.Chef's Table

Bangkok, Thailand (2019)

 Case Study 
Chef’s Table restaurant operates in Lebua Tower’s 61st floor in Bangkok, and has already grabbed attention worldwide with its unique 'vertical dining concept'.

Chef Vincent Thierry and his Team are surrounded on 360-degrees by guests...

Lebua at State Tower has chosen Halton Solutions for the ventilation of their kitchens.

When Culinary masterpiece meets architectural centrepiece…

Lebua at State Tower

Lebua at State Tower is Bangkok's iconic five-star all-suite luxury hotel, also known as it hosted the Hangover II boys during filming in Bangkok.

It offers spectacular city and river views from balconies high above Bangkok's vibrant sightseeing, and houses fine dining restaurants. 

Chef’s Table at Lebua State Tower, opened in March 2019, is operated by the Three Michelin Stars rewarded Chef Vincent Thierry. The restaurant celebrates the creativity and art of cooking by placing Bangkok’s first 3-star Michelin Chef right at the heart of the dining experience.

Chef Vincent Thierry and his Team are surrounded on 360-degrees by guests, as this interactive concept is featured by an open kitchen placed in the very middle of the restaurant.


Halton has been involved in this prestigious project to develop realistic and highly efficient kitchen ventilation, combining a perfect balance between contemporary design and luxury dining experience.

“Our idea was great: being the first in the world moving a “central-type kitchen” right in the middle of the restaurant, and we could not have done that without Halton. […] I’m actually very proud and happy that we are the first in the world for such a creative ventilated ceiling with UV filtration. So, there is something we were able to achieve, and nobody can smell anything.” says Mr Deepak Ohri (CEO Lebua Hotel & Resort).

Products and Technologies

Three Michelin Stars
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Chef Vincent Thierry

Chef Vincent Thierry grew up in a small town in the Loire Valley, France. His interest in good food and cooking began while enjoying delicious dishes served at his family dinner table. He believes that passion for the culture of cuisine starts when you are very young.

Having studied his craft at Michelin-starred restaurants across the country and with a short stint in the US, Chef Vincent Thierry was picked from Hotel George V in Paris, to move to Hong Kong and open Caprice where he was awarded 3 Michelin Stars.

Chef Vincent Thierry is now operating at Chef’s Table, located on the 61st floor of Lebua Hotel, Bangkok. And since the opening in March 2019, the restaurant has attracted attention in the culinary world, receiving high praise for its innovative yet classic cuisine that pays homage to the rich history of traditional French cuisine.

Challenges & Environment-friendly and energy saving solutions

The site itself brought various challenges as this was an existing building with limitation access of the main entrance and cargo lift.
So, most of the parts and structure had to be assembled at site piece by piece. Thus, there were numerous welding, cutting and unforeseen situation during the installation. After some detail meetings with the team, Halton finally came up with a special method agreed by the client, the architect and M&E consultants.

The site brought also many other challenges, from aesthetics ones to safety concerns.


Challenges: Design and architectural requirements.
Solutions: KCJ-UV ventilated ceiling (special shape and colour).


The structure of the building, especially the ceiling height, was not lending itself to traditional hood selection. In addition, one of the numerous strong aesthetic demands did not allow hoods extending downwards from the ceiling... and all this, for a cooking area fully open where efficiency and functionality requirements are even more challenging than for traditional kitchens.

Halton has provided a fully customised, "suspended" and oval ventilated ceiling, designed to be covered by a golden chrome clading… when culinary masterpiece cohabits with ventilation centerpiece.


Challenges: Ventilation and emission control (smoke, grease, heat, odours).
Solutions: PolluStop (exhaust unit with pollution control).


Chef's table is not only a restaurant with strong comfort demands for the guests inside the restaurant. It is also a restaurant on the 61st floor of a tower that also has a very nice sky bar on its top... exactly where the discharge point of the restaurant ventilation is located. There was therefore also strong comfort requirements for the bar's guests.

Halton designed a solution combining the Capture Ray™ technology and PolluStop exhaust unit equipped with  advanced pollution control technologies. The guests of the sky bar enjoy the amazing view without beeing annoyed by smoke, grease and odours coming from the restaurant's kitchen.


Challenges: Safety concerns.
Solutions: FSS (Fire Suppression System).


For some show cooking concepts really close to the guests, fire safety has to be extremely carefully considered. Needless to say that it is even more crucial for show cooking concepts established in a sky scrappers, such as Lebua Hotel.

Halton also designed the fire suppression system. To make the system as discreet and aesthetic as possible, it has been pre-integrated from factory. The guests, staff, equipment and the building are well protected as, is the unlikely event of a cooking fire, it is extinguished directly at source and also can't spread to the building through the ventilation ductwork.





Halton Innovative Technologies on-board

Capture Jet™ technology (ceilings)

• 15% reduction in exhaust airflow rates.
• The capture efficiency combined with reduced airflow rates improve the working conditions.
• Cooking vapours are not dispersed and food safety is improved.


Capture Ray™ technology

• Minimises grease deposits in ducts. Improved hygiene and maximum fire safety.
• Odours are drastically reduced at the point of discharge.
• Significant maintenance savings. Facilitates heat recovery. Negates the need to discharge at roof level.


KSA cyclonic filters

• Reduces the energy used by fans, by minimising loss of pressure.
• 95% efficiency on 10 μm particles minimises build-up of grease deposits and improves fire safety and food safety.


Fire Suppression System (FSS)

• Full fire protection at cooking appliance, exhaust plenum and ductwork levels.
• Pre-engineered and pre-installed from factory.
• Overall cost effective and totally respectful of Halton’s products.


Halton Touch Screen (HTS)

• Users can easily control ventilation equipment, thus reducing the risk of misuse or unwanted stoppages.
• Preventative or curative maintenance operations are easier to organise.










Products installed

(Capture Ray™ Ceiling with Capture Jet™ Technology and Integrated Supply Air)

(Advanced Air Purification Unit with full service and energy efficient controls)

(Fire Suppression System - Ansul® R-102™ fire suppression system for professional kitchens factory-installed           


Note: Halton has a policy of continuous product development. The products visible on the pictures used to illustrate our references may differ, whether it comes to the appearance or the technical specifications, compared to the technologies and products described on this website.






Actors involved in the project

Project Name: Chef's Table @ Lebua at State Tower.
Visit Lebua website...

M&E Consultant: Meinhardt.
Visit Meinhardt website...

Architect: DWP.
Visit DWP website...



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