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S Pellegrino Young Chef 2018 South East Asia - Jake Kellie with his beverage director Dylan Lambuschagne flew down to India to join hands with Chef Priyam Chatterjee, Executive Chef at QLA and Prateek Arora, resident beverage expert and CEO.
First off, we were all seated in the alfresco area, in order to begin the mood just right and probably connect with people we know, or even did not. I love this kind of social dining! Secondly, I quite liked digging into those tiny and artsy presentations including Smoked Duck Mousse with Parmesan Shortbread along with a Spritzer; perfect for a Delhi winter evening.
The style of food at Burnt Ends is actually different to QLA! The dinner I had was clearly a mix of all the inspiration the team had gathered in both QLA and Burnt Ends. The Leek, Burnt Chive and Caviar were probably my favourite servings and I also loved how they went all French with the Italian ragout of Courgette & Ceps, Pecorino Cream, Pasta Sheet. I could sit all night at the stunning QLA, just soaking in that unique gorgeous vibe. Unfortunately, the restaurant had to shut so they could prepare for service the next day!
About Chef Jake Kellie
At age 16, in a small restaurant on the Central Coast of New South Wales, Australia, Jake learnt a fire and passion for cooking that burns. This prompted his journeys around the world meeting the masters, eating their food, and having the honour to absorb from them. Before Burnt Ends, Jake crafted his services in the tummies of these global kitchens: The Fat Duck - Bray, The Ledbury – London, Aria - Sydney and Estelle – Melbourne.