The Byron at Byron Resort & Spa has begun a six-week transformation, set for completion in January 2018.
From January, newly appointed executive chef, Matthew Kemp will deliver The Byron at Byron’s restaurant’s re-imagined food offering, creating a menu of the region’s local produce.
Kemp hails from the UK where he received Michelin-star training before taking the helm of Sydney establishment Banc. Kemp then opened his own venue, Restaurant Balzac. Kemp will join forces with head chef Gavin Hughes to unearth new existing and producers.
Interior designer Rachel Luchetti from Luchetti Krelle will transform the restaurant, bar, reception and relaxation deck.
“Well-travelled Australians know the ultimate luxury is to feel at home. We have challenged Rachel and her team to use the extraordinary natural surrounds as their canvas to create the ultimate environment for guests to indulge in our world class offering and uniquely intuitive service,” Lyn & John Parche, general managers of The Byron at Byron.
The upgrade of the restaurant, bar, reception, courtyard, front veranda and spa deck overlooking the resorts infinity pool will occur with minimal disruption to resort guests throughout November and December and will be completed ready for Christmas.