Chef Jake Kellie Embraces a New Chapter at Kingsford the Barossa
Gretl Watson-Blazewicz
Arkhé co-owner and executive chef Jake Kellie discusses his new role with Kingsford The Barossa.
Adelaide-based Jake Kellie has risen through the culinary ranks to become one of the country’s most in-demand chefs. Co-owner of Norwood institute arkhé, the state’s first open flame restaurant, Kellie’s star has risen further after taking on the role of Culinary Director at Kingsford The Barossa, overseeing the estate’s Orleana Restaurant.
“The opportunity came about quite organically,” Kellie explains as he prepares to unveil the restaurant’s new menu. “I’ve always had a lot of respect for the Barossa and what Kingsford has built out there. It’s a stunning property with a real sense of place, and when the conversation started about reimagining Orleana and the broader food direction, it was something I felt drawn to. The idea of taking what I’ve learnt and applying it in a new setting, one that’s got history, landscape and ambition, was [an] exciting challenge.”
Kellie’s appointment comes after sustained success at kitchens across the globe. Born and raised on the Central Coast, Kellie studied commercial cookery before going on to work with famed chefs Heston Blumenthal (The Fat Duck, Maidenhead), Brett Graham (The Ledbury, Notting Hill) and Matt Moran (Aria, Sydney). A stint as Head Chef at Singapore’s Burnt Ends, where Kellie honed his craft for two years, was a turning point. The young chef led the kitchen towards its first Michelin star and managed to get the restaurant as high as number five on San Pellegrino Asia’s 50 Best Restaurants List.
These experiences in high-pressure kitchens sharpened Kellie’s skills and helped him understand the importance of a tight-knit crew. “Nothing works without a strong team. You can have all the ideas and ambition in the world, but if the culture’s not right, it won’t land,” Kellie muses. “Over the years, I’ve learnt to be clearer in how I lead, to listen more and to stay hands-on without being controlling. Also, learning when to push and when to pull back, that balance is everything.”
Returning to Australia in 2019 to work at the now-defunct Coogee Pavilion’s Mimi’s Restaurant, Kellie planned on moving to New York, but the COVID-19 pandemic put an end to that. Instead, the Winner of the 2017 San Pellegrino Asia Young Chef Award found himself in South Australia working at Leigh Street Wine Room before opening a fire-grill food truck at Pirate Life Brewery.
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It’s here he met Martin Palmer of the Palmer Hospitality Group and the idea for arkhé was born. The Adelaide hotspot opened in 2021 with a focus on charred and smoked meat and seafood. The restaurant’s centrepiece is the open kitchen’s three-and-a-half-tonne wood-burning oven where staff curate seasonal dishes using local produce with an eye on sustainability.
Having established arkhé as one of Adelaide’s premier eateries, Kellie is chasing a new challenge as the Culinary Director at Kingsford The Barossa / Orleana. Admitting he’s “never been one to sit still”, Kellie is looking forward to sinking his teeth into his new role and developing the menu.
“I want to bring energy, intent and a strong sense of direction to the kitchen,” says Kellie. “It’s about building a culture that respects craft and consistency, while also creating food that feels generous and rooted in the region. We’re in the process of simplifying the offering, focusing on great South Australian produce and introducing a new à la carte and chef’s selection menu that reflects the seasons and the producers we work with. It’s not about overcomplicating things; it’s about cooking with clarity and purpose.”
Along with overseeing culinary offerings across all of Kingsford’s event spaces, Kellie will continue as arkké’s executive chef and co-owner, meaning he’s got a lot on his plate. While he’s yet to find the perfect balance, he believes having “strong people” around him is a start. “At arkhé, Andreas (my head chef) has been with me for years and I trust him completely,” Kellie says. “At Kingsford, I’ve got a solid head chef in Hoon and a team that’s open to the challenge. I’ve learnt to let go a bit more, to delegate and to be present when I’m in each space. As for life outside the kitchen, it’s important I try to carve out time for my partner and son whenever I can, and when I’m there, I’m all in.”
Kingsford the Barossa / Orleana is open Wednesday to Sunday. For more details, visit worldsapart.club.
