As the co-owner and executive chef of arkhé, Adelaide’s first open-flame restaurant, Michelin-starred chef Jake Kellie has become renowned for delivering experiences that go beyond the palate.
Kellie uncovered his passion for cooking at the age of 16 while working in a small restaurant on the NSW Central Coast. He went on to study commercial cooking at TAFE Hunter and Central Coast before a move overseas that cemented his trajectory.
Between 2017 and 2019, Kellie honed his craft as head chef of Burnt Ends (Singapore) alongside chef/owner David Pynt. During his time at the helm, Kellie saw the modern Australian barbecue restaurant rise to #53 on the San Pellegrino World’s 50 Best Restaurants List and receive its first Michelin star. Prior to his part in propelling Burnt Ends to new heights, Kellie was the recipient of the San Pellegrino World Young Chef of the Year Award for Southeast Asia, going on to place second in the world in Milan (2018) with his signature dish of aged pigeon.
His extensive resume includes time with global culinary heavyweights including Heston Blumenthal (The Fat Duck, United Kingdom) Brett Graham (The Ledbury, Notting Hill), Scott Pickett (Estelle, Melbourne) and Matt Moran (Aria, Sydney).
Kellie has also been a part of a thrilling line-up of festivals and events including Tasmania’s Dark MOFO, where he headlined the opening night of the festival in 2015. More recently, he headlined the Tasting Australia 2021/2022 programs and served as food curator of the 2022 Harvest Rock Food Festival.
