For more than two decades, Will Meyrick has been one of the key figures shaping Bali’s culinary world. Known for bold flavors and meaningful stories, he has built iconic restaurants such as Sarong, Mamasan, and his newest, Buzo.
Will’s journey started in his teenage years. As a rebellious young man, he found discipline and purpose in the kitchen. When he first arrived in Bali, Seminyak was still quiet, with small local warungs along the streets. Yet his impact was immediate. Sarong quickly earned international recognition and introduced authentic Southeast Asian cuisine with a modern twist.
His inspiration comes from years of traveling across Southeast Asia. From street stalls in Vietnam to traditional kitchens in Laos, he has learned that food is about honesty and respect. One vendor once told him: “You can have my recipe, but you can never copy me, because every hand is different.” That lesson remains at the heart of his cooking.
Bali’s dining scene has changed over time. The rise of the internet and social media has made traditional recipes more accessible, leading to more fusion and experimentation. His latest project, Buzo in Seminyak, reflects this shift. The restaurant combines Japanese precision with Italian warmth, serving sushi, sashimi, pasta, and etchi-style pizzas in a casual yet stylish setting.
After the pandemic, Bali’s tourism also shifted. More young and short-term visitors now come to the island. Many prefer casual dining or meals at home, focusing more on Instagram moments than cultural depth. While this trend continues, Will’s passion for storytelling through food remains strong.
He is now working on major new projects. In Lombok, he is developing 12 restaurants and 4 hotels, highlighting “Gunpowder Empire” flavors—a mix of Middle Eastern, Indian, and Ottoman influences. In Ubud, he is preparing to launch an Asian fire grill. He also has plans to reopen Sarong, his restaurant that once brought him global acclaim.
For those dreaming of entering Bali’s restaurant world, Will shares one piece of advice: start in hotels. They provide the foundation to learn technical skills and understand local culture. In today’s fast-changing industry, he believes the recipe for success is simple—great food, a strong story, and a genuine connection with people.
