Sky’s the Limit, Chef Brian Rodriguez’s High-Flying Mediterranean Flavors at Sirocco by lebua
Perched 64th floors above Bangkok’s glittering skyline, Sirocco by lebua delivers a culinary experience that speaks to all five senses amidst breathtaking views.
At the heart of the world’s highest alfresco restaurant is Chef Brian Rodriguez, whose refined Mediterranean cuisine draws deeply from his roots in Southern Europe and his global culinary journey.
Guided by a philosophy that prioritizes seasonality, simplicity, and soulful flavor, Chef Brian leads the kitchen with quiet confidence and an appreciation for his team.
In this conversation, we explore the vision and inspiration that guides his hand, the poetry behind his plates, and what it means to create food that leaves a lasting impression—far above the city, yet deeply grounded in purpose.
Seasonality in a tropical climate like Thailand is different from Europe. What does it mean to you here?
To me, Mediterranean cuisine is a philosophy.
It’s not just about olives or seafood or origin stories. It’s about flavor and feeling. The Mediterranean palate is rooted in balance, a vibrant acidity, a deep earthiness, the contrast of brightness and umami. That mindset guides every dish I create. I don’t recreate geography. I translate its spirit.
Sirocco by lebua isn’t just a place to dine, it’s the experience.
It was the first rooftop restaurant in Thailand, and that pioneering spirit still lives in everything we do.
From the music to the breeze to the glow of the skyline, it’s a celebration of place and time. What defines the soul of Sirocco by lebua is the intention behind each element. Every detail, every plate, every service is about creating a shared, unforgettable memory.
Here, seasonality is about rhythm and partnership. We work with incredible local farms that provide fresh, beautiful produce year round. Most of our vegetables are Thai grown, and that freshness elevates every dish.
Understanding seasonality here means being present, knowing when certain herbs peak or when roots are sweetest. It’s a different language of nature, and it’s incredibly rewarding.
Tell us about the Spring 2025 tasting menu. Is there a dish that captures your journey?
The beef tartare is one of the most personal dishes I serve. It may appear simple, but it’s where precision meets emotion. The beautiful tenderloin from Stockyard is marinated with truffle, sesame oil, and tamari, then served with quail egg, Oscietra caviar, and gold leaf.
Every component is deliberate, from the pickled cauliflower to the split peas and tomato confit. It’s bold, clean, and expressive, like the kitchens I’ve come from and the journey that brought me here.
You speak often about the strength of your team. How do you build a kitchen that’s aligned yet individual?
Leadership is about listening and guiding. Every chef in my kitchen understands not just what we do, but why we do it.
I make space for growth, for dialogue, for daily excellence. We train constantly, refine constantly. Respect is the base of everything. When you build that kind of culture, alignment happens naturally.
A great dish does not need to be overcomplicated, it needs to be genuine.
or me, success starts with the quality of the ingredients. When you begin with the best products and treat them with care and precision, the result speaks for itself.
If it delivers clean, memorable flavor and makes someone stop and remember that moment, then it has done its job. That connection comes from sourcing well, cooking with intent, and letting the ingredients shine.
When you look out at Bangkok’s skyline each night, what kind of legacy do you hope to leave behind?
want to be remembered not just for what we served, but for how we worked. A culture of excellence, humility, creativity. I hope my legacy is a team that’s proud of what we built, and guests who left with something more than just a meal. That’s the heart of this kitchen.