We catch up with Jake Kellie, the former head chef of the World's 50 Best listed and Michelin-starred Burnt Ends in Singapore. Kellie has just opened his first restaurant Arkhe in Adelaide where the kitchen is fuelled by a 2.5 tonne wood-fired oven and produce is the star of the show.
Jake Kellie's Culinary Journey
Kellie's culinary journey includes working at prestigious restaurants such as Aria, Gordon Ramsay's Maze, The Fat Duck, The Ledbury, and Estelle. His career took a significant turn when he became the head chef at Burnt Ends in Singapore, which had a Michelin star and a high ranking in the World's 50 Best Restaurants list.
The Unique Arkhé Restaurant
Arkhé is described as a unique dining space with a 2.5-ton dual cavity wood oven at its core. The restaurant has a distinctive interior design and a menu that prioritizes the quality of produce, with a strong focus on seasonality.
Culinary Philosophy and Signature Dishes
Kellie's culinary philosophy at Arkhé emphasizes showcasing the natural flavors of high-quality ingredients. Signature dishes include Mayura Station OP Rib Set, cooked with smoked beef fat, and various grilled meat dishes.
Cooking with Fire
Kellie's fascination with cooking with fire began at the Dark Mofo festival in Tasmania and was further developed during his time at Burnt Ends. Arkhé employs an on-off method for cooking steaks, aiming for a perfect crust and tender interior.
Balancing Act: Chef, Restaurateur, and Father
Kellie, while being a chef and a restaurateur, is also a new father. Despite the challenges of managing a restaurant and fatherhood, he maintains an easy-going and collected demeanor. His advice to young chefs is to stick to their culinary roots and have fun in their cooking journey.