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At Etcha, food, drinks, and service come together as a unified expression of identity. This philosophy guides every decision, from rejecting large supplier lists that lack individuality to seeking out rare and meaningful partnerships. Chef Giacomo’s vision is clear: to find what others overlook, to celebrate the extraordinary, and to create an experience that is as thoughtful as it is exceptional.

When Chef Giacomo Primante talks about working with farmers, he shared that it’s not just limited to Thailand. While supporting local products is a priority, chefs are a unique and diverse group, often inspired by flavours and cultures from around the world. As such, they collaborate with people of many nationalities, constantly seeking inspiration and innovation.

Chef Giacomo recalls being invited by the Japanese government to spend a week exploring Fukuoka, Kumamoto, and the surrounding villages. During this time, he spent time meeting small local farmers, understanding their lives and learning more about their challenges. This experience, though intense, helped to enrich his perspective.

Supporting farmers, he believes, goes beyond simply purchasing their products. It involves understanding their lives, their diets, and the hardships they endure. Spending time with them, working alongside them, and learning their stories is important for him – it’s about passion and authenticity. This is part of the process for Etcha to work with some of the best small-scale, high-quality suppliers.

Chef Giacomo’s philosophy also extends beyond food – it is also applied to the artisans and other producers that Etcha works with.

The cutlery are from an artist in Bangkok who specialises in creating forks and spoons that uses upcycled materials, or the handcrafted plates brings together art with every day art, blending traditional Thai and Chinese techniques. Chef Giacomo also takes the same approach to wine partnering with small family-owned wineries in Europe after months of meticulous research.

This dedication also extends to supporting Thai producers, such as the Nattachai family, whose beer and sato were selected for their quality. Out of 14 drinks tested, only three made the cut. This also applies to the mineral water, working alongside Sai Yok Spring, a 100% Thai mineral water sourced from Sai Yok Springs. Visiting the spring and meeting Madame Elodie, who donates a portion of proceeds to support women in need, left him deeply moved.

Through thoughtful choices, Etcha embodies a philosophy that celebrates the stories, craftsmanship, and passion behind every ingredient and product that it uses.