Acclaimed chef and Arkhe restaurateur Jake Kellie has taken on a new culinary role in South Australia.
Kellie is now the culinary director of Kingsford The Barossa (owned by Salter Brothers Hospitality), a heritage-listed property on the southern edge of the wine region. The chef is working on new menus for on-site restaurant Orleana as well developing dishes for the hotel’s broader food offering across events and private dining.
The hospitality group says it has been “watching Jake for a while”, which is no surprise given his decorated culinary history, having worked at Burnt Ends in Singapore, The Ledbury in London, and Aria in Sydney before opening his first restaurant Arkhe in Norwood.
“As one of Australia’s finest chefs, his approach to food is fearless, refined, and grounded in deep respect for produce and technique,” says Andrea Richards from Salter Brothers. “He pushes boundaries without losing sight of authenticity, which is exactly why he resonates so strongly with today’s guests.”
Kellie will be showcasing local produce across the board, with all dishes to be rooted in connection and storytelling. “This is a place where food is grown with care, cooked with purpose, and served with humility,” he says. “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.”
While Kellie’s dishes are a work in progress, guests can expect something fresh and different. “For me Orleana is a chance to bring something… grounded to the Barossa, a restaurant shaped by the seasons, the producers we work with, and the amazing team behind it,” he sasys. “I want to create food that feels honest and generous and build a culture that supports that at every level.”
More details on final menus will follow in the coming months. In the meantime, you can catch the chef at Arkhe.
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