotels, resort operators, and independent restaurant groups. A limited number of engagements each year — chosen for complexity and alignment.
Every project starts with a question: what does this place actually want to be?
The Studio takes on a limited number of projects each year. If you're building something worth building, let's talk.