Sustainable Dining Shift In Phuket

Sustainable Dining Shift In Phuket

Montara Hospitality Group, the visionary owner of the prestigious Trisara resort, is spearheading a transformative sustainable dining shift in Phuket. The group’s collection of acclaimed culinary concepts, including the highly regarded Pru and Jampa, exhibits a philosophy of culinary excellence and environmental sustainability.


Montara Hospitality Group’s food and beverage venues are all passionate about providing sustainably grown local artisanal produce, which the company refers to as ‘human-centric hospitality’. It has also earned a reputation for prioritising sustainability at its food and beverage venues, with a substantial proportion of produce sourced from its 16,000-sqm Pru Jampa organic farm, located within the Tri Vananda boundaries.


Sustainable Dining Shift In Phuket
Chef Jimmy Ophorst proudly holds the Michelin shield.


“Culinary excellence becomes truly enriching when it harmonises with the planet,” says Jimmy Ophorst, Executive Chef at Pru. “At Pru we aim to bring our guests closer to the best ingredients Thailand has to offer.”


Montara Hospitality Group has long been known for its creative, conscientious approach to culinary. Pru, the signature restaurant, remains the only Michelin Red Star restaurant in Phuket, a status it has retained for six consecutive years. Recently relocated within Trisara, Pru, provides a one-of-a-kind community-to-fork experience, encouraging open interactions between chefs and guests and exemplifying transparency in the world of fine dining.


Sustainable Dining Shift In Phuket
The Pru – Jampa herb and vegetable garden.


Another Montara Hospitality asset, the Tri Vananda wellness community, is home to Jampa whose creed of ‘locally grown ingredients, live fire and zero waste cuisine’ has earned it a Michelin Green Star. Jampa – overseen by chef Rick Dingen – is a beacon for zero-waste, farm-to-table, live-fire cooking. It innovates by using only live fire to transform local ingredients, almost entirely sourced from the Pru Jampa organic farm.


“Sustainable fine dining is a celebration of flavour that extends beyond the palate,” says Dingen. “It embraces the responsibility to nourish not only discerning tastes but also the delicate balance of our environment.”


Sustainable Dining Shift In Phuket
Chef Rick Dingen is leading the way in the garden and kitchen.


These venues are being complemented by new exciting concepts such as the Mediterranean-inspired beachside venue Cielo – translating to ‘paradise’ in Spanish. It shines through its commitment to contemporary Mediterranean cuisine, prepared by executive chef, Worawit ‘Notty’ Rattanachoochoke with locally sourced ingredients from local farmers and producers to showcase the best of Asia’s bounty.


A refined Thai homestyle dining experience, Seafood at Trisara (SaT), where the finest locally sourced ingredients are utilised for Southern Thai recipes that have been passed down through generations. Seafood At Trisara showcases the phenomenal seasonal ingredients Phuket and Thailand has to offer, both on land and sea.


Sustainable Dining Shift In Phuket
Cielo sources produce from local farmers and suppliers.


Another new concept, Dala – which is named after the torch ginger flower indigenous to Phuket — showcases Thai flavours offering cocktails and coffee crafted from local terpenes and pan-Asian bites, alongside breathtaking sunset views. At Dala guests can observe the artistry of the bartenders and baristas as they craft exquisite drinks using local ingredients.


Montara Hospitality is confident the group’s spread of concepts can put Phuket firmly on the radar of conscientious gourmands worldwide. Indeed, all its food and beverage venues follow the group’s ‘Dine Good Do Good’ philosophy which embraces the sourcing of local ingredients, using artisanal suppliers and being more ethically responsible.


Sustainable Dining Shift In Phuket
Chef Notty is a champion of sustainable dining.


“For those seeking a blend of gastronomic and ethical enlightenment, Trisara is not merely a destination but an immersive journey into the future of sustainable dining,” concludes chef Notty.


For more information and reservations at Trisara, call +66 (0) 7631 – 0100 or email:



Source: Balcony Media Group.

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