Jake Kellie is former senior sous chef at Mimi’s Coogee Pavilion after working as Head Chef of Burnt Ends with David Pynt (Chef/Owner) a modern Australian barbecue restaurant in Singapore’s Chinatown neighbourhood currently ranked #53 on the San Pellegrino World’s 50 Best Restaurants List and #5 on the San Pellegrino Asia’s 50 Best Restaurants List. Jake is also the recipient of this year’s San Pellegrino World Young Chef Winner for South East Asia and placing 2nd in the world in Milan 2018 with his signature Aged Pigeon Dish. 

Born on the Central Coast , New South Wales, Kellie studied commercial cooking at TAFE Hunter and Central Coast before travelling overseas to cook alongside and learn from some of the world’s best cooks. His career includes time with culinary heavyweights such as Heston Blumenthal (The Fat Duck, United Kingdom) Brett Graham (The Ledbury, Notting Hill), Scott Pickett (Estelle, Melbourne), Matt Moran (Aria, Sydney). 

Jake is no stranger to the limelight, appearing on Master Chef Australia and racking up many accolades in his career: 2015 Electrolux Appetite for Excellence Australian Young Chef of the Year and Runner ups in 2016 Good Food Guide Young Chef of the Year. 

Kellie has also been a part of some great events in the past Dark MOFO in Tasmania where he headlined the opening night of the festival in 2015 and in 2018 cooked in Beijing for the World Summit for Morgan Stanley for 400 guest.  

At age 16 in a small restaurant on the Central Coast of New South Wales, Australia, Jake discovered a fire and passion for cooking that burns. This instigated his travels around the globe meeting the masters, eating their food, and having the privilege to learn from them.

During a stopover in Singapore, Jake was drawn to the vibrant cultures and influences that Singapore’s food scene lends - learning techniques and exploring the produce that continues to inspire him today. As fate would have it, he met up with fellow Aussie Dave Pynt (Chef/Owner of Burnt Ends) and the rest is history - Jake landed the coveted role of Head Chef at Burnt Ends.