JAMPA x Elements, inspired by Ciel Bleu: A Four-Hands Dinner of Ethical Indulgence
Picture this: a sultry May evening in tropical Phuket, the scent of live fire hanging in the air, and two Michelin-lauded chefs uniting over a shared philosophy—gastronomy that honors the earth. On May 3rd, JAMPA, the island’s Michelin Green Star darling, teams up with Bangkok’s Elements, inspired by Ciel Bleu, for an exclusive Four-Hands Dinner that reads like a love letter to sustainability, craftsmanship, and the farmers who make it all possible.
The event, dubbed “Sustainable Series: 7 Farmers – 7 Courses – 2 Sustainable Chefs,” isn’t just a dinner—it’s a manifesto. A curated experience where each course spotlights the bounty of Thailand’s land and sea, brought to life by Chef Rick Dingen of JAMPA and Chef Gerard Villaret Horcajo of Elements, both known for their deft ability to make local sourcing and high-end dining not just compatible, but exhilarating.
Chef Rick Dingen
Two Chefs. One Vision.
While their culinary backgrounds differ—Chef Rick’s rustic fire-kissed dishes meet Chef Gerard’s precision-driven French-Japanese finesse—what unites them is an unwavering respect for nature and the artisans behind every ingredient.
JAMPA, under the wing of Montara Hospitality Group, has made waves with its zero-waste, hyper-local approach, recently earning a coveted spot on the 50 Best Discovery list for 2025. Elements, on the other hand, brings the refined lineage of Amsterdam’s Ciel Bleu to Bangkok, pairing global ingredients with a sharply ethical sourcing ethos.
This collaboration is less about ego and more about evolution: “It’s about celebrating what nature gives us—and letting that guide our creativity,” says Chef Rick.
Chef Gerard Villaret Horcajo
Inspired by the Land. Crafted by Fire.
Leading up to the event, both chefs will be out in the field—literally—visiting fishermen at dawn, inspecting cacao at Rai Nai Rak Farm, and foraging through Pru Jampa Farm’s seasonal crops. It’s not performative. It’s purposeful. Every course on the menu is steeped in terroir, storytelling, and respect.
The result? A menu that dances between JAMPA’s earthy boldness and Elements’ nuanced elegance.
