Cooking With Fire: Jake Kellie of lauded arkhé Restaurant in Adelaide joins Shelter Bali
Shelter Bali is thrilled to announce the next instalment of its highly anticipated Shelter Sessions: Volume 3 featuring Michelin-starred chef Jake Kellie from arkhé restaurant in Adelaide. This event promises to be a culinary celebration of epic proportions as Shelter’s Head Chef Stephen Moore and Jake Kellie collaborate to create a menu that will tantalise your taste buds and leave you wanting more.
Shelter Bali has a reputation for bringing the world’s best chefs to Bali, most recently michelin-starred Andrew Walsh from Catfish Izakaya in Singapore, and previously celebrated Ross Magnaye of Serai Melbourne and MasterChef Australia fame. Both were sell-out events and brought together the local hospitality community and international guests for a very long lunch that continued into an evening of fun.
Jake Kellie is no exception. He has an impressive resume that includes working with culinary legends such as Dave Pynt (Burnt Ends #65 World’s Best Restaurant), Heston Blumenthal (The Fat Duck, UK) Brett Graham (The Ledbury, London), Scott Pickett (Estelle, Melbourne) and Matt Moran (Aria, Sydney). During the two and a half years he was at Burnt Ends, Kellie learned the finer points of open-fire barbequing, and came runner-up in the 2018 San Pellegrino Young Chef competition in Milan. Jake’s extensive experience has led him to become the Executive Chef and Owner of arkhé, Adelaide’s first open-flame restaurant, which has received critical acclaim since its launch in 2021. The dining hot spot offers all the comforts of a sleek neighbourhood bar with a global ethos and soul, offering an immersive dining experience centred around the restaurant’s open kitchen and two-tonne, dual cavity oven.
Stephen and Jake met when Jake was at Burnt Ends and they have remained friends, and collaborated on various foodie events over the years. Stephen is looking forward to welcoming Jake to Bali, saying, “I am thrilled to work with Jake to create a menu that blends our respective knowledge and culinary philosophies into an unforgettable dining experience for our guests. Our open fire at Shelter Bali is the perfect venue to showcase his talents, and I can’t wait for our guests to see what we have in store for them.”
Shelter Sessions: Volume 3 with Jake Kellie from arkhé restaurant in Adelaide will take place on Saturday 29 July from 12 pm to 4 pm at Shelter Bali’s stunning location in Pererenan, Bali.
Bookings are now open, and we encourage everyone to secure their spot as soon as possible to avoid disappointment.
Details.
Saturday 29 July 12pm – 4pm
Bookings via: [email protected] or WhatsApp: +62 81353681118
Full address: Jl. Pantai Pererenan No. 133, Pererenan, Kec. Mengwi.
Website: www.shelterbali.com / @shelter.pererenan
About Shelter Bali.
Shelter Bali’s cuisine takes its inspiration from a cooking tradition rooted in the Middle East and the Mediterranean. With Chef Stephen Moore at the helm, vibrancy pervades the kitchen alongside a food culture rich in heady aromatics and exotic spices. Slow-cooked meats and charred vegetables are delivered to guests to share and enjoy. The wood-fired oven that is the restaurant’s warm heart fills the air with the smell of baking bread, while black angus ribeye and local octopus sizzle on the charcoal grill. Cooking over an open fire is the most ancient and primitive of techniques – Shelter Bali burn rambutan and coffee wood for a unique smoky flavour. Homemade labneh and sourdough cultures are tended to in quiet corners, yet the busy open front clamours with activity.
Shelter Bali is a rare and special place. Rare because it is an informal, modest restaurant serving gourmet food in understated surroundings. Special because the dishes manage to be unfamiliar, mysterious and yet totally unintimidating.
About Chef Stephen Moore.
Like many chefs, British-born chef Stephen Moore considers cooking to be a form of art, and he has been practising it for the past 30 years, while refining his skills and knowledge at prestigious restaurants all around the world; from Australia (Rockpool, Icebergs, The Bridge Room), to India (Aman resorts), and Spain (El Can Raco de Can Fabes), and beyond.
Stephen honed his craft in a different era of hospitality where high-stress and high-pressure kitchen environments were the norm. He would work 18 hours a day with chefs who were liable to throw pots and pans at him. This old school mentality shaped his career in regards to being committed and loyal and he earned unforgettable moments, life experiences and life-long friends world-wide.
From Michel Roux Senior at the White Heart (Britain’s oldest pub) Stephen learnt from the SAS of Kitchens – a military style of kitchen discipline. With Maurice Terzini at Icebergs in Sydney he discovered the art of hospitality and how to make guests feel relaxed, comfortable, and at home. Meanwhile, Ross Lusted at Sydney’s The Bridge Room taught him the art of plating and finesse of a dish.
Stephen first settled in Bali in 2010, and spent his time working and consulting for a variety of well-known restaurants. During the 2020 pandemic he cooked privately for small groups of people, and it was there that he met his current business partners at Shelter. At first, he was brought on board as a chef consultant to help develop Shelter Bali’s dining concept and menu. However, after eighteen months became Head Chef and is now a proud co-owner of the establishment. Stephen is also co-owner of Shelter Café in Seminyak.
