Not afraid to head into unchartered territory and learn on the fly as he goes, Chef Will Meyrick’s career has led him from London to Sydney and then extensively through South East Asia. After successful periods with two of Sydney’s leading restaurants, will was wooed back to the continent by some interesting opportunities that let to stints in Bali, Thailand and Hong Kong.
It was the small island of Bali in Indonesia that claimed Chef will’s heart and he chose to settle there. Fast-forward to 2013, and he’s a household name across the country and without a doubt, one of the most respected maestros of the South East Asian scene. With four successful restaurants under his belt – the S. Pellegrino Asia’s 50 Best restaurant Award winner Sarong, its younger sibling mama San - the new addition to the family, the E&O Jakarta in the nation’s capital and the second mama San in Hong Kong - this is one chef who has earned his restaurant stripes.
What Chef Meyrick has is something even more unique: a culinary talent that has shown him to be a truly unique, multi-faceted and dynamic industry personality. Chef Meyrick continues to explore the culinary landscape of Asia, taking inspiration from the unique food culture of each destination. You’ll find him at street stalls, in neighbourhood kitchens and backyards, at markets, getting off the beaten track to get to the heart of the dishes that move and shake him, tracking down the original recipes that are handed down through generations.
|Country Based In:||Indonesia|
|Establishments:||E & O
Longtail Asian Brasserie & Bar
Thursday 16 April 2015
Scottish Seafood: Hands-On Workshop featuring Will Meyrick