Giacomo Primante

Chef Giacomo Primante's culinary philosophy is a profound dialogue with the land and a celebration of "borderless dining," where global influences converge with local authenticity. His core ethos centers on listening to the rhythm of the land, approaching ingredients with patience, care, and respect, rather than imposing preconceived notions. This commitment is evident in etcha’s deepening partnerships with local cultivators, such as Gunter & Songwat Farm in Suwannakuha, Northeastern Thailand, a rising name in sustainable agriculture. Their collaboration has, for instance, yielded pesticide-free white asparagus, a crop once deemed unsuitable for Thai conditions, now flourishing as a testament to dedicated cultivation. This philosophy extends to a rigorous commitment to sustainability and responsible sourcing. Primante meticulously spent nine months forging relationships with local farms and suppliers, ensuring that every ingredient meets the highest culinary standards while simultaneously bolstering Thailand’s agricultural communities. The restaurant sources organic produce, collaborates with eco-conscious seafood providers, and champions farm-to-table practices that drastically minimize waste. A key aspect is his "zero-waste cooking" approach, where every part of an ingredient, from skin to bones, is utilized efficiently, preserving its integrity and honoring the environment. Ingredients like daily produce from Lopburi, mineral water from Sai Yok Spring in Kanchanaburi, and chocolate and rice from Phuket underscore this local focus. His "borderless dining" concept transcends traditional culinary boundaries, harmonizing European techniques—refined during his experiences in Japan and rooted in his Italian heritage—with a rich tapestry of worldwide influences, especially Asian cuisines. This approach transforms dining into a journey of discovery, where each dish tells a story of culture, travel, and innovation. The emphasis is not on complexity for its own sake, but on crafting compositions that reflect their origins and significance, engaging all senses to evoke curiosity, inspire emotion, and create lasting memories, turning meals into moments of culinary artistry and storytelling. Chef Primante's technical mastery is characterized by precision and a boundless creativity that seamlessly integrates European culinary techniques with global inspirations. He employs diverse methods, from delicate poaching and wok-searing to sophisticated dry-aging (as seen with his grey pomfret). His plating is artful, focusing on presenting dishes that are both visually captivating and evoke emotion. Flavors are meticulously balanced, often featuring contrasting textures and unexpected elements that surprise and delight the diner. His legendary signature dishes exemplify this approach: - **White Asparagus Interpretations:** Two refined takes on locally cultivated white asparagus. One features wok-seared spears glazed in wildflower honey and fermented soy for warmth and gentle umami. The second highlights tender tips poached in milk and sugar, served with a white chocolate Valrhona beurre blanc and daikon, offering a unique textural and quietly indulgent experience. - **French Monkfish with Chiang Mai Zucchini Flowers:** A tribute to his French heritage, this dish features delicate monkfish, possibly from Roscoff, paired with Chiang Mai zucchini flowers filled with a silky chicken mousse, and finished with a bold touch of horseradish and South Thai coffee foam, showcasing a harmony of textures and flavors. - **Grey Pomfret with Mint and Pomegranate:** A standout dish that blends bold creativity with refreshing flavors. Dry-aged grey pomfret, chosen for its depth of flavor and rich texture, is complemented by a vibrant granita and a tableside drizzle of tangy pomegranate juice, creating a light and refreshing contrast. - **Squid with Basil and Caviar:** Inspired by childhood memories, this dish transforms squid—marinated in coconut milk to enhance tenderness—into a "pasta" specialty using Japanese sashimi techniques. It is artfully presented with Thai pesto and caviar, blending Japanese, Thai, and Italian influences into a truly borderless creation. - **Black Sourdough and Lotus:** A dessert that weaves a meaningful narrative, combining local and international ingredients. It features a lotus flower mousse, symbolizing purity in Thailand, paired with sourdough ice cream—a playful nod to the tradition of sharing bread—with a rich chocolate biscuit tying the flavors together at its heart.