Heralding from a Scottish background, growing up in locations around the world and never being a kid that could sit still for long have all contributed to the energetic, cultural explorer and cuisine curious character of Sarong Bali’s executive chef, Will Meyrick. Expert in exacting and extracting authentic recipes from far flung locations and passionate about high quality experiences in dining Will has developed a devoted team of regional experts to share his culinary stories with the world.

Happiest when traveling with his family discovering the kitchen secrets from places as remote as Shangri-La, China and as fascinating as North Vietnam, his second home, the kitchen is where you’ll find him at his most creative and uncompromising. It is this passion for perfection that has brought professional acknowledgement in the form of awards, television appearances and guest chef roles but for Will the most important acknowledgement comes from his guest’s appreciation of the abundance of variety, depth and subtlety that is Asian cooking at its best.

1. What is your philosophy when it comes to food?

I think the most important part of learning how to cook is to understand the region you are cooking from if I’m to stay true to a particular area I must go out there and try to understand the influence of its history and most importantly the culture that influences the cuisine.

2. Name your most Favourite dish on the menu? And why?

It would be to hard to name my favourite dish , there’s moods and moments,  taste like smell can trigger thought and memories .I believe everything happens for a reason, being creative you tap into to these inspirations intuitively and this is what you bring to the plate.

3. Main considerations when it comes to choosing your ingredients?

I don’t choose the  ingredients I let them choose me and see the journey they  bring me on.

4. How do you see the growing demands for sustainable produce affecting the food world?

I think cooking has never been as popular as now nor were there so many restaurants say thirty years ago,  i think that it is great more people care about what and how they are eating . Back in the 80’s  there was  a huge growth in fast food restaurants and now even those fast food places are  looking at sustainability.

5. If you weren’t a chef, or in the food business, what would you be?

I would  have loved to have been a photo journalist as I love to travel and explore areas that are remote and some times dangerous.

6. Do you have a memorable food experience that impacted you as a child or young chef?

I’m not sure if I would say memorable but i have always been a expatriate since I was born. I was always subjected to interesting food living in Portugal, Italy, Spain and the U.K.

 7. What do you enjoy most about being a chef?

To be honest I actually fell into this career. Its a job for people that have lost their way and need unity and need to be pushed to motivate themselves. Most great chefs have started at the bottom and its a long hard crawl to the top. So my point is it’s a life style not a career and if any one tells you its easy, fun, romantic and beautiful, its not.

8. Other than creating good food, what are the most important qualities that make a successful chef?

The most important quality in chef is to never be satisfied with what you are doing  always wishing to achieve more. If something is wrong or you’ve had a bad service analyst the bad points and move forward the next day.

9. If you had a choice of anything for your last meal, what would you choose to have?

Last meal would be Indomie with poached egg, a can of coke and packet of cigarettes.

 10. Do you have any tips for budding chefs or restauranteurs?

Only get into the game if your going to breathe it, sleep it, and live it.