Chef Ray was raised in Jakarta to Sumatran parents, with a mother who’s excellent cooking skills gave him a deep interest in traditional and international cuisines. After graduating culinary school in New Zealand, Ray worked with Chef Eelke in Jakarta, where they began their dream of starting a restaurant together dedicated to only using local ingredients. They opened Locavore in Ubud, Bali, 10 years ago and have since created several award-winning restaurant and bar concepts under Locavore Group.
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 …
