Chef Luca Mascolo’s cuisine isn’t bound by tradition. With experience in Michelin-starred restaurants and world-renowned five-star resorts across the globe, his inspiration is shaped by places he’s lived, cultures he’s tasted, and memories he carries. Though born in Italy, his cooking draws from far more than one region; it’s a blend of emotion, curiosity, and creative freedom.

Awarded a Culinary Scientist Award for his innovations, including the creation of Smoccaccia bread, Chef Luca brings a scientific curiosity to the kitchen. But there is nothing clinical about his cuisine. He uses modern techniques to bring out the purest flavors, and with almost no butter and no sugar, allowing the ingredients to shine in their most honest form. This makes the food naturally lighter, easier to digest, and full of depth. Sustainability is also part of his philosophy: through zero-waste creations, he transforms overlooked elements into elegant textures and new expressions of taste. The combinations may be unexpected, yet they feel instantly comforting. Some dishes taste like home, even if you’ve never tasted anything quite like them before.

For Chef Luca, each dish is an emotional journey, sometimes surprising, sometimes nostalgic, always personal.

The 18-course tasting menu is his way of sharing that journey, one story at a time.