Jake is the co-owner and Head Chef of arkhé (are-kay) in Adelaide, the state’s first open-flame restaurant.

At the age of 16, in a small restaurant on the Central Coast of New South Wales, Australia, Jake Kellie discovered a fire and passion for cooking. Born in 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).

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. The former Head Chef of Burnt Ends (Singapore) alongside Chef/Owner David Pynt, saw the modern Australian barbecue restaurant rise to #53 on the San Pellegrino World’s 50 Best Restaurants List and #5 on the San Pellegrino Asia’s 50 Best Restaurants List while under his helm between 2017 and 2019.

Relocating back to Australia at the end of 2019, with a desire to open his own restaurant, Jake settled on Adelaide where he worked on several pop-ups while finding the perfect location and partnership fit.

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.

Jake is also 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.