THE PUNCH PEOPLE
Meet Eelke & Ray:
Founders of Locavore NXT
June 2024 • By The Punch Editors
Locavore NXT is a pioneering restaurant in Bali, known for its innovative approach to sustainable dining. Led by visionary chefs Eelke Plasmeijer and Ray Adriansyah, the restaurant pushes boundaries with locally sourced ingredients, zero-waste practices, and a deep commitment to ethical, plant-forward cuisine. In this interview, Eelke and Ray share their journey, philosophy, and the inspiration behind Locavore NXT’s mission to redefine modern dining with sustainability at its core.
INTERVIEW
"We’re not perfect, and we know it,
but we strive to do the best we can."
WHAT INSPIRED THE DESIGN & CONCEPT OF THE DINING ROOM AS THE CENTRAL HUB?
Chef Eelke: "The dining room is the largest part of our space, and the main goal when we briefed our creative partner was flexibility. We wanted a space where we could move guests around and change things up. For instance, we might serve one menu in one direction and then switch it up for the next. This flexibility was key—creating a dynamic space that reflects our creativity as chefs.
We now have five kitchens, which is a big leap from our old, much smaller Locavore. When we moved into this new space, we decided to go all out and build something truly unique. The main dining area is where guests spend most of their time, so we made sure it looks exceptional, with a completely open kitchen as the centerpiece. There are no barriers—you can sit right next to where we're cooking and see everything, making the dining experience more interactive.
We also encourage our kitchen team to engage with guests and explain the dishes, adding a personal touch. The design is inspired by an upside-down rice field, with layered spaces and a stunning view, especially at sunset. It’s a beautiful, functional space that we’re really proud of."
WHAT LED TO THE CREATION OF THE MUSHROOM CHAMBER, AND HOW DOES IT ELEVATE THE FLAVORS AT LOCAVORE NXT?
Chef Ray: "We’ve always wanted to work with a wider variety of mushrooms, but in Indonesia, most are imported. While you can find common types like shimeji or shiitake in supermarkets, as chefs, we wanted to explore more unique options like lion's mane, reishi, and pink oysters. That’s how the idea started. We partnered with Aaron to create a mushroom chamber, where guests can see the mushrooms and enjoy dishes made with them. Who knows, in future seasons, we might have even more varieties, which is exciting for us."
HOW DOES THE BEVERAGE LAB INCORPORATE LOCAL CULTURE TO ELEVATE THE DINING EXPERIENCE?
Chef Ray: "Beverages have always played an important role in our restaurants. When we first opened Locavore, Raka joined us just before the launch, and his passion for local ingredients led us to shift from traditional wine pairings to cocktail pairings inspired by local flavors. When planning Locavore NXT, we decided to focus entirely on local ingredients, cutting out imported spirits like whiskey and rum. Instead, we now use regional drinks like Brem, Arak, and Tuak, which align perfectly with our concept. We even offer two pairing options—one with alcohol and one without—both made with 100% Balinese ingredients.
Our goal has always been to offer something unique that you can’t find anywhere else. Why come to Bali to eat and drink what you can get at home? With our Beverage Lab, we've elevated this idea, creating a truly local experience that complements our culinary offerings."
Chef Eelke: "Using local drinks makes it easier to adjust pairings. Our dishes aren’t strictly Indonesian, but they use Indonesian ingredients, some with a bit of spice, which can be tricky to pair with wine. Local pairings are more flexible and work better with our dishes for many reasons."
HOW DOES THE ROOFTOP FOREST REFLECT YOUR APPROACH TO BRINGING NATURE INTO THE OVERALL EXPERIENCE?
Chef Eelke: "We’ve often faced frustration in not getting certain ingredients in the quantities we need. Having a rooftop food forest on-site is both practical and inspiring. However, to meet our daily needs, we’d require much more space.
The rooftop edible jungle acts as a living calendar for us. We can walk up there and see what’s coming into season, like durian or rambutan, and plan our menus accordingly. It helps us anticipate what we can harvest, both from the roof and our nearby suppliers. It’s inspiring to see the potential, and we plan to enhance the guest experience by allowing them to taste and pick fresh produce during their visit."
Chef Ray: "On Saturday evening, I walked up to the roof garden and noticed a lot of marigolds. I immediately thought about turning them into vinegar or using them as a garnish. That’s the beauty of having this garden. We also have cosmos leaves growing here—could we create something new with them? It’s exciting to share these local ingredients with our guests and remind them that we’re in Asia, in Bali. For our chefs and R&D team, it’s a constant source of inspiration as they develop new menus."
WHAT MOTIVATED YOU TO FULLY EMBRACE SUSTAINABILITY, AND HOW HAVE THESE PRACTICES BEEN IMPLEMENTED?
Chef Eelke: "For us, sustainability developed over time. When we first opened Locavore, our focus was simply on cooking the food we loved and creating a space where we could make our own choices. Using local ingredients was part of that, but just one piece of the puzzle.
As we expanded, space became an issue, limiting our ability to compost and recycle effectively. When we started planning NXT, we knew we wanted to enhance our sustainability efforts. We designed dedicated areas for composting, recycling, and better caring for our team.
We also created a staff canteen with nutritious food, nice lockers, and showers to improve their well-being. We hope these practices inspire our team and their communities. Opening a sustainable restaurant isn’t easy—it requires investment and dedication—but our goal is to create an inspiring space where positive change can occur and spread."
HOW DO YOU ENVISION LOCAVORE NXT EVOLVING IN THE COMING YEARS?
Chef Ray: "This is just the beginning of a long journey. We’re committed to sustainability and responsibility, showcasing Indonesian ingredients, and inspiring others along the way. It’s a long process, and we haven’t reached the finish line yet, but the key is to keep moving forward and operate according to our values."
Chef Eelke: "Our approach is to show, not just tell. We’re not perfect, and we acknowledge that, but we strive to do our best. In the past, we made excuses about lacking space, time, or funds. Now, we have more space and time, thanks to this unique building with its facilities, including a rooftop jungle.
We aim to inspire others by running a restaurant that is enjoyable, sustainable, and respectful to everyone—our team, partners, and farmers. We’re in this for the long haul, and if we can inspire future chefs to work in this industry for the right reasons, that would be truly special."
Chef Ray: "Eelke and I always dreamed of starting our own project from scratch, and now we have that chance. We were two young cooks, and now we get to live the dream. It’s okay to dream and to fail—hopefully, one day, you’ll feel better.
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