Etcha breaks the mould of fine dining and invites guests to explore the beauty of borderless dining moments, built on the thrilling interplay of scents, textures, and flavours that collide in harmony. Each dish offers a taste of uninhibited creativity while highlighting exquisite produce. Guests are immersed in a multi-faceted experience, where meals become moments of pleasure that linger in memory long after the last course.
Our Chef has always held a deep-rooted belief in the value and edge that comes from working closely with the land. This enduring respect for farmers and their craft is something he passionately carries forward here in Thailand.
Drawing inspiration from his background and travels, Chef Giacomo’s borderless culinary direction reflects a refusal to be confined and categorised. It revolves around a mindful, community-supportive kitchen that mostly uses local ingredients.
Chef Giacomo Primante is a globally-minded chef with a passion for exploring diverse cultures, flavours, and culinary traditions. Born in 1995 in Lanciano, Italy, he was inspired early on by the women in his family who instilled a love for cooking. His career began in Switzerland at the Michelin-starred Chesery, followed by prestigious roles in Spain at Diverxo, France at Kei Kobayashi, and Mirazur, all earning three Michelin stars.
Chef Giacomo also spent time in San Francisco at Benu under Chef Corey Lee, whom he considers a mentor. His culinary journey led him across Asia, where he discovered new flavours, ultimately settling in Bangkok to lead his own kitchen at Etcha. Chef Giacomo’s cuisine is an emotional expression, blending ingredients without constraints and embodying his philosophy that food is an act of love.
Chef Alessia Migliacci is an accomplished pastry chef with a diverse international background. Raised on a Swiss agriturismo, she began her career at just 16 in St. Moritz, where she trained as a pastry chef and won multiple awards during her apprenticeship. After honing her skills at renowned institutions like the Richemont School and working alongside Michelin-starred chefs in Switzerland and Italy, Chef Alessia expanded her culinary experience to Malta, where she worked at Ion, a Michelin-starred restaurant, collaborating with world-class chefs.
In 2023, she joined Quince in San Francisco, a 3 Michelin star restaurant, before returning to Switzerland to work at the prestigious Dolder Hotel. Now in Bangkok, she is excited to bring her pastry expertise to Etcha, alongside Chef Giacomo.
