Pitcha-on Yaemsattham, an artist from Bangkok, specializes in creating unique utensils, including forks and spoons, using upcycled materials from industrial factories. With a team of three, she works with metals like brass, copper, and aluminium to craft artistic and functional pieces. Her best-selling product is her intricately designed earrings, though each of her creations is treated as a piece of art. Passionate about fine arts and craftsmanship, Pitcha-on pours her heart into every piece she makes, blending her love for art and sustainability. Her designs bring elegance and creativity to everyday objects, including the bespoke cutlery made for Etcha.
Madame Kai, founder of Little Goat Farm in Nakhon Pathom, produces a range of goat's milk products, including artisanal cheeses. A veterinarian by profession, she began working with dairy goats to improve farm management and overcome animal health issues. Her signature product is Nourkai, a natural rind goat cheese. Despite the challenges of making cheese in a tropical climate, Madame Kai's passion for solving problems has led her to create one of Thailand’s most renowned goat cheese brands. She prides herself on using local ingredients and self-taught techniques, with the help of local chefs, to develop products that are both high-quality and uniquely Thai.
Akkrachai Yasaphandu, based in Ratchaburi, started his organic coconut farm eight years ago. His passion for ecosystems and biodiversity inspired him to farm in a way that respects the environment. His best product is organic coconut flower sugar, produced using traditional methods without additives. Akkrachai believes in the connection between caring for nature and the quality of food produced, ensuring his products are as pure and environmentally friendly as possible. His farm is not just about producing coconut products but about fostering a sustainable relationship with the environment.
Nattachai Ungsriwong, founder of Nonthaburi Brewing Company, is passionate about fermentation and creating beverages that highlight the best of Thai ingredients. His brewery produces craft beer, mead, and Sato, combining traditional brewing methods with modern innovation. Nattachai's flagship product is Nonthaburi Mead, made from Thai Longan honey sourced from Chiang Mai, known for its aromatic profile. He also runs Thailand’s first hops farm, adding a distinctive touch to his brews. For Nattachai, brewing is about crafting memorable experiences and sharing the rich flavours of Thai ingredients with the world.
Sapsirin Sap-Anan runs a small, sustainable dairy farm in Lopburi, Thailand. Her focus is on natural farming practices, producing high-quality butter, yoghurt, milk, and cream from specific cow breeds. Sapsirin’s butter, known for its rich texture and unique flavour, is her standout product. Her farm operates with a deep commitment to sustainability, aiming to create a business model that supports both the environment and the local community. For Sapsirin, making dairy products is about fostering a sustainable lifestyle and creating products that reflect the natural goodness of her farm.
Krittapas Tivaranusorn, based in Phuket, specialises in providing seafood, particularly fish sourced from the Andaman Sea. With a team of four, his business focuses on freshness and cleanliness, ensuring the highest quality. His best product is the Coral trout, a fish highly regarded for its flavour and unique qualities associated with the waters of Phuket. Seafood runs in his blood, as the trade has been passed down through generations of his family, from his grandfather to his father, making it a family legacy. His dedication to maintaining tradition while prioritising freshness defines his approach to seafood.
Ponlasek Lohachalathanakul, founder of Aoon Pottery in Bangkok, left his engineering career to pursue his passion for pottery. Specializing in handcrafted ceramics, Ponlasek creates unique, functional pieces that blend art with everyday life. He is dedicated to using Thai materials and non-toxic minerals, ensuring his ceramics are both beautiful and safe. His pottery is influenced by the vibrant culture of Bangkok, and he believes in the power of collaboration with clients and fellow artists to create meaningful works. Aoon Pottery aims to bring ceramics closer to urban dwellers while promoting sustainability.
Arun Sala-Ngarm, a former UN official from Khon Kaen, Thailand, turned to farming after retiring. He now runs a sustainable farm producing Jasmine Wagyu beef and Jasmine rice, both fertilized with chemical-free cattle products. Arun’s fascination with cattle marbling and Wagyu beef has driven his commitment to providing top-quality, chemical-free products. His background in international service has instilled a dedication to quality and sustainability, making his products stand out in the market.
Konlatee Sittichaivijit, from Phuket, transitioned from electrical engineering to the food industry, driven by a passion for sustainable agriculture. He works with his family to produce premium chocolate and rice, with a focus on natural, environmentally friendly methods. His standout product is the 75% dark chocolate, which is processed entirely on his farm, allowing him to share every stage of cacao production. Konlatee’s mission is not just about growing food but about expressing his voice through his products, offering an authentic, sustainable approach to agriculture and food production.
Radach Elodie, hailing from Thailand and France, is the founder of a sustainable water company sourcing mineral water from Sai Yok Springs. With a team of 30, she is dedicated to reducing the carbon footprint by offering locally sourced water in glass bottles. Radach is passionate about sustainability and community empowerment, striving to provide a greener alternative to imported brands. Her mission is to support local products while making the world a better place, one glass bottle at a time. The low environmental impact and high-quality mineral content of her water make it the ideal choice for conscious consumers.
Away from the clamor of the city, something quieter is taking root. In a patch of northern soil, rows of delicate shoots sway beneath an open sky. This is where etcha’s next chapter begins—not in a kitchen, but in the fields.
Together with a local farm, we’ve started sourcing seasonal ingredients grown with care and instinct. Chef Giacomo Primante has walked these rows with the farmers, listening, learning, and planning what will take shape on the plate.
We are not here to chase trends. We are here to grow flavour.
These first crops are a quiet promise. Herbs with subtle oils. Greens that remember the land. Roots with quiet depth. Each one chosen not for how it looks, but for how it speaks when cooked.
This is only the beginning. As the seasons shift, so will the dishes. Always shaped by the rhythm of the land and the people who know it best.
What we’re growing is more than food. It’s a relationship.
In the fertile hills of Suwannakuha, a unique partnership has taken root, one built on trust, innovation and a shared love of the land. Together with local landowners Khun Songwat and Khun Gunter, we have nurtured a small, chemical free farm that grows to our rhythm and values.
The connection began with a simple recommendation and quickly grew into something personal. Inspired by their dedication, especially a hybrid asparagus perfected over five years to thrive year round, our chef saw the chance to do more. Today, this northern plot provides us with asparagus, salad greens, tomatoes, lemongrass, parsley, rosemary and eggplant, all cultivated to meet the precise standards of our kitchen.
But this farm is more than a source of produce. It is a model of sustainability, food transparency and generosity. Surplus vegetables are shared with the surrounding village, strengthening local ties and honouring a spirit of mutual care. In time, our goal is to rely on this land for more than half of our seasonal ingredients, harvests rooted in partnership, plated with purpose.