Acclaimed Adelaide chef Jake Kellie joins five-star Barossa Valley estate, Kingsford The Barossa, as culinary director

One of Adelaide’s top chefs is taking his skills from Norwood to Drover’s Run, launching a bold new concept for a luxury SA retreat.

Award-winning chef Jake Kellie joins Kingsford The Barossa and Orleana Restaurant as Culinary Director.

Leading Adelaide chef Jake Kellie, the man behind The Parade’s acclaimed restaurant, arkhe, is the new culinary director at five-star Barossa Valley estate, Kingsford The Barossa.

He will take over the food offering at the boutique accommodation in the Barossa Valley, and launch a “bold new restaurant concept” on site in coming months.

Kellie’s appointment is a huge coup for the luxury lodge, which is perhaps best known as Drover’s Run, the central location of popular TV show, McLeod’s Daughters.

Built in 1856, the 91ha state heritage-listed property has been operating as an opulent retreat since 2012 and in recent years, has received a $10m makeover from new owners, the Salter Brothers.

Kellie has worked in some of the world’s best kitchens, most notably as head chef at Michelin-starred Burnt Ends in Singapore and at Heston Blumenthal’s The Fat Duck (UK).

He’s also worked at top venues including The Ledbury (UK), Estelle (Melbourne), Aria (Sydney).

Jake Kellie joins Kingsford The Barossa and Orleana Restaurant as Culinary Director.

Kellie in front of the old homestead.

Kellie will oversee the complete food offering at the Kingsford, from their current restaurant Orleana to their private dining room and boardroom, and the estate’s purpose-built function space, The Conservatory.

Chef Jake Kellie at arkhe. Photo: Duy Huynh

“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,” said Kellie, who will continue to oversee arkhe.

“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.”

Salter Brothers Hospitality chief operating officer, Andrea Richards, described Kellie as one of the country’s finest chefs.

“His approach to food is fearless, refined, and grounded in deep respect for produce and technique,” she said.

“He pushes boundaries without losing sight of authenticity, which is exactly why he resonates so strongly with today’s guests.”