"The people behind Locavore"
Ray Adriansyah was born in Jakarta to Sumatran parents. His mother was an
excellent cook and Ray grew up with a deep interest in traditional and international
cuisines. While studying in New Zealand, he decided to quit the business school he
was attending and switch to cooking. After graduating from culinary school in
Christchurch he returned to Jakarta and obtained the position of Sous Chef under
Eelke. They’ve been working together ever since. ”It was a gradual decision to use
local ingredients. We started using a few at the beginning but our commitment
continued to grow. I’m very proud to use ingredients that are not imported; I wish
more Indonesian chefs would do so. There are so many benefits all round.”
Eelke Plasmeijer started his kitchen career at the age of 14 in a restaurant in his
Dutch village. Working his way up through the ranks, he trained at hotel school and
a Michelin Two Star restaurant in Amsterdam. Visiting a mentor in Jakarta in 2008,
he was persuaded to take over as Head Chef at a city restaurant there. Ray applied
as Sous chef, the two hit it off and soon moved to Bali where they ended up running
the kitchen at the Alila Ubud together. “Working within the Alila concept of using
local ingredients where possible, we decided to take it to the next level and use only
local food. Then we started thinking about starting our own restaurant instead of
staying within the hotel industry...” The rest is history.
Both chefs are married to Indonesian women, and their sons were born a month
Restaurant Manager Adi Karmayasa was born in Bedulu village near Ubud. After
graduating from tourist school in Denpasar he joined Alila Ubud for job training and
was offered a position in 2004. Since then he has worked his way up to manage the
hotel’s Plantation Restaurant. He worked for 3 1⁄2 years with Eelke and Ray and was
invited to join the team when Locavore was conceived. “Eelke and Ray are my
mentors. They introduced me to fine dining and the concept of using local produce.
As a Balinese I’m proud to be using local food because it supports our farmers and
raises the standards of what they produce”.
Welcome to Locavore!
As chefs, we share a passion for crafting contemporary European cuisine from quality local ingredients. This concept is already popular in the west, but still new to Indonesia where most chefs rely on expensive imported ingredients. We started working together in Jakarta over five years ago and gradually came to see that it just didn’t make sense to cook with imported ingredients when we were surrounded by Indonesia’s bounty.
We think of ourselves as the catalysts between local producers and discriminating diners. Our ingredient-driven menu celebrates the farmers, fisherman and artisans we’ve met along our journey. By developing lasting relationships with local producers, we ensure you the freshest of chemical-free seasonal produce and ethically fed meat animals. And by supporting local farmers and artisans, Locavore is an authentic member of its community.
We offer two very different menus, each with an abundant variety of dishes depending on the freshest ingredients available that day. Guests are invited to select a Locavore or Herbivore Tasting Menu of 5 or 7 dishes.
Ray, Adi and Eelke