Star Chef Will Meyrick Joins Mirah Investment & Development 

An exciting new collaboration between the celebrity chef and Bali’s leading property developer

Mirah Investment & Development has announced a new collaboration between themselves and Bali-based celebrity chef Will Meyrick. The property developer welcomed the eclectic Canggu bistro KONG last year to great success, with the new venture now setting its sights on introducing a fleet of new standalone venues, as well as venues within Mirah’s luxury resorts. 

Next up is the relaunching of Ubud’s Hujan Locale, and a standalone restaurant & nightclub in Berawa set to debut this summer. Later this year, will see the opening of Secana Beachtown, a luxury beachfront resort in Berawa with three onsite restaurants and a rooftop pool & bar offering spectacular sunset views.

The venture arrives armed with ample experience across the Indonesian hospitality and travel scene. Well-regarded as ‘The street food chef’, Will is the owner of a string of successful restaurants scattered across Indonesia and beyond, including Will St. in Perth. While Mirah Investment & Development has more than 16 years of experience within real estate and hospitality to draw from. The company has three resorts set to open in the next 12-24 months, including a luxury resort in Lombok and a resort with the biggest beach club on Gili Trawangan, totalling six initial venues to be under the experienced eye of Will and the partnership. 

Will won’t be the only culinary talent involved in the burgeoning portfolio of eateries. 

Mirah’s Group Head of Operations James Runciman, a veteran with more than 25 years spent across food and beverage, and KONG Executive Chef Kim Jonsson each bring their own unique value and expertise to the venture, devoted to ensuring Bali becomes a top culinary destination. 

“I’m super happy with the collaboration with Mirah, James and Kim and the team,” says Will. “We have a wide range of expertise between all of us and Bali is now very much a new dining destination after Covid. As we’ve seen from KONG, things are booming – so collaborating as much as we can together allows us to create a better offering, Bali is in a different place from where it was before Covid – I know that for myself, from running individual restaurants, that the way to move forward now is to be able to join forces. It’s exciting to be able to swap ideas creatively and professionally between James and Kim and myself.”

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