More than a rotisserie, CUT is the encounter of farm products, carefully selected, and a chic beach club, with a wonderful lake view in Laguna area. Going to the Royal Projects Farm in Chiang Mai to find the finest products is no longer a sacrifice when it is to bring back the best organic products to your table. For Cut, farmers are more than our suppliers: they are our friends. Passion sublimes all, and friendship too. Behind each chicken, each piece of beef, each organic vegetable, we know there is a man who we care about. This makes the difference for us.
Tell us, what is more mouth-watering than seeing a crispy juicy roast chicken? Cut has its own conception of great dining where delicacy and taste are artistically represented into a grilled tomahawk steak.
Our talented and prized Chef brilliantly leads this authentic culinary experience with the help of chef Fabrice Kem Seng, breathing its bold creativity into the legendary flavour of farm & local products.
Wine-growers will not be left behind with our large selection of their finest creations. Let’s get tempted by this CUT experience and make it your favorite place either for your friends dinner, your family sunday brunch or just to have a good meal with your lover.
Free-range farming products have been selected in order to meet expectations in term of quality and organic concerns.
In CUT, authentic farm atmosphere comes with modernity, comfort and strong identity.
Wine experts will be delighted to discover our qualitative wine menu. The same attention has be taken to offer you a large selection of cheese.
In partnership with Roast Coffee, CUT will bring the best coffee in phuket to your table.
You can also call: +66 93-638-8921 to make a reservation.
Jeriko Van Der Wolf
Executive Chef
Jeriko Van Der Wolf joined the circle of the phuket’s greatest chefs since he arrived in Thailand in 2015. The one who was elected « Best French Apprentice » in 2011 recently participated in Iron Chef Thailand against Chef Ian. He was also part of the Master Chef Thailand 2018 jury.
Jeriko, who is now 25 years old, started his career very young : at 18 years old, he was already working with « MOF » Chefs in Michelin starred restaurants in France. From « L’Atelier de Joel Robuchon » to the 3 starred restaurant « Regis and Jacques Marcon », Jeriko acquired a very gastronomic background that he now uses for CUT.
He expresses his talent using the finest ingredients and local products to find the perfect match with the animal cuts used everyday at CUT, with a combination of classic and modern inspiration.
Simplicity stays the roots of Jeriko’s cooking style, as he like to quote Curnonsky “In cuisine, as in all the arts, simplicity is the sign of perfection”. Seen as one of the most talented young Chef in Thailand, Jeriko continues to demonstrate he is a challenger, always looking for best products, in his kitchen or in the deepest Chiang Mai’s jungle. Perfectionist and passionate about food, Jeriko presents a cooking style that comes back to the basics of what he actually loves to eat : « You know, ever since I was a child, I always loved roasted chicken… To the point where I nearly got one tattooed on my arm! »
Artisan Jam maker
Royal Farm Project Chiang Mai
Artisan free range product
Chicken farmer
