Chef Rick Dingen, the 31-year-old Netherlander helming Jampa, a MICHELIN Green Star winner of MICHELIN Guide Thailand 2024 edition), wants to make ‘sustainability’ accessible to everyone. ‘Food’ that he excels at is a means to reflect and relay sustainability stories that will help people realise, understand, and see that sustainability in everyday life is practical, even when you eat.
The green hero’s origin
His mother’s cooking inspired Chef Dingen’s culinary journey. Having seen how her delicious meals created a warm atmosphere where family members could all share their feelings and stories fuelled his passion for cooking. Through that experience, the Dutch chef discovered he wanted to deliver happiness via food.
After years of being mum’s kitchen hand, Chef Dingen got into professional culinary arts. He achieved his dream, having worked in the then Three MICHELIN-Starred Inter Scaldes as well as other MICHELIN Star establishments including De Kas and Wiesen. But then came the turning point. On his last week of a one-month retreat in Thailand, he received an offer from Savelberg (Later awarded One MICHELIN Star until 2023 edition). It was a difficult decision. One, he never spent time in Asia before. Two, its culture is completely different than the Netherlands’. But, with his adventurous spirit, he took the offer as Savelberg’s Chef de Cuisine.
The chef said that decision turned his world upside down. The Asian culinary scene is totally dissimilar to Europe’s. It took him a while to find his new footing. But in the process, he discovered Thai culture’s finesse that fulfills his professional happiness.
After his experience at Savelberg, Chef Dingen had quite a journey, having been a part of several renowned establishments. He reached another turning point when he joined Haoma (One MICHELIN Star and MICHELIN Green Star, MICHELIN Guide Thailand 2024), the first restaurant in Thailand awarded MICHELIN Green Star. The chef became even more environmentally conscious and inspired by Haoma’s green philosophy. The restaurant’s emphasis on sourcing local ingredients and growing their own vegetables aligns with the Dutch chef’s values. After happy years at Haoma, Jampa is Chef Dingen’s next sustainable chapter.
“Our unwavering dedication to sustainability is our core mission in delivering a mesmerizing dining experience. It also attracts more foodies to Phuket.”
Jampa and the path to sustainability
When asked about the inspiration behind Jampa, Chef Dingen revealed it started when he worked at De Kas (One MICHELIN Star and MICHELIN Green Star, MICHELIN Guide Netherlands 2023). He became passionate about growing his own produce and sourcing local ingredients. The abundance of nature also makes him aware of changes in seasons. The realisation cultivates Chef Dingen’s 3 core values of ‘best of the season’, ‘zero waste’, and ‘farm to fork’.
With the passion and determination to enhance a dining experience, Jampa was established in Phuket. With the concept of being one with nature, this ‘farm-to-fork’ restaurant focuses on serving food that is freshly cooked and nutritious with complex flavours and ingredients. Phuket’s ocean and land bounty also fuels Jampa’s achievement.
Chef Dingen’s resolve translates to the dimensions of Jampa’s operations. The restaurant’s first goal is to reduce environmental impact. Responsible waste management to reduce CO2 emissions and composting are examples of Jampa’s efforts to achieve this goal.
In addition to its commitment to local sourcing, Jampa is serious about its own produce. Chef Dingen proudly talks about the chicken farm. It does not only ensure that fresh eggs are always available in Jampa’s kitchen, but it also contributes to a sustainable ecosystem. Vegetable scraps from the kitchen become a food source for the chicken. Other organic materials are composted before being spread to fertilise the soil. This reflects another goal of pesticide-free farming, reiterating Jampa’s commitment to maximising the potential of limited resources.
Farming is also in line with Jampa’s zero-waste concept. Everything begins and ends within the restaurant. Every day, kitchen waste is sent to the farm, helping fertilise the soil and reduce CO2 emissions.
Despite the focus on sustainability, Jampa still aims to deliver the best dining experience imaginable. The restaurant has built a firm fundamental. Apart from their own farm, a local farmer network guarantees fresh ingredients are delivered to the kitchen daily. With this and Chef Dingen’s culinary skills, you get menus exclusive to Jampa. Seasonal ingredients also play a part. Menus change daily depending on what the kitchen gets each day. The chef and his teams showcase their talent and creativity via the ultimate meal that satisfies diners’ bodies and souls.
Jampa’s next step: the pearl of the Andaman’s sustainability food destination
The responsible chef is determined to drive Jampa forward with care for the environment and society. They will keep focusing on avoiding chemicals, maximising ingredients to reduce waste, and sourcing 100% local (Except some meat) to reduce the carbon footprint from food transport.
In addition to food, the green hero and team add they need to continuously share with the public knowledge on sustainability, which is Jampa’s core pillar. They start by showcasing sustainability stories with their guests. Chef Dingen believes that helping people realise sustainability is much closer than they used to think.
"Our unwavering dedication to sustainability is our core mission in delivering a mesmerizing dining experience. It also attracts more foodies to Phuket."
In addition to sustainable food and travel, Thailand has more to explore. Discover amazing destinations and endless delicacies throughout the country. For updates on travel destinations, contact TAT Call Center 1672, or Facebook TAT Contact Center.
