Chef Ryuki bridges East with West at lebua’s Mezzaluna

Bangkok (Thailand) – March 17, 2015 – Mezzaluna, the 65th-floor fine dining restaurant set within the acclaimed The Dome, Tower Club at lebua, has announced the appointment of Ryuki Kawasaki as Chef de Cuisine. Chef Ryuki joins Mezzaluna with nearly 20 years of experience including at Michelin-starred restaurants throughout Europe, Japan and the United States. A culinary enthusiast from a young age, Ryuki was named the “Best Student Chef of the Year” at the esteemed Chateau de l’eclair in Beaujolais, France in 1997.

“It is an honour to be able to welcome Chef Ryuki as the new Chef de Cuisine at Mezzaluna” commented Deepak Ohri, CEO of lebua Hotels & Resorts, “his ability to marry his personal Asian style with best in class European techniques, will create an extraordinary culinary experience for our guests.”

Perched 65 floors above Bangkok’s bustling streets, the panoramic river view is rivalled only by Ryuki’s masterful culinary presentations. Guests who dine at Mezzaluna will experience some of the world’s most renowned cuisine, which, teamed with world class service, creates a truly unique and exclusive dining experience.

At Mezzaluna, guests will be able to experience a new and innovative menu, as Chef Ryuki brings together Asian flavours with quality ingredients from around the world. Ryuki is renowned for his use of intense flavour, bridging East with West with Japanese discipline and western style cooking, enticing guests from around the world. The culinary experience will not be limited to the unique food creations produced by Chef Ryuki, guests will also be able to enjoy exclusive drinks such as Romanée-Conti served by glass to accompany his set menu.

“It’s a chef’s dream to be part of such a prestigious restaurant” said Ryuki, adding that he’s excited to be able to select the finest and most exclusive ingredients in the world, such as the best lamb from France or Nagasaki Wagyu beef from Japan, without limitations. With a passion for artistic expression, Ryuki looks forward to combining classic preparations with adventurous techniques, while engaging with guests through Mezzaluna’s open kitchen.

Mezzaluna serves dinner from Tuesday through Sunday from 18:00 to 01:00. Find out more information about Mezzaluna, fine dining restaurant in Bangkok at www.lebua.com/mezzaluna

About lebua Hotels & Resorts
lebua Hotels and Resorts is a growing international luxury brand that operates distinctive hotels, fine restaurants and bars. Led by visionary CEO Deepak Ohri, Bangkok-based lebua takes a unique approach to hospitality that aspires to tap into a deeper level of exchange with guests to create emotional connections. lebua’s award-wining lodging collection includes Bangkok’s best-performing luxury hotels (Tower Club at lebua and lebua at State Tower) and three boutique hotels in India (Devi Garh by lebua, Udaipur; lebua Resort, Jaipur; and lebua Lodge at Amer, Jaipur). The Dome at lebua, the group’s collection of restaurants and bars atop its Bangkok hotels, include Sirocco, the world’s highest open air restaurant, designated ‘2011-2013: HAPA Restaurant of the Year’ by the Hospitality Asia Platinum Awards; Sky Bar, named “the most stunning rooftop bar you’ll ever see” by The New York Times in 2013; Breeze, highlighted by USA Today as one of the world’s “10 most cutting-edge restaurants” in 2014; and Mezzaluna, honored as a ‘Foodie Top 100’ fine-dining mecca in 2013. lebua is expanding its dining concepts to Europe through a strategic partnership with Steigenberger Hotel Group, starting with the 2015 opening of Breeze in Frankfurt, Germany, and is exploring hotel management contracts in city and resort destinations worldwide.

Press contacts
Khanut Bunnooklub, Public Relations Manager, khanut@lebua.com,
T: +66 (0) 2624 9550