Lebua Hotels & Resorts has redefined luxury hospitality by seamlessly blending innovation with tradition, creating extraordinary experiences for guests. At the helm of this visionary brand is Narawadee Bualert, the President & CEO whose leadership has transformed lebua into a global icon, particularly in the world of fine dining and hospitality. In conversation with Urban Melange , she shares her journey, the bold concepts that set lebua apart, and the values that guide her leadership.
What inspired you to create lebua?
lebua was born from a vision to redefine luxury hospitality, focusing on crafting extraordinary dining experiences. We aimed to establish a space where both guests and team members are treated with absolute equality, fostering a culture of mutual respect and unparalleled service.
What’s the boldest concept you’ve introduced?
lebua’s pioneering spirit is exemplified by the creation of Sirocco by lebua and Sky Bar by lebua. Sky Bar by lebua, Thailand’s first standing open-air bar, and Sirocco by lebua, a globally recognized rooftop dining icon, set the stage for our innovative approach. We have continued to push boundaries, notably with our million-baht dinner at Mezzaluna by lebua. Today, lebua proudly stands as a hotel with eleven restaurants and bars, and it is the only hotel company in Thailand to house two Michelin-starred restaurants—Chef’s Table by lebua and Mezzaluna by lebua—a testament to our commitment to culinary excellence.
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