10 NEW FACES TO WATCH

This new breed of chefs is cooking up a storm and rewriting the rules of dining.

Victoria Lim

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…

You're reading a preview of

epicure (Digital) - 1 Issue, July 2018

DiscountMags is a licensed distributor (not a publisher) of the above content and Publication through Zinio LLC. Accordingly, we have no editorial control over the Publications. Any opinions, advice, statements, services, offers or other information or content expressed or made available by third parties, including those made in Publications offered on our website, are those of the respective author(s) or publisher(s) and not of DiscountMags. DiscountMags does not guarantee the accuracy, completeness, truthfulness, or usefulness of all or any portion of any publication or any services or offers made by third parties, nor will we be liable for any loss or damage caused by your reliance on information contained in any Publication, or your use of services offered, or your acceptance of any offers made through the Service or the Publications. For content removal requests, please contact Zinio.