etcha — The Team

Chef Giacomo Primante

Head Chef

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.

Mr. Davide Fresa

Restaurant Manager

Born and raised in Milan, After completing his hospitality studies in Canada, Davide began his professional journey at the Mandarin Oriental in Milan, where he quickly distinguished himself through dedication and leadership. He then joined Horto, working under the guidance of acclaimed chef Norbert Niederkofler 3 Michelin star, refining his approach to fine dining and sustainable cuisine.

In 2025, Davide took on an international role, joining etcha in Bangkok as Restaurant Manager, where he continues to share his passion for high-level service, authentic storytelling, and the heritage of Italian cuisine.

Chef Xavier Coolen

Sous Chef

Born in Brussels, Belgium, Xavi discovered his passion for cooking at a very young age. After graduating, he chose to train in renowned Michelin-starred restaurants to further develop his skills and grow as a chef.

His journey took him to London, where he worked at Hélène Darroze at The Connaught and The Greenhouse. He then continued across Europe, training in Milan under Antonio Guida at Seta, and in Madrid alongside Dabiz Muñoz at DiverXO and at Smoked Room by Dani García. His dedication and experience eventually led him to earn the position of Junior Sous-Chef.

Mr. Suppawat Teeta

Wine Sommelier

Mr. Suppawat is an award-winning Thai sommelier with over a decade of experience in luxury hospitality. Currently Sommelier at Chatrium Grand Bangkok, he has previously worked at Anantara Siam Bangkok Hotel and Mandarin Oriental Bangkok. Certified by the Court of Master Sommeliers.

Max is the Winner of Thailand Best Sommelier Competition 2024 and has been a finalist in several prestigious international competitions. Skilled in wine selection, food pairing, staff training, and guest service, he is passionate about creating memorable dining experiences and promoting wine culture in Thailand.

Chef Peerapong Sa-anan

Junior Sous Chef

Born and raised in Chonburi Province, Thailand, Chef Peerapong became seriously interested in cooking at the age of 22. The beginning of his career came from the opportunity to open a Burger Food Truck with a friend, which was a significant step that lef him to seriously pursue this career path.

After that, Chef Peerapong gained experience in several leading restaurants. He worked at the Water Library at Central Embassy and Mezzaluna as Commis before moving to Baan Tepa as Chef de Partie.

Mr. Chaiarun Phuakudom

Outlet Supervisor

Mr. Chaiarun was born in Bangkok to a family immersed in the hospitality industry. Inpired by his parents’ careers in hotel service, he pursued a degree in Hotel Business and began his journey at Anantara Siam, working at the Latin American restaurant “Guilty” for two years. He later expanded his expertise in bar operations at Aqua Bar for another year.

With a strong passion for refined hospitality, he took a significant step into the world of fine dining by joining etcha, where he continues to pusue his vision of thoughful, guest-focused service.