Jake Kellie is senior sous chef at Mimi’s Coogee Pavilion after working as Head Chef of Burnt Ends working closely with David Pynt (Chef/Owner). Jake is also the recipient of this year's San Pellegrino World Young Chef winner for South East Asia, and placing in the top 3 in the world in Milan with his siignature Aged Pigeon dish.
Born on the Central Coast, New South Wales, Jake studied commercial cooking at TAFE Hunter and Central Coast before travelling overseas to cook alongside and learn from some of the world's best cooks. His career includes time with culinary heavyweights such as Heston Blumenthal (The Fat Duck, United Kingdom), Brett Graham (The Ledbury, Notting Hill), Scott Pickett (Estelle, Melbourne), and Matt Moran (Aria, Sydney).
$5,000 raised – Halfway there!
$10,000 raised – Bring on the Black Apron!
Thank you to my Sponsors