Get ready to book your next trip to Bangkok, because Centara Hotels & Resorts is shaking up the city’s dining scene in a big, bold and utterly delicious way! Instead of just opening new spots, they’re injecting fresh life into their long-standing, beloved restaurants by bringing in three chefs with serious credentials from Michelin-starred kitchens. It’s a culinary glow-up of epic proportion, and we’re here for it.
UNO MAS Gets a Fiery Iberian Makeover
First up, we have the new chapter of the ship at UNO MAS, Chef Borja Terry Borrego. Hailing from Cádiz, Spain, and having honed his skills at the likes of London’s Michelin-starred Hide, Chef Borja is bringing some serious Spanish heat to the 54th floor of Centara Grand at CentralWorld. He’s not just a chef but a culinary storyteller, and his stories are told through the sizzle of Josper grills and vibrant flavours of wood-fired paella. Think vermouth-soaked tapas that’ll transport you straight to Madrid and seafood towers so fresh you’ll swear you can hear the waves of the Spanish coast. Chef Borja’s mission? To make you “feel the soul of Spain in every bite.” Consider our souls – and our taste buds – ready.
Red Sky Soars to New Heights with Roman Flair
Just two floors up, at the iconic rooftop restaurant Red Sky, Chef Luca Russo is proving that sometimes, less is truly more. With a background rooted in Roman sensibility and a paid passion for minimalist clarity, Chef Luca is a master of “confidence in simplicity.” His menu is a beautiful marriage of French technique and Mediterranean ingredients. We’re talking dry-aged meats, ocean-fresh seafood and signature dishes like beef Rossini and lobster risotto that are a testament to his belief that every ingredient should be treated with respect. And with a 360-degree skyline view to boot, Red Sky is an experience that’s both a feast for the eyes and the palate.
Dynasty Crowns a New Cantonese Champion
Across the town at Centara Grand at Central Plaza Ladprao, Dynasty is getting a modern refresh under the leadership of Chef Jacky Tse Chi Wai. He’s a champion – literally. Fresh off his victory on Iron Chef Thailand 2025, Chef Jacky is now bringing his winning touch to classic Cantonese cuisine. With his sharp technique and a delicate hand, he’s reimagining everything from his signature XO sauce to artful dim sum. Chef Jacky’s approach is to bring “classic Cantonese cuisine into the present with refined skill and clear intention,” and the result is a dining experience where old-world sophistication meets new-school confidence.
More to Explore at Centara
And the culinary journey doesn’t stop there. Centara is also highlighting other unique concepts:
COCOA XO
For those with a sweet tooth (and a taste for the finer things), this rooftop chocolate and cognac bar is a must-visit. Tucked inside a sculptural cocoa pod, it’s an indulgent escape where pralines are piped by hand and rare cognacs are poured with quiet ceremony.
Suan Bua
This long-running Thai dining concept is a nod to heritage and wellness. The menu is grounded in Thailand’s “food as medicine” philosophy, with royal recipes and nutrient-rich ingredients designed to support immunity and balance.
So, whether you’re craving the soulful heat of Spain, the minimalist elegance of Rome, or the refined tradition of Cantonese banquets, Centara’s refreshed dining portfolio has a seat waiting for you. It’s a clear sign that in a city with no shortage of incredible food, a little bit of reinvention and a whole lot of talent can still set a table apart.
