i. Biography
The cooking at JAMPA is built on a disciplined zero-waste, farm-to-table ethic. Under Rick Dingen, humble vegetables are pushed toward clear expression, live fire adds heat and immediacy, fermentation brings depth, and whole-ingredient use keeps the kitchen accountable to the produce in front of it. Minimal intervention here is not a style cue; it is the method that lets ingredients read cleanly on the plate.
Coming Up
Training at La Rive and De Heer Kocken gave Rick Dingen a foundation in rigor, control, and consistency. Those kitchens formed a measured style: detail stays visible, and nothing is left loose enough to undermine the result. That discipline now carries through to his role as Executive Chef of JAMPA, where the line from apprenticeship to leadership is clear in the way the kitchen is run.
Where They Are Now
At JAMPA in Phuket, Executive Chef Rick Dingen works inside a restaurant where the philosophy is the food. The setting is described by Dingen in direct terms: “Jampa is located in the heart of a wellness community and utilizes the most ecological and sustainable procedures when serving the freshest seafood and produce available.” That approach places the kitchen on a steady footing: local, fresh, and in season are not talking points but operating standards. Live fire gives the food an elemental edge, fermentation adds quiet complexity, and whole-ingredient use keeps the work exact from root to leaf. The result is a kitchen that treats produce with discipline and uses method to sharpen flavor rather than cover it. At JAMPA, ecological and sustainable procedures are made tangible through texture, aroma, and finish. The cooking stays close to its ingredients and does not rely on flourish to make its point. In Dingen’s hands, the restaurant’s stated values become a working language for the kitchen, one that reflects both the land and sea around Phuket.
In Their Words “Jampa is located in the heart of a wellness community and utilizes the most ecological and sustainable procedures when serving the freshest seafood and produce available.”
Honors
Rick's honors include MICHELIN Plate (2025) and MICHELIN Green Star (2024).
Profile updated July 2026
FAQ
Asked of Rick
What is Rick Dingen's current role?
As of 2026, Rick Dingen is Executive Chef.
Where did Rick Dingen train or study?
Rick Dingen trained at La Rive and De Heer Kocken.
What recognition has Rick Dingen received?
MICHELIN Plate (2025).
