Laboratory
BIOGRAPHY OF CHEF LUCA MASCOLO
Chef Luca Mascolo already knew he wanted to become a chef at the age of eight, growing up amidst the fertile farmlands of Puglia, Italy. His grandparents had a farm and his father would take him on bicycle rides to local farm markets, where he developed a deep appreciation for fresh, beautiful ingredients.
By the age of sixteen, he placed third in an international culinary competition, competing against chefs much older than himself - an early sign of a promising career.
Although Italian cuisine remains at the heart of his inspiration, he was very eager to explore more flavors and traditions from around the world. To gain the best experiences, he worked for Michelin-starred restaurants and renowned three-Michelin-Key resorts, including Aman resorts in different countries and in Thailand, where he served as head chef at Amanpuri.
This global journey exposed him to a wide range of culinary traditions and fueled his creative vision. It wasn’t until he met his other half, Brigitta Houkamp, that he felt ready to embark on entrepreneurship, and together they founded their own restaurant, The Smokaccia Laboratory.
Chef Luca first developed his signature Smokaccia sourdough bread over more than ten years. His work earned him the Culinary Scientist award in Bangkok, a recognition of his invention of a new type of sourdough called the Smokaccia, as well as other significant culinary crafts made through molecular gastronomy techniques.
Alongside crafting an innovative meat and fish tasting menu, Chef Luca found inspiration to create refined vegetarian and vegan dishes, leading to one of the most elaborate 18-course vegan menus in Asia, recognized among the top three worldwide. His dedication to offering exceptional experiences for all guests earned him the “Trendsetter” award in vegetarian and vegan cuisine and the highly valued international recognition by 'Smart award' where he ensured a position of being the first and only restaurant in Thailand with straight to the maximum of 5 radishes
Today’s culinary philosophy blends creativity and modern techniques such as molecular gastronomy to bring out pure flavors and create new sensations that feel both exciting and bring you home at the same time. His distinctive kukumi creations — capturing depth, balance, lightness, and emotion in every bite — have become a signature of his tasting menu.
His dedication to creativity, sustainability, and pure flavors continues to define every dish he creates at The Smokaccia Laboratory
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BIO — Co-Founder & Concept Director
She is the Co-Founder and Concept Director of the restaurant.
She developed the overall concept and defines how the experience is shaped — from the atmosphere and guest flow to the storytelling and presentation ideas that connect naturally with the chef’s cuisine.
Her role includes the complete interior design, the structure of the guest journey, and the creative elements that express and strengthen the restaurant’s identity.
Her background blends years of hospitality experience — growing up in a family that ran hotels — with a professional foundation in creative strategy, design, communication, and brand development. This mix of entrepreneurship and creativity shaped her instinct for congruence, detail, and creating spaces that evoke an immediate emotional connection.
She and the chef work together as a duo: he leads the cuisine, and she leads the experience.
Their roles are distinct, yet their creative process overlaps naturally, with ideas moving freely between them.
As husband and wife, this shared rhythm extends beyond work, giving their creative exchange a natural depth and intuitive connection.
Their collaboration forms the core of the restaurant and results in an experience that is elegant, inviting, and distinctly personal.
“I love when everything makes sense - refined to perfection and fully congruent - so that everything surrounding the chef’s unique dishes belongs to the place where it’s served and carries a feeling, a soul.”
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BIOGRAPHY OF BRIGITTA HOUKAMP
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