Byron at Byron's swimming pool.

The Byron at Byron Resort and Spa has kicked off an exciting six-week transformation period set for completion January 2018.

The Restaurant, bar, reception and relaxation deck will be transformed by leading interior designer Rachel Luchetti from Luchetti Krelle, transforming the heart and soul of the Resort into a haven for the well-travelled Australian.

The works to the central facilities complete a full Resort upgrade encompassing beautifully refreshed suites and the relaunch of the spa.

“Well-travelled Australians know the ultimate luxury is to feel at home,” said The Byron at Byron General Managers, Lyn and John Parche.

“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 2018, newly-appointed Executive Chef, Matthew Kemp will deliver The Byron at Byron’s restaurant a reimagined food offering, creating a feast of the region’s finest local produce.

Kemp hails from the UK where he received his Michelin starred training before taking the helm of much lauded Sydney establishment Banc before opening his own restaurant, Restaurant Balzac. Kemp will join forces with Head Chef Gavin Hughes to unearth new existing and producers to create a not to be missed food offering to add to the must visit list of already renowned eating haunts in Byron Bay.

The upgrade of the restaurant, bar, reception, courtyard, front veranda and spa deck overlooking the resorts iconic 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.

James Wilkinson

Editor-In-Chief, Hotel Management