Simone Scarparo
Simone Scarparo plating fresh ravioli at the pass

Simple food,
crazy good.

Italian chef in Bangkok. Executive Chef & Culinary Director at Capricci Italian Eatery.

Simone tasting a dish at the pass

No long stories behind every plate. Just the best product I can find, cooked right.

I grew up in a small village in Lombardy, watching my mum and my grandma cook every day. As a boy scout I was always playing with fire, and cooking came with it. At 13 I left home for culinary school, at 14 I was working nights in a restaurant, and from 16 I spent every summer in Michelin-starred kitchens.

Since then, every time a kitchen got comfortable I packed my bags again: Turin, Versailles, the Loire, Courchevel and the Côte d’Azur, then Bangkok, Finland and the Caribbean. Every move made me stronger. Today I cook what I love: simple Italian food that makes people happy.

S.Pellegrino Young Chef Academy
Social Responsibility Award, Regional Competition Asia 2024–25

Simone leaning over the open fire of the grill
Fire came first. Cooking came with it.

The road so far

  1. 2024 – todayCapricci Italian Eatery, BangkokExecutive Chef & Culinary Director
  2. 2023Eden Roc Cap Cana, Dominican RepublicExecutive Chef
  3. 2021 – 2022Natura, FinlandHead Chef, Michelin Green Star
  4. 2018 – 2021Clara, BangkokHead Chef
  5. FranceLa Réserve RamatuelleJunior Sous Chef, 2 Michelin stars
  6. FranceLes Airelles, CourchevelPierre Gagnaire, winter season
  7. FranceChâteau de Noirieux, LoireSous Chef with Pierre Gagnaire
  8. FranceGordon Ramsay au Trianon, Versailles2 Michelin stars
  9. ItalyLa Credenza, San Maurizio CanaveseMichelin star, near Turin
A block of fresh tuna in golden light
The foodFire, fresh pasta, the sea. The plates and the stories behind them.
 Simone plating oysters for a private dinner
Work with mePrivate dinners, events, masterclasses and consulting.

The food

Top product, serious technique, and nothing on the plate that doesn’t need to be there.

Meat on the open flame grill A grilled steak resting next to the grill

Fire

I was a boy scout before I was a cook. Fire was my first passion, and it’s still where the best flavour comes from.

Big flame for the crust, then patience: the meat rests until it’s ready, not until the clock says so.

Hands holding fresh hand-made pasta Fresh pasta tossed in tomato sauce in the pan A bowl of pasta at the pass

Fresh pasta

Made by hand, every day. Flour, water or eggs, and hands. That’s it.

The shape is not decoration: it decides how the sauce holds and how every bite feels.

A tray of fresh sea urchin on ice Fresh scallops in the shell on ice A block of fresh tuna on a wooden board

The sea

When the product is this good, my job is to not get in the way.

Sea urchin, scallops, tuna: chosen with care, handled with respect, served at their best.

Black truffle shaved over tortelli

Truffle

Tortelli, a glossy sauce, and black truffle shaved at the table.

Luxury doesn’t need complication. It needs the right moment and a generous hand.

Whole fish with cherry tomatoes, capers and lemon Crab ravioli with ricotta, basil, lemon and chili

Simple

A whole fish with tomatoes, capers and lemon. Ravioli with crab, ricotta, basil, lemon and chili.

Dishes you understand at the first bite, and remember long after.

Saucing a plate of meat under the heat lamp Zesting lemon over a finished plate

At the pass

The last touch matters. A spoon of sauce, a little lemon zest, one more look.

Every plate that leaves the kitchen goes through my hands.

Bring this to your table

Work with me

The same kitchen standards I learned in Michelin-starred restaurants, brought to your home, your event or your business.

Simone plating oysters for a private dinner

Private dinners

A chef’s menu cooked in your home or villa, for an evening you and your guests will talk about.

  • Menu created around you and your guests
  • From relaxed Italian sharing to a plated tasting menu
  • All ingredients, cooking and plating on site
  • Service staff and wine pairing on request
Plan a private dinner
A long catering table set for an event

Events & catering

Weddings, brand launches, corporate events and parties, with the food as part of the experience.

  • Canapés, sharing tables or seated dinners
  • Menus designed for the event and the brand
  • Live cooking stations
  • From intimate groups to large receptions
Ask about your event
Hands holding fresh hand-made pasta

Fresh pasta masterclasses

Learn to make pasta by hand the Italian way, then sit down and eat what you made.

  • Small groups, hands-on from dough to plate
  • Couples, friends and families
  • Team building for companies
  • Recipes to take home
Book a masterclass
Simone Scarparo in the kitchen

Consulting & menu development

Michelin-starred kitchens from Versailles to the Caribbean, put to work for your hotel, restaurant or new opening.

  • New menus and signature dishes
  • Recipes, costing and kitchen systems
  • Staff training
  • Support for new openings
Talk about your project
Simone finishing a plate with a squeeze bottle

Guest chef & collaborations

Special nights, four-hands dinners and partnerships with food and drink brands.

  • Guest chef nights in hotels and restaurants
  • Four-hands dinners with other chefs
  • Recipe and content creation for brands
Propose a collaboration

Let’s cook
something good.