21.12.2025

Chef Im of JAMPA: The quiet authority behind Phuket’s Green MICHELIN Star

As JAMPA’s Chef de Cuisine, Chef Gongpitak “Im” Boontanaveerapat is redefining fine dining in Phuket through live-fire cooking, zero-waste philosophy, and deep respect for land, farmers, and craft. A conversation on restraint, sustainability, and legacy.

Photos courtesy of JAMPA.

Words: Nina

 

There's a measured calm to Chef Gongpitak Boontanaveerapat that immediately sets him apart. No bravado, no chef's theatre - just the kind of focus that comes from years spent perfecting a craft. Known as Chef Im to his team and regulars at JAMPA, Phuket's Green MICHELIN Star restaurant, he's built his career on a principle that sounds simple but proves endlessly complex in practice: let the ingredients lead.

As JAMPA's newly appointed Chef de Cuisine, Chef Im helms a kitchen that's earned international recognition not for molecular wizardry or imported luxury, but for something more fundamental - a commitment to place. Here, live-fire cooking meets zero-waste philosophy, and every plate tells the story of Phuket's soil, seasons, and the farmers who work it.

His path to this moment was anything but ordinary. The Oriental Hotel Apprenticeship Program at Mandarin Oriental Bangkok - one of Thailand's most demanding culinary training grounds - gave him his foundation, rotating him through Chinese, French, and Italian kitchens with rigorous discipline. He emerged as Outstanding Student of the Year, but the real education came next: seven years at Le Normandie, the two MICHELIN Star institution where precision isn't just expected, it's the baseline. Under world-class mentors, he learned what he now describes as the trinity of great cooking: balance, precision, and harmony.

But there's more to Chef Im's vision than the food itself. JAMPA has positioned itself as something rarely seen in fine dining: a genuine incubator for local talent. Young Phuket-based chefs and growers cycle through the kitchen and farm, gaining hands-on mentorship and contributing to what Chef Im sees as the island's evolving culinary identity.

It's this broader philosophy that makes our conversation with Chef Im particularly timely. As Phuket continues its transformation into one of Southeast Asia's premier culinary destinations, chefs like him are proving there's an alternative to the imported-prestige model. JAMPA's Green MICHELIN Star is a validation of an approach that prioritizes roots over reach, community over celebrity, and the long game over quick returns.

The Gentleman's Foundation

Your journey began with the rigorous Oriental Hotel Apprenticeship Program and culminated in seven years at Le Normandie, a two MICHELIN Star institution. How did those formative years shape not just your technique, but your philosophy as a man and a craftsman? 

Working in highly demanding kitchens shaped me into someone who approaches every task with care, precision, and respect. I commit myself fully to my work, always giving one hundred percent. This attention to detail has become not only a professional discipline, but a guiding principle in the way I live my life.

 

The Art of Restraint

JAMPA's approach is defined by simplicity and honesty, such as letting ingredients speak for themselves. In an era where dining often prioritizes spectacle, what does it take to master restraint?

JAMPA’s style of cooking focuses on presenting ingredients in a way that surprises people—showing them that something familiar can be transformed into something deeply delicious. We apply our own techniques, fresh and present the dish simply, yet in an appetizing way that immediately makes you want to eat it.

Fire, Earth, and Time

Live-fire cooking is visceral, immediate, and unforgiving. What draws you to this primal method, and how does working with fire influence your relationship with ingredients? Is there a particular moment at the fire that encapsulates your philosophy?

Cooking with fire feels like using my human senses at one hundred percent. Different levels of heat create completely different results in the ingredients—gentle heat, high heat, each brings its own character. This is a craft I’m deeply passionate about.

 

Building Legacy Through Local Talent

JAMPA is deeply committed to mentoring young Phuket-based chefs and growers. As someone who benefited from world-class mentorship, how do you approach developing the next generation? 

The food industry in Phuket is huge, but there are still relatively few professionals with MICHELIN-level culinary skills. When I joined JAMPA, I wanted to help and develop the young Thai chefs to get more knowledge, techniques, and a true understanding of what MICHELIN-level cooking requires. The more I see them grow stronger and more confident, that make me prouder.

The Farmer-Chef Dialogue

You work closely with local farmers and cultivate produce from JAMPA's own farm. How has this direct connection to the land changed the way you conceptualize a dish? Can you share a moment when a farmer or harvest taught you something that altered your approach in the kitchen?

The closer I work with farmers, the more I appreciate the value of the ingredients. This makes me even more careful and thoughtful when using them, because I understand the hard work and challenges that farmers go through.

Sustainability as Philosophy, Not Trend

JAMPA holds a Green MICHELIN Star, a recognition that sustainability is woven into your identity, not adopted as branding. How do you define sustainability beyond the plate? 

For me, sustainability at JAMPA isn’t just about what’s on the plate—it’s a mindset. It’s about respecting the farmers and their work, using ingredients thoughtfully, minimizing waste, and making decisions that benefit both people and the environment. Every choice we make in the kitchen, from sourcing to cooking, reflects that responsibility. Sustainability is part of how we live and work, not just an award.

The Garden and the Self

You find solace in your garden - a practice many modern gentlemen have lost. What does that quiet work give you that the kitchen cannot? 

Gardening started as just a hobby for me, but once I began, it make  my connection to the care and attention each plant needs. It teaches me focus, observation, and patience, and I enjoy watching the growth day by day. When problems arise, I learn to find solutions—much like in life and in the kitchen. It’s a quiet practice that sharpens my senses and reminds me of the value of care and persistence.

 

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About the Author

Nina, Beauty, Wellness & Lifestyle Editor

Rooted in the sensual pleasures of life, Nina is a Taurus at heart - drawn to beauty, comfort, and timeless indulgence. Her writing for GC reflects a deep appreciation for the art of living well, from restorative wellness rituals and luxurious escapes to the pleasures of a perfectly crafted meal. With an instinct for aesthetics and a devotion to quality, Nina curates experiences that soothe the senses and elevate the soul. For her, elegance isn't just a style - it's a way of being.

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