Eelke Plasmeijer – Locavore Restaurant Group (Bali, Indonesia)

Eelke Plasmeijer began his professional cooking career at the age of 14 in a restaurant in his home town in the Netherlands.

To improve his craft, he trained at a catering school and at a Michelin two-starred restaurant in Amsterdam. In 2008, while he was visiting one of his mentors in Jakarta, he was persuaded to take over a restaurant in the city as head chef, where he started working with Ray. They both hit it off and soon moved to Bali, where they ended up running the kitchen in two hotels before opening Locavore.

In November 2013, Ray and Eelke opened the Locavore restaurant in Ubud, where the cuisine focuses on the use of Indonesian products. Ray and Elke’s menu, which is based on ingredients, is a homage to Indonesian farmers, fishermen and artisan farmers. The combination of fresh, local ingredients with the inspired recipes of these chefs has led Locavore to be listed in “Asia’s 50 Best” for four consecutive years (2016: 49th place; 2017: 22; 2018: 21; 2019: 42) and to receive the “Highest Climber” Award in 2017 and “Asia’s Most Sustainable Restaurant” in 2019.

Ray Adriansyah – Locavore Restaurant Group (Bali, Indonesia)

Ray Adriansyah was born in Jakarta to parents from Sumatra. His mother was an excellent cook and so Ray grew up with a deep interest in both traditional and international gastronomy. When he was studying in New Zealand, he decided to hang up his books and change the business school he attended for the kitchen. After graduating from Christchurch Cooking School, he returned to Jakarta, where he began working with Eelke Plasmeijer. They have been working together ever since.


In addition to the Locavore Restaurant, they have also opened Locavore To Go (a sandwich bar/cafeteria), The Night Rooster (an artisan cocktail bar), Nusantara (an authentic Indonesian restaurant), LocaLAB (an R&D kitchen) and Local Parts (a butcher’s).