This week, The Byron at Byron Resort & Spa kicked off a six-week transformation period set for completion in January 2018.
The restaurant, bar, reception and relaxation deck will be transformed by interior architect Rachel Luchetti from Luchetti Krelle. The works to the central facilities complete the full resort upgrade, which encompasses refreshed suites and the relaunch of the spa.
Lyn & John Parche, GMs of The Byron at Byron comment: “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.”
From January, the newly-appointed executive chef, Matthew Kemp, will deliver The Byron at Byron’s restaurant reimagined menu, which centres on fresh and local produce.
Kemp hails from the UK, where he received his Michelin-starred training before taking the helm of Sydney-based Banc, before opening his own restaurant, Restaurant Balzac. Kemp will join forces with head chef Gavin Hughes.
The upgrade of the restaurant, bar, reception, courtyard, front verandah and spa deck overlooking the infinity pool will occur with minimal disruption to resort guests throughout November and December, and will be completed ready for Christmas.
The official launch program will commence from January 2018.