Eelke Plasmeijer

  • Eelke Plasmeijer started his kitchen career at the age of 14 in a restaurant in a Dutch village. Working his way up through the ranks, he trained at hotel school and a Michelin Two Star restaurant in Amsterdam. Visiting a mentor in Jakarta in 2008, he was persuaded to take over as Head Chef at a city restaurant there. He worked at Alila, Ubud, and got exposed to the concept of using local ingredients where possible. In the end he opened Locavore, committed to produce world-class dishes using only Bali’s local and sustainable ingredients.

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