Montara Hospitality Group maintains culinary excellence at MICHELIN Thailand Revelation

The stars continue to shine brightly for Montara Hospitality Group, as the 2025 MICHELIN Guide Thailand Revelation reaffirmed the group’s position at the forefront of fine dining and sustainability in the Kingdom.

Photo credits: Montara Hospitality Group

During the unveiling in Bangkok, PRU, the flagship community-to-fork dining destination at Trisara, Montara’s exclusive Phuket resort, retained its MICHELIN Star. The restaurant, helmed by Dutch chef Jimmy Ophorst, also held onto its MICHELIN Green Star, recognising its unwavering dedication to sustainable practices.

PRU, now operating from a custom-designed venue nearby Trisara, was the first MICHELIN Star restaurant in Phuket—and has proudly retained its single star for seven consecutive years.

Equally noteworthy is JAMPA, a visionary dining experience guided by its core principles of “locally-grown ingredients, live fire, and zero-waste cuisine.” Located at Tri Vananda, Montara’s transformative $182 million wellness retreat in northern Phuket, JAMPA, under the stewardship of Chef Rick Dingen, retained its MICHELIN Green Star for the third consecutive year.

“This recognition from MICHELIN continues to be an honour for PRU,” said Ophorst. “It’s a testament to our team’s dedication and the spirit of discovery that drives us. We aim to reimagine Thailand’s culinary landscape by highlighting its hidden ingredients and untold stories. This philosophy keeps us inspired and constantly evolving.”

Photo credits: Montara Hospitality Group

“For JAMPA, retaining the MICHELIN Green Star is a profound achievement,” shared Dingen. “Our commitment to zero-waste cooking and working exclusively with live fire allows us to craft dishes that nourish both the body and the soul. It reflects how innovation and sustainability can harmonise on the plate.”

The dual accolades underline the exceptional standards both PRU and JAMPA have established for sustainable fine dining in Phuket, offering culinary experiences that resonate far beyond the plate.

PRU has pioneered sustainable gastronomy in Thailand, and its “Inside-Out” dining concept represents a bold reimagining of traditional restaurant design. With its open-theater kitchen, diners are invited to connect directly with the creative process, fostering transparency and intimacy.

“We’ve reached great heights, but we’re not stopping here,” Ophorst added. “Our new venue offers unparalleled opportunities for creativity and guest engagement. My vision is for PRU to become a global destination for culinary innovation, inspiring food lovers from all over the world to visit Phuket.”

Meanwhile, JAMPA continues to lead the way in zero-waste, farm-to-table cooking, redefining what it means to merge sustainability with high-end cuisine. Dingen, celebrated for his hyper-local and plant-forward approach, is cementing his reputation as one of Thailand’s most exciting culinary talents.

“Our focus has always been on showcasing the best of seasonal, locally sourced ingredients,” said Dingen. “It’s an honour to bring those ingredients to life in a way that highlights their natural beauty while staying true to our zero-waste ethos.”

With their accolades, PRU and JAMPA embody Montara Hospitality Group’s commitment to culinary excellence and environmental responsibility, elevating Phuket as a global hub for sustainable gastronomy.