Jimmy Ophorst

Chef Jimmy Ophorst's culinary philosophy is deeply rooted in the ethos of "Plant, Raise & Understand" (PRU), which also forms the name of his restaurant. This signifies a comprehensive, holistic approach to cuisine that extends far beyond the kitchen. Initially evolving from a "Modern Creative Farm-to-Table Cuisine" concept, PRU has expanded into a "community-to-fork experience," aiming to showcase the entire local community, from producers to artisans. His core vision emphasizes 100% local produce, with a particular focus on vegetables, which he believes play a crucial role in cuisine. The restaurant sources many of its ingredients from its own 96-hectare organic farm, Pru Jampa, employing permaculture-focused farming methods. Sustainability is paramount, evidenced by their use of leftover food for compost and strictly organic growing practices. Chef Ophorst is committed to discovering and utilizing rare and indigenous Thai ingredients, even researching and identifying new edible plants growing in unexpected places. This dedication to local sourcing actively supports the surrounding community, ensuring that farmers create better products, which in turn leads to superior ingredients for his dishes. The philosophy has further evolved to take guests on a culinary journey through Thailand, with each dish representing a different region. This approach not only allows for the sourcing of the best produce nationwide but also strengthens support for various local communities across the country. For Chef Ophorst, the ultimate satisfaction comes not just from happy guests, but equally from proud farmers whose products he champions and showcases. Chef Jimmy Ophorst’s technical mastery is characterized by a precise and thoughtful manipulation of local Thai ingredients, often contrasting with European techniques. He emphasizes highlighting the inherent flavors of his produce, frequently employing steaming and grilling with a vibrant array of spices and herbs, a distinct departure from traditional European pan-frying methods. His approach to plating is artistic and delicate, ensuring dishes are as visually compelling as they are flavorful, always aiming to present ingredients in novel and surprising ways. Key techniques include smoking for enhanced flavor, as seen in his use of Phuket abalone. He meticulously works with fermented elements, such as fermented carrot juice and pickled duck eggs, to add complex dimensions to his dishes. His dedication to showcasing indigenous ingredients extends to methods like cooking carrots in the very soil they came from for eight hours in a ground pit with charcoal, yielding a sweet, juicy, and tender result with a bacon-like smokiness. Among his most legendary signature dishes are: * **Carrot (cooked in soil)**: This iconic dish, described as the genesis of PRU’s philosophy, features carrots slow-cooked in their native soil, served with fermented carrot juice, cured egg yolk, and hollandaise sauce. * **Smoked Abalone with Pickled Duck Egg**: This dish highlights rare Phuket abalone, smoked for optimal flavor, paired with house-made pickled duck eggs (inspired by Surat Thani's 'kai kem'), and finished with wild herbs and eggplants from the PRU farm. * **Dry Aged Duck**: An "all-time favourite" acclaimed by many guests. * **The King of the Fruits**: A dish renowned for surprising diners and changing perceptions of a well-known Thai fruit.

Career

• Internship at Partycentrum Madestein, Netherlands
• Chef De Partie at Partycentrum Madestein, Netherlands
• Chef De Partie at Elzenduin Beach, Netherlands
• Sous Chef at Elzenduin Beach, Netherlands
• Sous Chef at Trisara Phuket, Seafood restaurant, Phuket, Thailand
• Sous Chef at Strandclub Doen!, Den Haag, Netherlands
• Chef De Cuisine at Trisara Phuket, Seafood restaurant, Phuket, Thailand
• Stage Placement at Gaggan, Bangkok, Thailand
• Chef De Cuisine at Trisara Phuket, Phuket, Thailand
• Chef and Co-founder at Pru at Trisara, Phuket, Thailand
• Executive Chef at Pru restaurant, Phuket, Thailand