Questions and Answers - Will Meyrick:

1. Been travelling around the world and studying about food and it's supply chain, has it effect your eating habit? If so, how has it changed?

Yes, it now does. I'm searching for food that is obtained locally as well as having a story behind it; I see this more in Australia than in Indonesia because earlier, I was seeking for history, whereas Australia has little history in comparison to Indonesia, and we're looking at the more artisan side of things.


2. If you would open a new restaurant in the future, what type of dishes would you serve and why? 

I have a few concepts in mind, one of which is providing food from the gunpowder empires, and the other is modern Australia, which essentially means you have no barriers.

3. How do you ensure the consistency and quality of your dishes? 

Oh, I have to be present at the place for 4-6 months for this.

4. Which dish do you think best reflects you? Why, too.

In my opinion, a dish is never finished; it is a work in progress, similar to our lives; we must continue to improve ourselves in order to be the best we can be.

5. As a Chef, we believe that working under pressure and dealing with stressful situations are part of your job. Can you tell us some tips on how to handle such a thing? 

The more patience you gain as you get older....the best way is to move away from the situation, take a big breath, and remember that the worst that can happen is a complaint. Life is filled of complaints; what a person does after the complaint is what matters.

6. Food waste is a major problem, and people are becoming more aware of how it hurts our environment. How do you ensure that ingredients are used efficiently in order to reduce food waste?

We presently separate our waste and reuse our plastic, and we do not allow the use of plastic bags.