Three years ago, two young chefs launched Locavore with a mission to create a new restaurant paradigm for the town of Ubud in Bali.
Back in 2006, Jordan Colón opened a restaurant called Eat in Greenpoint, Brooklyn. He did so until he underwent one of the most novel chef transitions we have ever heard of. He become a potter.
Fifteen years ago, our Ensenada restaurant offered nothing more than fresh fish and local produce because those were the only options available. Nowadays, people call it locavorism or “being sustainable,” but that term didn’t exist here back then.