Three (Culinary) Nights in Bangkok

Chefs Antonio Iacoviello and Brian Rodriguez on designing their special tasting menu at Sirocco at lebua

Chef Antonio Iacoviello (left) and Chef Brian Rodriguez will present their collaborative tasting menu at Sirocco by lebua from October 31 to November 2 in Bangkok. images courtesy of lotus land agency.

When cooking shows focus on the creativity of individual contestants, the joy is in seeing, per the premise of Iron Chef, whose cuisine reigns supreme. With team challenges, however, foodies are simply relieved to see chefs survive without their tastes or styles being diluted.

Away from television drama, however, culinary collaborations are away to explore as yet untested ideas, expand palates, and create magical menus that bring out the best in everyone involved. “I’ve been a cook all my life,” Chef José Andrés has said, “but I am still learning to be a good chef. I’m always learning new techniques and improving beyond my own knowledge because there is always something new to learn and new horizons to discover.”

In that spirit, the results of one particular partnership will come to life for a few lucky diners in Thailand’s capital city at the end of this month. Antonio Iacoviello, executive chef of the Michelin-starred Il Pievano at Castello di Spaltenna in Chianti, Italy, has come to Bangkok to work alongside Brian Rodriguez, executive chef of Sirocco by lebua. Together, they have designed a tasting menu that enhances Italian flavors with local flair, served al fresco on the rooftop of luxe hotel Lebua.

I had an opportunity to ask Chefs Iacoviello and Rodriguez about their own pairing and what people can expect.

Q: When did this collaboration come together?

Brian Rodriguez: We first began talking about working together at the start of this year. At that time, I was searching for a chef with not only strong creative energy but also a distinctive voice in the culinary world, someone who had already left a mark in Asia with a modern and innovative approach to Italian cuisine. When Antonio came into the picture, it felt like the perfect match. His passion and artistry resonated immediately, and the idea of bringing him back to Asia became something we were both genuinely excited about.

Antonio Iacoviello: Brian is a highly talented chef, but above all, a person with a very clear vision of contemporary cuisine. I admire his ability to enhance local ingredients with technique and sensitivity, without ever losing sight of the region's identity. Since we first met, we've become close friends, and collaborating with him means building a genuine dialogue, where two culinary cultures meet and respect each other. I believe this type of synergy —human and professional — is the true value of a four-hands dinner.

Q: May you walk through some of the dish highlights and what components, whether ingredients, flavors or cooking styles, were most important to showcase?

Iacoviello: Techniques are among the most interesting aspects I took back with me from Japan. The robata grill is central to my cuisine: at Il Pievano, we use it for pretty much everything, even the pasta. Then, there are various preparations in which the Japanese influence is evident, such as kosho, for example. Where the traditional version is based on yuzu, we have reinterpreted it with an Italian touch, so we prepare it with lemons.

Rodriguez: One of the highlights is the spaghettini from Mancini Farm, which is close to my hometown. We are pairing it with vongole and Hokkaido sea urchin to create a balance of richness and freshness. Another dish is toothfish served with artichokes and a sauce made with cocchi vermouth from Torino. Both dishes reflect our Italian roots while embracing global inspiration.

Iacoviello: As much as possible with the ingredients I have available, I try to follow the rhythm of the seasons and micro-seasons when changing the dishes on the menu. For this reason, for example, in the omakase-style Ricomincio da Tre menu, we don’t always detail which dishes will be served, exactly because of the high variability. Only the dessert will always remain the same: Dolce Vittoria, dedicated to my daughter.

Q: What role does the ambiance of Sirocco by lebua play in both the crafting of the menu and how diners will experience it?

Rodriguez: The ambiance plays an essential role in everything we do. Sirocco is an extraordinary venue, with its sweeping views and vibrant energy, and we wanted the menu to reflect and rise to that same level. Each dish is crafted not only to surprise and impress but also to harmonize with the atmosphere around it. Dining here is never just about the food; it’s about being immersed in a moment where the flavors, the views, the music, and the energy of the place all come together to create something unforgettable.

Iacoviello: It plays a crucial role both in the creation of the menu and in diners’ perception of the gastronomic experience. This type of restaurant — which, in its name, evokes the hot desert wind and Mediterranean or Middle Eastern influences — does not merely offer food, but creates a complete sensory experience, where the setting and the cuisine influence each other. The atmosphere is not just a backdrop: it cocreates the gastronomic experience. The dishes speak the same sensorial language as the setting, creating a harmony between what you see, smell, hear, and taste.

Q: What do you hope diners come away with after having this menu?

Rodriguez: I hope our guests leave with a deep sense of fulfillment — not only from the flavors of the menu but also from the warmth of our hospitality and the unique atmosphere we create at lebua. More than just a meal, we want it to feel like a journey, an experience that lingers in their memory long after the evening ends.

Iacoviello: Each dish is designed to evoke stories, cultures, and territories. It’s not just about pleasing flavours, but a story that unfolds through each course. The hope is that diners will take away the feeling of having traveled across the Mediterranean upon arriving in Italy and transported to Japan using Japanese techniques, even without moving from their sea.

Rodriguez: That complete sense of connection — through food, service, and setting — is what we are most proud to share.

Iacoviello: We hope our guests return home with vivid memories, filled with new flavors but also human connections. If even just one dish manages to convey something authentic, then we will have achieved our goal.

Sirocco by lebua at night. Image courtesy of Lotus LAnd agency.

The event: Three Nights, Two Chefs, One Sky-High Story

Where: Sirocco by lebua, 64th Floor, Lebua Bangkok

When: October 31 to November 2, 2025

Menu: THB 8,500++ per person (approximately US$262 per person)

Wine pairing: THB 7,500++ per person (approximately US$231 per person)

Reservations: Call +66 (0) 624 9555 or email dome@lebua.com, or see the menu and click to book through https://lebua.com/sirocco-special-event/