PHUKET, THAILAND, 26 April 2024 – Clinique La Prairie and Montara Hospitality Group are delighted to announce their partnership and the opening of a new Health Resort by Clinique La Prairie at Tri Vananda, in 2025.

Montara Hospitality Group is on track to become one of the biggest players in the wellness industry with its newest development Tri Vananda, a purpose-built wellness community in Phuket, Thailand, that emphasizes functional and integrative medicine, nutrition, cognitive health, and mindfulness. With 30 biophilic-designed residential units currently under construction in the first phase of development, it has signed a deal with Clinique La Prairie to operate the 40-villa resort projected for completion in 2025. Tri Vananda will raise the bar for luxury wellness with best-in-class facilities primed for multi-generational living. Sustainable and nature-centric in design, the low-density development will feature renewable energy facilities and a tiered wetland filtration system.

Clinique La Prairie was founded in 1931 by Dr Niehans, a pioneer in longevity, and has since become world renowned for its holistic and scientifically-grounded approach to preventative aging. With medical care as one of the four pillars of its holistic approach, Clinique La Prairie combines medical testing, expert consultations and medical therapies in all its programs, offering highly personalized care, science-driven treatments and long-term support to its clientele. With a luxury flagship in Montreux, Switzerland, spanning only 35 rooms and suites, the Swiss brand has expanded to operate satellite sites – known as Longevity Hubs by Clinique La Prairie – around the world, in Madrid, Bangkok, Doha, Taipei and most recently, Dubai. The Health Resort by Clinique La Prairie at Tri Vananda, Phuket, will be the first resort of its kind in Southeast Asia.

According to the recent Global Wellness Institute report, wellness real estate is one of the fastest growing sectors in wellness and forecasted to surge in the next five years from USD398 billion market in 2022 to USD887.5 billion in 2027.

“Thailand has a longstanding reputation for its world-class holistic wellness and health retreats. Our partnership with Montara Hospitality Group at Tri Vananda allows us to offer something new for a discerning clientele to experience, redefining the luxury wellness industry in Asia.” said Simone Gibertoni, CEO of Clinique La Prairie.

Once development is completed, Tri Vananda will offer 70 residential villas, and the health resort comprising a comprehensive medical and wellness facilities for health diagnostics aimed at helping residents and guests live longer, healthier, and better lives through tailored programs. World class wellness facilities at the Health Resort by Clinique La Prairie at Tri Vananda will include a medical center with state-of-the-art diagnostic equipment, active movement center with an Olympic-size swimming pool, a wellness restaurant for personalized nutrition, a holistic wellbeing center, and a mindfulness center house in the iconic “Manorah” Grand Hall inspired by the local Thai heritage dance performance.

At Tri Vananda now are the first five private villas that showcase the two-, three-, and four- bedroom configurations to prospective buyers. The PRU JAMPA Community House, completed and opened in 2021, serves as a community gathering space for all ages and features a bar and lounge, swimming pool, Active Movement Center with Biocircuit AI technology by Technogym to automate and personalize equipment settings, community garden, outdoor playground, and function areas. Tweenies, a club dedicated to fostering an interest in pre-teens and teens to lead a wellness-centric lifestyle, helps younger generations understand the importance of health and mindfulness at an early age through immersive experiences.

Within PRU JAMPA Community House is MICHELIN Green Star-awarded restaurant JAMPA.
Helmed by chef Rick Dingen, each dish in the all-day dining concept is nutritionally balanced and crafted with peak seasonal ingredients sourced from PRU JAMPA farm at Tri Vananda, and a network of local farmers and fishermen. With sustainability at the core of JAMPA, a closed-loop system was established to ensure nothing goes to waste. Vegetable scraps are diverted to the chicken coup that supplies the restaurant daily with fresh eggs, and other organic matter is composted and used as fertilizer, reducing CO2 emissions, and underscoring the importance of pesticide-free farming.

As Tri Vananda sets the gold standard for luxury wellness in Asia, it signals a transformative shift to aspire to a more mindful and sustainable way of living.

PHUKET, Thailand 2024 – Montara Hospitality Group, the visionary owner of the prestigious Trisara resort, is spearheading a transformative sustainable dining movement in Phuket.
The group’s collection of acclaimed culinary concepts, including the highly regarded PRU and JAMPA, exhibits a philosophy of culinary excellence and environmental sustainability. Montara Hospitality Group’s food and beverage venues are all passionate about providing sustainably grown local artisanal produce, which the company refers to as “human-centric hospitality.”
Montara Hospitality Group has also earned a reputation for prioritizing sustainability at its food and beverage venues, with a substantial proportion of produce sourced from its 16,000 sqm Pru Jampa organic farm, located within the Tri Vananda boundaries.
“Culinary excellence becomes truly enriching when it harmonizes with the planet,” says Jimmy Ophorst, the Executive Chef at PRU. “At PRU we aim to bring our guests closer to the best ingredients Thailand has to offer.”
Montara Hospitality Group has long been known for its creative, conscientious approach to culinary. PRU, the signature restaurant, remains the only MICHELIN Red Star restaurant in Phuket, a status it has retained for six consecutive years. Recently relocated within Trisara, PRU, provides a one-of-a-kind community-to-fork experience, encouraging open interactions between chefs and guests and exemplifying transparency in the world of fine dining.
Another Montara Hospitality asset, the Tri Vananda wellness community, is home to JAMPA whose creed of “locally grown ingredients, live fire, and zero waste cuisine” has earned it a MICHELIN Green Star. JAMPA —overseen by chef Rick Dingen— is a beacon for zero-waste, farm-to-table, live-fire cooking. It innovates by using only live fire to transform local ingredients, almost entirely sourced from the Pru Jampa organic farm.

These venues are being complemented by respective new, exciting concepts, such as the Mediterranean-inspired beachside venue CIELO — translating to “paradise” in Spanish. It shines through its commitment to contemporary Mediterranean cuisine, prepared by executive chef, Worawit “Notty” Rattanachoochoke with locally sourced ingredients from local farmers and producers to showcase the best of Asia’s bounty.
A refined Thai homestyle dining experience, SAT at Trisara, where the finest locally sourced ingredients are utilized for Southern Thai recipes that have been passed down through generations. Seafood At Trisara showcases the phenomenal seasonal ingredients Phuket and Thailand has to offer, both on land and sea.
Another new concept, DALA Bistro & Bar — which is named after the torch ginger flower indigenous to Phuket — showcases Thai flavors offering cocktails and coffee crafted from local terpenes and pan-Asian bites, alongside breathtaking sunset views. At DALA guests can observe the artistry of the bartenders and baristas as they craft exquisite drinks using local ingredients.
Montara Hospitality is confident the group’s spread of concepts can put Phuket firmly on the radar of conscientious gourmands worldwide. Indeed, all its food and beverage venues follow the group’s “Dine Good Do Good” philosophy which embraces the sourcing of local ingredients, using artisanal suppliers and being more ethically responsible.
“For those seeking a blend of gastronomic and ethical enlightenment, Trisara is not merely a destination but an immersive journey into the future of sustainable dining,” concludes chef Notty.