Sustainable dining reaches new heights in Phuket

Say goodbye to mediocre meals and embrace sustainable fine dining on the stunning island of Phuket. Dutch chefs Jimmy Ophorst and Rick Dingen are taking the lead in the eco-conscious dining scene, combining their Michelin-starred expertise with mindful approaches for a unique culinary experience.

At PRU in Trisara Resort and Jampa in Tri Vananda, these visionary chefs are raising the bar for sustainable dining, bringing paradise to your plate without compromising luxury or flavor.

Dine Good and Do Good at PRU and Jampa

At PRU—the signature dining venue at Trisara, one of Phuket’s most exclusive resorts—Chef Ophorst takes diners on a journey through the different ecosystems of Thailand with locally sourced ingredients and a focus on sustainable seafood.

At Jampa in Tri Vananda—a wellness community taking shape in the verdant forests of northern Phuket—Chef Dingen offers guests a farm-to-fork experience with “local ingredients, live fire, and zero-waste cuisine”.

travel-asia-now-sustainable-fine-dining-phuket-jampa — *Jampa follows the philosophy of “local ingredients, live fire, and zero waste cuisine”. (Image credit: Jampa)*

Both restaurants demonstrate that sustainability doesn’t mean sacrificing flavor. Chefs Ophorst and Dingen have created unique dining experiences that combine deliciousness with a commitment to the environment.

travel-asia-now-sustainable-fine-dining-phuket-pru-jampa-farm — The two chefs source their ingredients from local farms, with much of the organic produce grown at the Pru Jampa farm, and make every effort to craft dishes with organic ingredients that have been harvested sustainably. *(Image credit: Balcony Media Group*)

“Sustainability is the heart of our business. It’s integral to our restaurants and our lives.”
Chef Jimmy Ophorst

travel-asia-now-sustainable-fine-dining-phuket-pru-Jimmy Ophorst — *Chef Jimmy Ophorst oversees proceedings at PRU, Thailand’s only single Michelin-starred restaurant outside Bangkok.*

For the fifth consecutive year, PRU has retained its 1-star status, making it the only restaurant in Phuket to attain this distinguished accolade. PRU was also honored with being the first restaurant in Thailand to be presented with a coveted Michelin Green Star.

Meanwhile, Jampa earned a Michelin Green Star for its zero-waste, plant-based food.

Montara Hospitality Group, known for its strong focus on sustainability, owns both Trisara and Tri Vananda. They further back their dedication by cultivating the 16,000 sqm Pru Jampa organic farm within the serene grounds of Tri Vananda, proving them as more than just a talk-the-talk organization.

travel-asia-now-phuket-pru-trisara — *The chefs are affiliated with Montara Hospitality Group, the Thai-owned firm behind Trisara, one of Phuket’s most exclusive resorts. (Image credit: Balcony Media Group*)

PRU: Elevating local ingredients to a new level

The restaurant’s name, an acronym for Plant. Raise. Understand., provides a solid clue to its overriding philosophy.

Here, you can enjoy dishes crafted from fresh ingredients sourced from within Thailand, with much of the organic produce grown at the Pru Jampa farm.

travel-asia-now-sustainable-fine-dining-phuket-pru-𝑺𝒖𝒏𝒄𝒉𝒐𝒌𝒆 - 𝑲𝒂𝒓𝒐𝒏𝒅𝒂 𝒇𝒓𝒖𝒊𝒕 - 𝑭𝒊𝒈 𝑳𝒆𝒂𝒇 — At PRU, every single dish tells a story. Their signature Sunchoke with Karonda Fruit and Fig Leaf delicacy uses sunchokes grown in their very own garden. The restaurant turns waste into new life by growing leftover sunchokes on their farm. The result? A unique and flavorful culinary experience. (Image Credit: PRU Restaurant)

“There’s a huge interest among the public in dining experiences that support local communities and showcase amazing Thai produce,” said Chef Ophorst. “I look forward to furthering our commitment to sustainable cooking and sourcing and delighting guests through innovation.”

Jampa: Local Ingredients, Live Fire, Zero Waste Cuisine

At Tri Vananda’s Jampa, Chef Dingen innovates by using live fire to transform local ingredients into healthy and balanced dishes that remain elevated in flavor.

“I aim to showcase locally sourced, seasonal ingredients in the best way possible,” says Chef Dingen, whose hyper-local, plant-focused, zero-waste cuisine is marking him out as a rising star in Thailand.

travel-asia-now-sustainable-fine-dining-phuket-jampa-chef-rick-dingen — *At Jampa, chef Rick Dingen uses live-fire cooking to elevate his farm-to-fork cuisine. (Image credit: Jampa)*

“We want to exert the absolute minimal impact upon the earth and our aim is to break down our kitchen waste to ensure nothing goes to landfill.”
Chef Rick Dingen

The success of both restaurants is a testament to Montara Hospitality’s “Dine Good, Do Good” initiative, which aims to create sustainable and responsible menus that not only have a positive impact on the environment but also ensure that guests are treated to a memorable experience.

*Jampa restaurant and bar, located at Tri Vananda’s Community House, was built using sustainable materials and keeps its environmental impact to a minimum. (Image credit: Jampa)*

Sustainability has evolved into a fundamental element rather than just a passing trend in modern gastronomy. Chefs Jimmy Ophorst and Rick Dingen have showcased this shift beautifully with their sustainable fine dining offerings in Phuket.

For a distinctive fine-dining experience on the island, PRU and Jampa stand out. These culinary gems offer a remarkable culinary journey, with sustainability at the heart of the adventure.