Ray Adriansyah

The Climb

Ray Adriansyah’s work runs through Locavore, Restaurant Nusantara (since 2017), and Locavore NXT, with each step widening the frame without losing contact with place, seasonality, and the changing grammar of modern Indonesian cooking. Across those roles, the emphasis stays on ingredients and systems that are specific rather than generic, with technique serving a broader understanding of how a kitchen can read its surroundings.

Today

At Locavore NXT in Bali, Adriansyah works inside a restaurant that treats food production as part of the brief. The rooftop food forest, underground mushroom chamber, koji fermentation lab, and biodiversity library function as working tools for the kitchen, shaping what can be grown, studied, and put to use. “We are lucky that we can use ingredients that people don't know, and that has made the restaurant a much more interesting experience.”

Signature

The rooftop food forest at Locavore NXT is the clearest signature of Adriansyah’s approach: cultivation is built into the restaurant’s identity, not added on as decoration. The result is a format where growing, gathering, and plating belong to the same system, and where the rooftop itself becomes part of the kitchen’s working language.

In Their Words “We are lucky that we can use ingredients that people don't know, and that has made the restaurant a much more interesting experience.”