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.

 

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.

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His dedication to creativity, sustainability, and pure flavors continues to define every dish he creates at The Smokaccia Laboratory