The Barossa’s luxury retreat, Kingsford The Barossa, has just turned up the heat, with award-winning chef Jake Kellie stepping into the role of Culinary Director.
Best known for his fire-fuelled and critically acclaimed Norwood restaurant arkhé, Kellie is now leading the charge at Kingsford’s signature dining space, Orleana Restaurant, as well as the estate’s broader food offering in a move that promises a celebration of the region’s rich produce.
With a CV that includes Gordon Ramsay, Heston Blumenthal, and a Michelin-starred run at Singapore’s Burnt Ends, Kellie brings serious culinary firepower to the table.
“We’ve been watching Jake for a while,” said Salter Brothers Hospitality Chief Operating Officer, Andrea Richards.
“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.”
Kellie’s new role as Culinary Director will run alongside his work at arkhé, with Orleana offering the perfect canvas for a more grounded, regionally focused expression of his cooking. For Kellie, Orleana is an opportunity to bring something fresh to the Barossa, allowing the restaurant’s offering to be shaped by the seasons and by place.
“This is a place where food is grown with care, cooked with purpose, and served with humility,” Kellie says.
“I believe modern Australian cuisine isn’t defined by trends, but by terroir— and that thoughtful food, grown and cooked with integrity, creates meaningful hospitality. There’s so much potential here, and I’m keen to bring it to life.”
Perched on a stunning 225-acre estate, Kingsford’s Orleana offers a contemporary dining experience with sweeping views of native bushland. The restaurant heroes seasonal produce sourced from the estate’s own garden and trusted local growers, serving a curated à la carte and chef’s selection menu.
“Jake shares the core values we champion – integrity, innovation and the power of people,” shares Martin Hamilton, General Manager of Kingsford The Barossa.
“We’re excited for his leadership, innovation and the passion he will bring to the Kingsford team. Together, we have a real opportunity not only to inspire our guests but also our teams, creating experiences that go beyond the plate.”
Kellie will oversee the whole culinary offering across Kingsford’s event spaces including the private dining room, boardroom, underground wine tunnel with a 21-metre dining table, and The Conservatory, which caters for up to 260 guests.
A new menu concept is set to launch soon, and if Jake Kellie’s track record is anything to go by, we’re in for something seriously special, anchored in place, and uniquely Kingsford.
WHAT: Jake Kellie appointed Culinary Director Kingsford The Barossa
WHERE: Kingsford the Barossa, 68 Kingsford Rd, Kingsford SA 5118
For the website, click here.
For Orleana Restaurant, click here.
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