VIVIN Artisans & Friends – A passion story & common vision

Since 5 years of operating, VIVIN – – have developed strong relations with trustable local artisans.

VIVIN have been working with many local artisans from close to the inception of their activity,  with an active contribution to product development & quality control.

VIVIN, along their network of highly skilled professionals; restaurants patrons, luxury hotels executive chefs continue to provide the necessary feedback for improved service and quality.

It’s now time to share from these passionate artisans, their challenges and their vision.


Robert is a Cheesemaker with a chemical engineering background. He has been living in Thailand for over 20 years and makes cheese in the town of Chiang Rai.

His belief in cheesemaking is to use as much natural and local ingredients as possible. He also believes the artisan scene has grown tremendously since he began.

He feels it’s important to make the public aware, that there are limited ingredients, resources and higher expenses for local artisans which makes it difficult, but the passion for making good quality products motivates us.

Robert encourages curious food lovers to compare local artisan with well known International brands and make the choice for themselves.


Uraiwan began the organic herbs business, first as a producer of natural fertilizer, but soon realising that the natural step to produce high quality organically grown products could truly be realised in Thailand.

At one stage the perception was that quality produce had to come from abroad. Now many people realise that locally produced products are as good if not better than imported ones, however there is limited knowledge available when it comes to growing anything organically.

First difficulty, the consistent supply of quality ingredients, then to make it readily available to customers. People are very positive when they see our endeavors and what we are trying to achieve, but buying patterns don’t always change.

Fast food and processed food have been major deteriorating elements to both quality and taste and have pushed farmers revenues down. Many people have now lost the taste of the original produce. But the trend for organic produce in Thailand is definitely contributing positively in the support of quality and taste.

Since growing organic herbs it has changed our lives, being closer to nature and offering a positive impact to the environment and sustainability.


Brice is a man with many hats. He was previously a professional poker player, Luxury restaurant manager and since the last 4 years, a cheesemaker and restaurant owner.

He and his Thai partner live in Chiang Mai produce fresh goat milk cheese. They built their own cold room which allows them to gain better control on the cheese maturation. The most challenging aspect of making his cheese has been to find the right producers of milk that sustain high quality and volume.

Brice believe the biggest value you can offer to your customer it’s to be able to take the time needed to make what you think is the best.

There is often a misconception that Thai cheese is not good quality or tasty but in fact it can be a lot better than many other imported cheeses, especially the Industrial type.

Brice says it’s still early days for the local cheese industry in Thailand but there are more and more loyal local customers. He is pleased people are starting to support artisans local products that have been given the time, care and love.


Stefano is a German cheesemaker living in Thailand since 13 years. He has been spending all his childhood in Ticino area in the heart of the Swiss mountains. He adquired his cheese making knowledge over his 40 years spent with local producers.

He now lives and produces cheese in Chiang Mai, using local milk which he finds to be the biggest challenge as there is commonly a shortage, but he believes in keeping his products as natural and organic as possible.

Stefano is also inspired to create quality local cheese as he believes many available have sub-standard farming practices, too many chemicals and industrial taste.

He hopes to contribute to the growing artisan food community and that the local community become aware and informed of food production practises and good quality.


Soly and her family are Kampot Pepper farmers and started the business in 1999. Kampot Pepper has become world-renowned and have helped local Cambodian farmers to develop a sustainable livelihood.

However, the Kampot Pepper business has become a challenge due to many fake Kampot sellers, mixing regular pepper in with inferior quality and selling at higher prices.

But unlike many other pepper suppliers, Soly and her family have their own brand and plantation, meaning they take meticulous care of from planting to end-product.

They use no chemical fertilizers and are inspected every year from KPPA (Kampot Pepper Promotion Association).
People can be more aware of standards of Kampot, by understanding it’s taste by trying Kampot pepper and touring Kampot to see the process.

Soly’s philosophy is providing the best, authentic quality Kampot Pepper with food safety standard and hygiene process.