epicure (Digital)

epicure (Digital)

1 Issue, July 2018

10 NEW FACES TO WATCH

This new breed of chefs is cooking up a storm and rewriting the rules of dining.
10 NEW FACES TO WATCH
1. Jake Kellie, head chef of Burnt Ends Jake Kellie served his inventive roasted pigeon aged in strawberry gum to a jury of top chefs, including Virgilio Martínez, at the S.Pellegrino Young Chef 2018 grand finale in May. Twenty one chefs competed for this title, and Kellie ended among the top three. The 26-year-old said he wanted to serve something that would reflect his Australian identity, and tell a story. “I also wanted to incorporate unique native Australian ingredients into my competition dish.” Born and bred in New South Wales, Kellie started cooking at 16 for a modest French eatery. He moved to Sydney for an apprenticeship at Aria by Matt Moran, and then Melbourne to work at the now defunct Maze (by Gordon Ramsay). He went on to stage at The…
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epicure (Digital) - 1 Issue, July 2018

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