Born in Jakarta to Sumatran parents. His mother was an excellent cook and Ray grew up with a deep interest in traditional and international cuisines. While studying in New Zealand, he decided to quit the business school he was attending and switch to cooking. After graduating from culinary school in Christchurch he returned to Jakarta and obtained the position of Sous Chef under Eelke. They’ve been working together ever since.
"It was a gradual decision to use local ingredients. We started using a few at the beginning but our commitment continued to grow. I’m very proud to use ingredients that are not imported; I wish more Indonesian chefs would do so. There are so many benefits all round."