Chef Eelke started his kitchen career aged 14 in a restaurant in his Dutch village. He went on to train at hotel school and various Michelin starred restaurants before becoming Head Chef at a city restaurant in Jakarta, where he worked togehter with Ray. The two hit it off, moved to Bali to run various kitchens together, and began dreaming of starting a restaurant dedicated to only using local ingredients. They opened Locavore 10 years ago and have since created several award-winning restaurant and bar concepts under Locavore Group, all of which explore the creative use of Indonesian biodiversity within ‘local ingredients only’ menus.
A ‘more than a restaurant’ experience at Locavore NXT, the new project by award-winning restaurant Locavore that takes their local-ingredients-only philosophy further than they’ve ever gone before. A grand design …
Go local or go home; how chefs can help save the planet by sourcing local, designing your recipes and menus, managing your restaurant’s daily activities, communicating with staff, customers and …
