Other
Giacomo Primante
Chef
- Discipline
- Other
i. Biography
In Lanciano, Italy, the first form of craft for Giacomo Primante was domestic: the women in his family, working at the stove and around the table, taught him that cooking could organize a room and give food a use beyond nourishment. That early kitchen education still shows in the way he works at etcha in Bangkok, where ingredients are handled as expressive material and the plate is asked to carry feeling without extra explanation. The result is direct, grounded cooking: food as a practical gesture of care.
The Climb
The route through professional kitchens was international from the outset, and Giacomo Primante built it one room at a time. He worked as chef at Chesery in Switzerland, then as chef at Diverxo in Spain, before continuing as chef at Kei Kobayashi in France. He went on to work as chef at Mirazur in France and later as chef at Benu in San Francisco. Taken together, those posts show a career formed by movement, repetition, and adjustment under pressure, with each kitchen adding another set of standards to answer to. That progression eventually brought him to Bangkok, where he became Head Chef at etcha. The shift mattered because it changed the work from passing through established systems to shaping one from within. By the time he took that role, the range of kitchens behind him had become more than a list of stops; it had become a working vocabulary he could now direct.
Today
Today, Primante leads etcha in Bangkok as Head Chef, and the restaurant is built around borderless dining. In practice, that means ingredients are allowed to meet without rigid categories getting in the way. His food stays close to emotion, but not in a loose or mannered sense; the feeling is controlled by structure, so the plates keep their clarity even when the combinations move freely. What anchors the kitchen is a belief he returns to plainly: food is an act of love. At etcha, that idea informs the tone of the room as much as the food itself. It keeps the work personal without drifting into sentiment, and it gives his cooking a steady line back to family, memory, and the discipline of making something that holds together.
Recognition
The recognition around Giacomo Primante sits in the kitchens that shaped the standard he works to, and in the sequence that carried him from Switzerland to Spain, France, San Francisco, and finally Bangkok. Diverxo, Mirazur, and Benu matter here not as decoration, but as evidence of a career tested in demanding rooms and refined through movement. His signature is the ability to take that experience and make borderless dining feel close at hand rather than distant. What is notable is not flourish, but control: a manner of cooking that turns range into coherence.
Profile updated July 2026
FAQ
Asked of Giacomo
What is Giacomo Primante's current role?
As of 2026, Giacomo Primante is Head Chef.
Where did Giacomo Primante work before?
Giacomo Primante's earlier career included Chesery, Diverxo, and Kei Kobayashi.
What is Giacomo Primante known for?
Borderless dining.
