There are some busy times ahead for star Adelaide chef Jake Kellie.
Kellie, who guides star eatery arkhé, has this week also taken the reins as culinary director at luxury Barossa estate Kingsford The Barossa.
Kellie will lead Kingsford’s Orleana Restaurant as well as the broader food offering across the boutique hotel.
He is charged with re-shaping the restaurant’s offering that promises to be a celebration of the region's rich produce.
"Kellie’s 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, 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.
“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.”
The dining space at Orleana sits within Kingsford’s luxury lodge, surrounded by 225-acres of native Australian landscape.
The restaurant serves both a la carte and a chef’s selection with ingredients harvested either on-site from the estate’s kitchen garden or sourced via a network of local growers.
A big task given he will also continue to oversee arkhé, his Norwood restaurant.
“This is a place where food is grown with care, cooked with purpose, and served with humility," Kellie says.
"It's a place where guests are invited to connect - with the region, the producers, and the stories behind each plate. 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.”
See https://kingsfordbarossa.com.au/