Meet the Chef / Our Story
Chef Luca · Founder
A lifetime in kitchens.
A business built from scratch.
I’m Luca. I was born in Italy in 1990 and started cooking professionally at fourteen. I’ve spent my working life in kitchens, including Michelin-starred restaurants and hotels.
Today, I put that experience into developing the recipes behind Chef’s Sausages—and helping you cook them well at home.
Italian roots. Made in Thailand.
Why I started
I wanted the sausages I knew from home.
I moved to Thailand in 2020 and continued working in Michelin-starred kitchens and hotels. I loved being here, but I kept looking for the kind of Italian-style sausages and butchery products I wanted to cook with.
I felt there was room for something different: recipes developed by a cook, with proper attention to seasoning, texture and what happens when the food reaches the pan.
So I decided to make it myself. I started alone and built the business slowly, piece by piece. Chef’s Sausages opened in September 2025.
What began as my own project now reaches customers nationwide. More than 3,000 satisfied customers have helped turn it into a business serving homes across Thailand.
My journey
From Italy to Chef’s Sausages
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1990 · Italy
Born in Italy, where my story begins.
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Age 14 · The kitchen
I started working as a cook. Years in professional kitchens followed, including Michelin-starred restaurants and hotels.
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2020 · Thailand
I moved to Thailand and continued my career in restaurant and hotel kitchens.
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September 2025 · Opening
I opened Chef’s Sausages after building it from scratch, on my own, one step at a time.
“When I develop a product, I think about the person who will cook it. The flavour, the texture and the way it cooks all have to work together.”
The work behind the food
A chef’s approach to making sausages
My experience matters in the practical decisions: how a recipe is seasoned, how a sausage is filled, how smoke affects the flavour, and how the finished product cooks. That is where I put my attention.
Build the recipe
I start with the flavour I want to eat. The meat, fat, seasoning and texture need to work together. An Italian fennel sausage should have its own character, just as a spicy sausage or a burger should.
Fill and link with care
A sausage needs more than a good seasoning mix. The filling and casing affect its texture and how it cooks. I pay attention to the link itself as well as the recipe inside it.
Smoke and cure for the product
Smoking and curing each have a purpose. I want the flavour to suit the meat and the recipe. Different products need different treatment; smoke should be part of the balance.
Taste, adjust and cook again
Cooking tells me what a recipe needs. I check the seasoning, the texture and the way it holds its juices, then adjust where needed. What matters is how it eats when it reaches your plate.
From my kitchen to yours
The method matters, too.
I’ve written my cooking methods down so you can get the best from the products you choose. You can go straight to sausages, burgers, ribs, bacon, jalapeño poppers, poultry or steaks.
The guides explain preparation, heat, approximate timings and centre-temperature checks, with the mistakes I would avoid in my own kitchen.
Our products arrive frozen. Only our smoked ribs are supplied fully cooked. Our other meat products need cooking, including those that are smoked.
Chef’s Sausages · Thailand
Start with something you love to cook.
Try the Italian sausages that inspired the business, explore the rest of the range, or use my cooking guides to plan your next meal. Thank you for being part of what I’ve built.
Luca
Chef & founder, Chef’s Sausages