As the co-owner and Executive Chef of arkhé (are-kay), Adelaide’s first open-flame restaurant, Michelin-starred chef Jake Kellie knows how to bring the heat and to deliver an experience that goes beyond the palate.
Having launched to much critical acclaim in 2021, the dining hot spot offers all the comforts of a sleek neighbourhood bar with a global ethos and soul, offering an immersive dining experience centred around the restaurant’s open kitchen and two-tonne, dual cavity oven. As the former Head Chef of Burnt Ends (Singapore) alongside Chef/Owner David Pynt, Kellie saw the modern Australian barbecue restaurant rise to #53 on the San Pellegrino World’s 50 Best Restaurants List and gained its first Michelin star while under his helm between 2017 and 2019.
Prior to helping propel Burnt Ends to new heights, Jake was the recipient of the San Pellegrino World Young Chef of the Year Award for South East Asia, going on to place 2nd in the world in Milan (2018) with his signature Aged Pigeon Dish. His extensive resume includes time with culinary rock stars such as 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 Dark MOFO in Tasmania where he headlined the opening night of the festival in 2015 and more recently headlining the Tasting Australia 2021/2022/2023 programs as well as partaking in the Tasting Australia Winter series. Known for creating immersive dining experiences and bringing a global ethos to every dish
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