Bali Insider: Shae Macnamara on Building Expat. Roasters and Bali’s Evolving Food Scene

The founder of Expat. Roasters first fell in love with the island as a kid visiting with family. Years later, consulting work brought him back and with it, a clearer opportunity.

"I saw the opportunity in Indonesia and the growth and excitement emerging in the coffee industry," he says. 

"Bali was the perfect place to launch a brand and live. I could be close to coffee farms, be part of a thriving coffee community, and call an incredible place home, all in one."

Today, Shae splits his time between Seminyak, Canggu and Denpasar, balancing life as a founder, husband and father while helping shape Bali's specialty coffee scene.

On Bali's Evolution

Between the different neighbourhoods, he's watched Bali's hospitality scene mature from a surf-driven destination into a globally recognised food and beverage hub.

"It's no longer just relaxed surf culture," he says. "Bali has become a destination people travel to specifically for the food and coffee."

On Running a Business Here

Running a business in Bali comes with its own rhythm.

"One of the toughest lessons has been navigating the broader logistics here. Traffic, public holidays, road closures and ceremonies are all challenges of doing business in Bali and Indonesia."

It's not a complaint, merely an acknowledgement that Bali moves differently. Success often comes from understanding that pace rather than fighting against it.

On Daily Rituals

His mornings begin long before the first coffee.

"One of my main daily rituals is a sauna and ice bath every morning. It's a simple but powerful routine that resets both body and mind and helps me start the day feeling clear and energised."

On Misconceptions About Bali

"A lot of people say Bali has become too commercialised and that the culture and traditional ways of life are disappearing," he says.

"But as soon as you step outside the main tourist areas, Bali is still full of culture, beautiful rice fields, stunning landscapes and deserted beaches."

For him, the misconception often comes from judging the island solely through the busy corridor stretching from Kuta to Canggu.

On His Perfect Day

A perfect weekday blends structure and spontaneity.

"It's good coffee, a proper local warung lunch and seeing positive momentum across the business. Whether that's growth in sales, progress in our training programs or simply the team in good spirits."

After work, it's family dinners, sunset catch-ups with friends or taking the kids out before winding down with what he describes as the perfect ending: "a foot massage before bed and a reasonably early night."

On Local Favourites

When it comes to local favourites, Shae's recommendations span both traditional and contemporary Bali.

Near home, Babi Sari Kembar 99 and Nasi Campur Lawar Bali remain regular fixtures. He still makes time to visit coffee farms in Kintamani, too.

"The air is fresh and it still holds its local Bali feel," he says.

On Where He's Booking Dinner

His dinner reservations read like a shortlist of restaurants that have helped shape modern Bali dining.

Da Maria, Riviera, La Lucciola, Masonry, Shelter, Mei Mei and Boy & Cow all make the cut.

"What they all have in common is that they're run by chefs and teams who are genuinely pushing the boundaries of what dining in Bali can be," he says.

Through Expat. Roasters, Shae has helped position Bali as a serious player in specialty coffee. But beyond the business, his story reflects a generation of founders building ambitious brands while embedding themselves into the fabric of the island they now call home.

For some, Bali remains a holiday destination. For Shae, it became the place where passion, family and business converged.