Jake Kellie is one of Australia’s top culinary talents. He spent years working at Michelin-star fine diner Burnt Ends in Singapore, making his way up to the head chef position before returning to Adelaide to open his first restaurant Arkhé in 2021. But before all the accolades came, Kellie’s decision to become a chef was rooted in a simple joy – “I loved eating,” he says. “I did food tech at school, and I really got into it. I ended up winning a local award around that time and it showed me that a culinary career was something I could have a crack at. I started an apprenticeship and never looked back.”
In 2014, Kellie entered Nestle’s Golden Chef’s Hat Award competition. “It sounded like a great program to be a part of,” he says. “I was keen to meet new people and inspiring young chefs. The guys I cooked against were great, and we still keep in touch.” Kellie was a 2014 finalist and says he “100 per cent” recommends the program to up-and-coming chefs. “It’s a great thing to get involved with if you’re a young chef who’s passionate about the industry.”
Along with meeting new people and refining his competitive skills, Kellie took away a sentiment that’s stayed with him for nearly 10 years. “It taught me the value of remembering why you’re doing something,” he says. “I’m in this industry because it’s what I’m passionate about and that’s what I come back to at the end of a tough shift.”
Arkhé has made a huge impact on Adelaide’s dining scene since it opened in Norwood just over three years ago, serving as both a culinary destination and a restaurant where guests can enjoy food and drink from other leading hospitality professionals thanks to its series of one-off events. Continuous improvement is at the heart of the restaurant, with Kellie leading and motivating the team to strive for excellence. “My role is about making sure [we] are constantly evolving,” he says. “We love a pop-up and have collaborated with some incredible people, brands, and restaurants in recent years.”
As for some final words of advice? “Make sure you’re passionate,” Kellie says. “You’re going to have to make a lot of sacrifices if you want to be a chef. You also need to be willing to learn and be consistent.”
Entries are now open for this year’s Golden Chef’s Hat Award competition. Click here for more information.
