lebua Bangkok proudly presents Sky High Gastronomy: Italy Meets the World, a three-night culinary collaboration that brings together two remarkable chefs:
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Chef Brian Rodriguez — Executive Chef of Sirocco by lebua
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Chef Antonio Iacoviello — Executive Chef of the Michelin-starred Il Pievano at Castello di Spaltenna, Tuscany
From 31 October to 2 November 2025, diners will embark on an extraordinary gastronomic journey at the world’s highest al fresco restaurant — Sirocco by lebua — where the flavors of Italy meet international inspirations, elevated by Bangkok’s most iconic skyline.
About the Chefs
Chef Brian Rodriguez (Sirocco by lebua)
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Renowned for transforming seasonal ingredients into refined Mediterranean cuisine
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Extensive international experience in Italy, Australia, and beyond
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His culinary philosophy focuses on honest flavors, natural balance, and memorable dining experiences
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Awards & Accolades:
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World’s Best Rooftop Restaurant 2024
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Asia’s Best Rooftop Restaurant 2024
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“Cooking at Sirocco by lebua is always about creating moments that stay with our guests,”
— Chef Brian Rodriguez
Chef Antonio Iacoviello (Castello di Spaltenna)
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Trained in world-renowned kitchens, including:
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Alain Ducasse (Saint-Tropez)
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Don Alfonso 1890 (Sorrento Peninsula)
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*Massimo Bottura’s Osteria Francescana
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Former Head Chef of Gucci Osteria Tokyo, earning one Michelin star
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Currently leads Il Pievano at Castello di Spaltenna
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Celebrated for blending Italian culinary traditions with global influences, focusing on sustainability and micro-seasonality
Exclusive Tasting Menu Highlights
(With Premium Wine Pairings)
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Prosciutto e Melone – Hiramasa, Oscietra caviar
Paired with: Billecart Brut Reserve, Brut -
“Fake” Lardo – Cuttlefish, lardo herbs
Paired with: Vie di Romans, Vieris, Sauvignon Blanc -
Spaghettini “Pastificio Mancini” – Hokkaido uni, vongole foam
Paired with: Arnaud Lambert Saumur Blanc, Les Perrières -
Giardiniera – Duck egg, heirloom vegetables
Paired with: Quintodecimo Arles, Campania -
Merluzzo della Patagonia – Patagonian cod, sea urchin beurre blanc, green peas
Paired with: Roagna Solea Langhe -
Eggplant Ravioli – San Marzano extract, Sicilian almonds
Paired with: Vinupetra Etna Rosso -
Wagyu Giapponese A5 – Chestnut purée, green peppercorn sauce
Paired with: Elvio Cogno, Vigna Elena, Barolo Riserva -
Fico – Fig biscuit, fig mustard, fig ice cream
Paired with: “Tropical Harmony” — a bespoke cocktail crafted by Sirocco’s mixologist
