專訪｜米其林綠星餐廳 JAMPA 行政總廚 Chef Im：在普吉島，看見屬於這個時代的 FINE DINING

EDITOR Annie Chien｜TRANSLATOR Aurora Lin｜PHOTO JAMPA

當代 FINE DINING 正在悄悄改變樣貌。它不再只是技術、規格與標準答案的集合，而是一種更貼近生活、能回應土地、也映照廚師內在狀態的語言。從城市靜巷到熱帶島嶼，從板前到農場，料理的價值，逐漸從盤中延伸至時間、情感與關係之中。

坐落於普吉島的米其林綠星餐廳 JAMPA，向來以尊重土地節奏與食材本味聞名，身為 JAMPA 新任行政總廚，Gongpitak Boontanaveerapat（Chef Im）端出的料理以細膩手法呈現著對土地的珍惜，也呼應其放慢腳步、感受當下的態度。

從曼谷文華東方酒店的學徒廚房出發，歷經中餐、法餐與義大利料理的系統訓練，Chef Im 的料理生涯起點標準，但卻未停留於框架。來到普吉島後，生活步調的轉換，讓他重新觀看料理的本質，不急著定義自己屬於哪一派，而是反覆提到「平衡」——在結構與自由、紀律與彈性，以及風味、創意與時代感之間。

對 Chef Im 來說，FINE DINING 不是精準與技巧的展演，而是一種能真實反映廚師狀態、回應土地的語言，走進 JAMPA，每一張餐桌都呈現這份理念。順著四季的輪轉，以零浪費與明火烹調為核心，也在培育本地年輕廚師與種植者的過程中，讓料理精神於島嶼上延續。

Seeing Contemporary Fine Dining in Phuket

Michelin Green Star Restaurant JAMPA
Executive Chef Gongpitak Boontanaveerapat (Chef Im)

Located in Phuket, Michelin Green Star restaurant JAMPA has long been known for its respect for the land, its seasons, and the natural character of ingredients. As JAMPA’s newly appointed Executive Chef, Gongpitak Boontanaveerapat—Chef Im— presents cuisine shaped by restraint and sensitivity, reflecting both a deep regard for nature and a personal philosophy rooted in slowing down and staying present.

Chef Im’s culinary foundation was built within the disciplined kitchens of Mandarin Oriental Bangkok, followed by formal training in Chinese, French, and Italian cuisines. His early career was grounded in structure and precision, yet never confined by it. After relocating to Phuket, the shift in pace prompted a reexamination of what cooking could mean. Rather than aligning himself with any single culinary school, he often returns to one word: balance—between structure and freedom, discipline and flexibility, flavor, creativity, and a sense of time.

For Chef Im, fine dining is not a display of technical virtuosity, but a language—one that truthfully reflects a chef’s state of mind and responds to the land. At JAMPA, this philosophy is present at every table. Guided by the rhythm of the seasons, the restaurant centers on zero-waste practices and open-fire cooking, while actively supporting local farmers, growers, and young culinary talent, allowing its values to take root across the island.

在文華東方酒店的學徒訓練，以及於 Le Normandie 長達七年的歷練，讓 Chef Im 深深浸泡在高度精準、紀律嚴謹的 FINE DINING 體系中。他學會尊重經典、理解標準，也明白結構的重要性。但隨著時間推進，他開始為料理保留「可以演變的空間」。

廚房裡的秩序，教會他如何在日常中拿捏分寸；但他始終相信，真正好的料理，並不是越複雜越好，而是在創意與節制之間找到平衡。這樣的思考，逐漸形塑出 Chef Im 不刻意張揚、留白的料理風格。

Chef Im’s years of apprenticeship at Mandarin Oriental Bangkok, followed by seven years at Le Normandie, immersed him in a fine dining system defined by precision and rigor. He learned to respect classical foundations, to understand standards, and to appreciate the importance of structure. Yet over time, he began to leave space for evolution within his cooking.

Order in the kitchen taught him restraint, but he remains convinced that truly good cuisine does not rely on complexity alone. Instead, it emerges from a careful balance between creativity and discipline. This thinking gradually shaped a style that avoids overt statements, favoring clarity, restraint, and intention.

加入 JAMPA 之後，Chef Im 與食材的距離徹底改變。過去在頂級飯店體系中，食材多半以「管理」與「標準」為核心；如今，他開始直接與農民、種植者、漁民對話，理解每一樣食材從土地到餐桌的過程。

有別於以往的料理模式，讓他更珍惜每一份物產，也促使 JAMPA 的料理回到「讓食材自己說話」。不使用化學或人工手法去改變風味，而是用合適的技術引出本質的美味。永續從來不只是技術問題，更是一種對人的態度，尊重生產者、照顧團隊，讓餐廳的成功能真正回饋到每一個參與其中的人。

Since joining JAMPA, Chef Im’s relationship with ingredients has fundamentally changed. In the context of luxury hotel kitchens, ingredients are often approached through systems of control and standardization. Here, he now works directly with farmers, growers, and fishermen, gaining a deeper understanding of each ingredient’s journey from land to plate.

This shift has heightened his appreciation for every product and reinforced JAMPA’s belief in letting ingredients speak for themselves. Rather than altering flavors through artificial means, the kitchen applies techniques that reveal their natural character. Sustainability, in this sense, is not merely technical—it is a mindset. It involves respect for producers, care for the team, and ensuring that success genuinely benefits everyone involved.

在 JAMPA，「這一季吃什麼」並不是主廚單方面的決定，是與農場共同討論的結果。團隊會定期與在地農民溝通，了解當月最好的產物，讓菜單自然地跟著季節走。

這樣的做法，意味著更多測試與調整，也意味著放棄標準化的便利。Chef Im 坦言，與當地食材磨合，是實踐永續料理中最大的挑戰之一，但也正是這份不確定性，讓創作保持活力。JAMPA 的料理因此呈現出一種忠於當下、忠於土地的真實感。

At JAMPA, the question of what to serve this season is never decided by the chef alone. Menus are developed through ongoing dialogue with local farms, guided by what the land offers at its best moment.

This approach demands constant testing and adjustment—and a willingness to forgo the convenience of standardization. Chef Im openly acknowledges that adapting to local ingredients is one of the greatest challenges in practicing sustainable cuisine. Yet it is precisely this uncertainty that keeps creativity alive, resulting in dishes that feel grounded, immediate, and honest.

談到未來，Chef Im 把重心放在如何深化餐廳與土地、與人的關係，走得更紮實。他希望 JAMPA 能成為永續、創意與在地人才真正交會的地方。在這裡，年輕廚師能建立自信，相信在地食材與在地人才能站上國際舞台；來到餐廳的客人，則能感受到與土地、與人、與故事之間的連結。JAMPA 在 Chef Im 心中不只是一間餐廳，而是一處慶祝生活的所在，在每一次用餐之間，讓人們感受到料理背後的用心，也重新思考，什麼才是屬於這個時代的 FINE DINING。

Looking ahead, Chef Im’s focus lies in strengthening the relationships between the restaurant, the land, and the people who sustain it. He envisions JAMPA as a place where sustainability, creativity, and local talent genuinely intersect.

Here, young chefs can build confidence and believe that local ingredients—and local voices—belong on the international stage. Guests, in turn, are invited to experience a deeper connection to the land, the people, and the stories behind each dish.

In Chef Im’s mind, JAMPA is more than a restaurant. It is a space that celebrates life—where each meal offers not only nourishment, but an opportunity to reflect on what fine dining means in our time.

JAMPA จำปา
地址：The Community House, Tri Vananda, 46/6 Mu 3, Thep Krasatti, Thalang, Phuket, 83110, 泰國
電話：(+66)76-342-122