It's a localised rebellion : NXT Level
Locavore Nxt: 16 Courses, One Philosophy, One Word — Fuck
Locavore has never been just a restaurant. Since opening in Ubud, Eelke Plasmeijer and Ray Adriansyah have been pushing beyond fine dining into something bigger. They ask harder questions. What if luxury could be local? What if sustainability wasn’t a marketing line but the whole foundation? What if every single choice—from the farmers you back to the cocktails you shake—was made with purpose?
That’s the DNA. And it runs through the whole family: Locavore, Locavore To Go, Nusantara, Night Rooster, and now Locavore Next. Each one has its own flavour, but the vibe is consistent—local-first, bold, intentional.
Staying the Night
Checking into the new accommodation at Locavore Next felt like stepping into that philosophy. The rooms were stripped back but thoughtful. Minimal clutter, natural textures, nothing wasted. It was designed to slow you down, to remind you that less really can be more.
It hit me that leadership is often the opposite. We overcomplicate. We pile on processes, policies, layers. Locavore strips it right back, and in doing so, shows that simplicity is the hardest, yet most powerful, move.
The Tour: Food as a System
The facility itself was like walking through a manifesto. The mushroom room was dark and humid, with shelves stacked high—growth happening slowly, on its own terms. It wasn’t just food production; it was patience embodied.
The fermentation lab was something else. Jars and cultures lined up like experiments, but with roots in old traditions. It reminded me that innovation often comes from remixing the past, not rejecting it.
Then there were the growing beds—food sprouting metres from where you’ll eventually eat it. No middlemen, no miles. Just transparency and immediacy. And finally, the food hub, which flips the idea of retail by putting fairness and accessibility at the centre.
This wasn’t scale for ego’s sake. This was ambition locked tight to values.
Minimal clutter, natural textures, nothing wasted
The 16-Course Journey
Dinner was a ride. Sixteen courses, each one part of a bigger narrative. The openers were playful, bright, designed to wake you up and reset your expectations. The comfort sequence came next, with roots and grains reimagined into something that proved “humble” doesn’t mean basic.
Then came the lobster. Rich but respectful. Indulgence, yes, but without guilt. A reminder that luxury doesn’t need to cancel out sustainability.
And finally, the main event—a bold take on Peking duck. Familiar, but flipped inside out. A dish that held tradition in one hand and reinvention in the other. One bite in, and the table went dead silent. Then came the same reaction from every seat: “fuck.”
That word said it all. Admiration. Shock. Respect. It was a dish that jolted us out of autopilot. And those moments matter. In food. In work. In life. They’re the sparks that cut through the noise.
Admiration. Shock. Respect.
Beyond Locavore Nxt
The experience stretched further into Ubud, where the rest of the Locavore family showed their own voices. Locavore To Go delivered everyday eating—burgers, sandwiches, comfort food—but with the same ethos baked in. Proof that principles don’t belong only in fine dining.
Nusantara was a love letter to Indonesia’s regional cuisines. Every plate carried history and pride. Respecting tradition here felt just as radical as breaking it elsewhere.
And Night Rooster? Cocktails with swagger. Fun, yes, but never sloppy. Each drink balanced creativity with discipline.
Together, the venues felt like different tracks on one record. Distinct sounds, but the same producer.
Playing safe is forgettable; boldness is what creates memory.
Lessons for Leadership
Walking away, the parallels to leadership were impossible to ignore. Growth takes time—whether mushrooms or teams, the right environment matters more than speed. Simplicity is harder than complexity, but it’s where clarity lives. Playing safe is forgettable; boldness is what creates memory. And when values are real, they scale. They show up in food, in rooms, in drinks. That’s how you build a group, not just a brand.
The Big Question
Locavore showed us what happens when you align craft with conviction. Food became more than food; it was a lens into leadership, culture, and systems.
And it left me asking: are we designing our organisations—and our lives—for safety and convenience? Or are we daring enough to create those bold, intentional, unforgettable moments that make people stop, look up, and just say… fuck
