The Dome at Lebua houses Bangkok’s impressive rooftop bar and Sirocco, the world’s tallest open-air Mediterranean restaurant and at the helm is Executive Chef Glenn Eastman. I tour the 6 kitchens, an enormous revenue cash cow operation at Lebua, the chef speaks about the magnitude of his operation including 160 kitchen staff. There is no doubt this operation is a challenge yet it seems to hum.

Touring Breeze kitchen and the movements are typical of any Chinese kitchen, heat is flaming-intense, and the wok stations are humming with turbo fans screeching. Head chef Sam Pang has only time to twist his head and say hello, he can barely take his eyes off his wok he is so busy.

Glenn and I chat about colorful career from Mexico, where he served as Executive Chef at Four Seasons Mexico City, two years a luxury yacht, to New Delhi, where he opened the Leela Palace.

http://mesubim.com/2015/12/15/le-cirque-delhi-india/

I try Glenn’s recommendation the red wine risotto made by their Italian chef at Sirocco, he smiles when Glenn orders the beef cheeks as a substitute to the normal chicken livers.

The experience is a cross between La Vegas and Toronto’s chef Mark McEwan, expect in Bangkok you’ll find much more flare and pizzaz. Thank you to executive chef Glenn who is clearly still passionate about what he loves most, to cook. /bravo/