Kellie Rolfe

Brisbane, Australia. 

My culinary career began with a 4 year apprenticeship at The Conrad Treasury Casino in Brisbane, Australia. I built a great foundation of skills, knowledge and experience during these years including competing in culinary competitions. After I completed my apprenticeship, I gained employment at the prestigious Savoy Hotel in London, England. At the Savoy, I learnt a wide range of traditional and modern cooking techniques, as well as competing in the Academy for Culinary Arts competition where I made top 10 out of 150 competitors across England. From the Savoy, I transferred within the company to Canada to work as a Chef de Partie at the Fairmont Banff Springs hotel. I worked in the 5 diamond fine dining restaurant, The Banffshire Club. My time in this restaurant refined my knowledge and skills as a Chef.

My next destination was Miami, U.S.A where I was promoted to Banquet Sous Chef at the Fairmont Turnberry Isle Resort and Club. The Turnberry gave me the opportunity to develop my skills as a leader and also to experience the organisational requirements in the banqueting kitchen including budgets and scheduling as well as menu planning and ordering. Upon leaving Miami I travelled to Europe to work at the fine dining restaurant Lutter and Wegner am Fischmarkt in Hamburg, Germany. I travelled to Germany to expand my knowledge of the traditional cuisine and the European culture, which I believe is a very important part of culinary history. My time in Germany was an amazing and challenging experience and I gained irreplaceable knowledge during this time. 

At my final destination abroad, I worked as the Chef de Cuisine at the Fairmont Southampton hotel in Bermuda. I was in charge of the 5 diamond, fine dining restaurant, The Newport Room. During the 2 years I worked in Bermuda, I developed the menu, food costings, scheduling and overall management of this restaurant with great success. Upon my return home to Australia in 2013 I spent 18 months working at Peppers Resort Kingscliff as the Executive Sous Chef overseeing the entire property. For the past 2.5 years, I have been working as the head banquet chef at the Palazzo Versace hotel before being a part of opening Hot Shott Kitchen. 

Yes, I used to cook for my family and friends even before I left high school. I have always been fascinated by turning individual ingredients into a composed dish and playing with flavours and learning how to bring the best out of them. 

Modern European- playful, approachable and big flavours with a seasonal focus. 

I want the ingredients to shine on the plate. I love working with fresh, local ingredients – the best that is in season. I really love seasonal flavours. 

Creating consistency throughout my flavours – from plating, presentation and to the service, I’m not just creating a meal for our guests, I’m creating an experience. 

Marco Pierre White. April Bloomfield. Joel Robuchon. 

Being able to have the freedom to create dishes with my own playful flare and bring a new dining experience to our customers. 

Avocado, bacon and truffle. 

Smokin trout. Once it has been plated, I cover it with a glass cloche and smoke it with Applewood smoke. The dish is placed in front of the guest, the waiter removes the cloche and the smoke dissipates in front of their eyes to reveal a beautiful, smoked trout. 

Smokin trout, Bagel Board and the SERIOUS Burger.