Have you heard of “cuisine without borders”? Chef Giacomo Primante, a young talent from Lanciano, Italy, is creating a new culinary world at his restaurant Etcha in Bangkok, using the skills and insights he gained in various countries. His unique approach does not rely on existing frameworks. Instead, it emerges from a “kitchen with heart,” where ingredients and the people behind them take center stage.
Born in 1995, Giacomo started his career at the Michelin-starred Chesery in Switzerland. He then refined his techniques at three-star restaurants like Diverxo in Spain, and Kei Kobayashi and Mirazur in France. After training at Benu in San Francisco, he traveled throughout Asia, discovering new food cultures before settling in Bangkok. His cooking combines childhood memories, inspirations from his journeys, and deep respect for local ingredients—expressed through boundless creativity.
At Etcha, food, drinks, and service come together in a true pursuit of identity. Rather than relying on large suppliers, the restaurant seeks out rare partners. This philosophy drives Chef Giacomo to highlight ingredients that often go unnoticed and turn them into something extraordinary. While collaboration with farmers extends beyond Thailand, he especially values local producers, carefully weaving each region’s unique character into his dishes.
Etcha offers two types of tasting menus: the “360°,” featuring over 11 courses to fully experience their signature dishes, and the “180°,” consisting of 8 courses for a concentrated taste of their creations. Return guests can enjoy a refreshed menu, ensuring new surprises each time. Meanwhile, everything from upcycled metal forks and spoons by local artists to goat’s milk cheese, organic coconut flower sugar, butter, and fresh seafood is selected with a story behind it, inviting diners to taste and appreciate every detail.
The carefully sourced ingredients and craft techniques from different provinces highlight the individuality of each plate. Chef Giacomo views dishes as canvases, blending art, nature, and food trends in a subtle yet daring way. Guests are invited on a journey of flavor and the senses, savoring each dish with an open mind.
At Etcha, it’s not just about eating; it’s about experiencing the passion and stories behind the ingredients and producers. For instance, a cheesemaker who adjusts her goat’s routine for the perfect flavor, a plate recalling cherished Sunday family gatherings, and a special moment kicking off with cacao rum from Northern Thailand—all these elements come together to connect food and people on a deeper level.
There are still many flavors and encounters waiting for you. We warmly invite you to explore Etcha and discover the possibilities of cuisine that transcends boundaries. (Mr. Bacchus)