i. Biography
For Will Meyrick, the working base sits between art-school training, London kitchen discipline, and the study of Southeast Asian recipes through travel and street-food practice. The through-line is not biography for its own sake; it is a cook’s shift from visual composition into restaurant execution, with the plate treated as both structure and service.
Training and Lineage
Art College gave Will Meyrick a formal creative training before the kitchen became the primary medium. The later apprenticeship in the kitchens of Gordon Ramsay and Marcus Wareing in London supplied a different discipline: fine-dining systems, repetition, standards, and the pressure of service. That combination of visual training and brigade exposure became the working frame for his cooking. Southeast Asian restaurant cooking became the main field of practice with the founding of Sarong Restaurant in 2008. Will Meyrick built the venue around traditional dishes, authentic recipes, and a modern restaurant setting. In 2014, the establishment of Will Meyrick Restaurants expanded that work across a group that includes Sarong, Mama San, Hujan Locale, and Billy Ho, each carrying a different expression of the same interest in Asian cooking and street-food sources.
Current Practice
Southeast Asian cuisine remains the active brief at Sarong, where Will Meyrick serves as Executive Chef. The work is grounded in authentic recipes, street food, and travel across Asia, with leadership framed around the idea that a chef’s influence is measured by the ability to uplift others. The cooking is presented through dishes connected to places visited and people encountered, but the craft priority remains translation: moving source material into a restaurant context without losing its reference point.
Signature
Signature venues: Sarong Inspirations.
Awards and Standing
Recognition for the restaurant work includes the San Pellegrino Asia’s 50 Best Restaurants Award and the Miele Guide Asia’s Top 500 Restaurants Award. For the trade, those honors place Will Meyrick’s Southeast Asian cooking within the regional restaurant conversation, marking both dining-room impact and sustained attention to Asian culinary forms.
Profile updated July 2026
FAQ
Asked of Will
What is Will Meyrick's present role?
Will Meyrick is chef-restaurateur, founder of Sarong and Mama San.
Where did Will Meyrick train or study?
Will Meyrick trained at Art College.
What recognition has Will Meyrick received?
San Pellegrino Asia’s 50 Best Restaurants Award.
