Renowned Chef Jake Kellie of arkhé has taken the reigns at luxury Barossa Valley estate, Kingsford The Barossa as Culinary Director.
Taking the lead for Kingsford’s Orleana Restaurant as well as the broader food offering across the boutique hotel, Jake is charged with reshaping the restaurant’s offering that promises to be a celebration of the region's rich produce.
With an impressive background that spans some of the world’s most acclaimed kitchens and a career shaped by prestigious culinary awards and global recognition, Jake brings a wealth of experience and creative energy to Kingsford.
His bold cooking style and immersive approach to dining is in perfect synergy with the vision for Orleana, a restaurant designed to showcase the depth of produce in the region and complement the legacy and landscape of the Kingsford Estate.
"We’ve been watching Jake for a while,” says Salter Brothers Hospitality Chief Operating Officer, Andrea Richards. "He’s built an outstanding reputation with some of the world’s best Chefs including Gordon Ramsay and Heston Blumenthal honing his craft at revered restaurants including The Fat Duck (UK), The Ledbury (UK), Estelle (Melbourne), Aria (Sydney) and most notably as Head Chef at Michelin-starred Burnt Ends in Singapore that also inspired his own restaurant, arkhé (SA).
"As one of Australia’s finest Chefs, his approach to food is fearless, refined and grounded in deep respect for produce and technique. He pushes boundaries without losing sight of authenticity, which is exactly why he resonates so strongly with today’s guests,” Andrea says.
The refined dining space at Orleana sits within Kingsford’s luxury lodge with a breathtaking 225-acres of native Australian landscape as it’s backdrop.
With floor-to-ceiling windows and a contemporary, polished fit out, the restaurant serves both a la carte and a Chef’s selection that heroes the finest ingredients harvested either on-site from the estate’s kitchen garden or sourced via a trusted network of local growers and artisans.
Jake is excited to be stepping into the role as Culinary Director for Kingsford The Barossa with both Kingsford and Orleana Restaurant offering the perfect canvas for his next chapter perfectly complementing arkhé, his Norwood Restaurant, which he will continue to oversee.
Orleana speaks to the depth of the Barossa while offering a quietly elevated, contemporary experience.
"This is a place where food is grown with care, cooked with purpose and served with humility. A place where guests are invited to connect - with the region, the producers and the stories behind each plate,” Jake explains.
"I believe that Modern Australian cuisine is not defined by trend, but by terroir - and that thoughtful food, grown and cooked with integrity, creates meaningful hospitality. For me, Orleana is a chance to bring something fresh and grounded to the Barossa, a restaurant that’s shaped by the seasons, the producers we work with, and the amazing team behind it.
"I want to create food that feels honest and generous and build a culture that supports that at every level. There’s so much potential here and I’m keen to bring it to life.”
Martin Hamilton, General Manager of Kingsford The Barossa comments:
"We are thrilled with the appointment of Chef Jake Kellie as Culinary Director. Jake shares the core values we champion - integrity, innovation and the power of people. Jake’s committed to mentoring and developing the next generation of Chefs - a value that aligns deeply with our culture.
"We’re excited for his leadership, innovation and the passion he will bring to the Kingsford team. Together, we have a real opportunity to inspire not only our guests but also our teams, creating experiences that go beyond the plate.”
With a passion for special events, Jake will oversee the full culinary offering at Kingsford The Barossa across the property’s event spaces that include a private dining room, boardroom, underground wine tunnel with 21-metre dining table seating 70 and The Conservatory, the estate’s purpose-built function space catering up to 260 guests.
Jake has officially assumed his role at Kingsford The Barossa working with the talented culinary team and is set to reveal a bold new restaurant concept in the coming months.
