Jordan Clay
Executive Chef and Co-Owner, Pipis Kiosk
As executive chef and co-owner of Albert Park seaside venue, Pipis Kiosk, Jordan Clay shines as one of Melbourne hospitality’s brightest stars. Working alongside sommelier and co-owner Tom Hunter, their venue Pipis wears two hats – the first as a refined, one-hatted restaurant in its light-filled dining room, and the second as a casual kiosk takeaway window. With Clay’s expertise in the kitchen, Pipis has cemented itself as a bayside gem, beloved by locals and new audiences alike.
Clay takes pride in showcasing an ever-changing menu guided by the seasons. Being a restaurant right on the water, seafood centres heavily, and he works closely with sustainable seafood supplier Two Hands, as well as local purveyors Ramarro Farm and Matt & Jo to utilise ingredients at their peak. The restaurants’ signature dish – Pipis pasta with smoked tomato and Pernod, which is Clay’s take on an Italian vongole perfectly encapsulates his produce-driven menu.
“I would describe my cooking style as ‘deceptively simple’ – allowing the product to shine through, it's all about beautiful ingredients, treated simply. More often than not, we will start with an ingredient, think about the temperature outside and what wine would go best, the rest then usually takes care of itself,” shares Clay.
Before his move to Australia, Clay was in London working under Tom Aikens at his eponymous Michelin Starred restaurant. Once in Melbourne, he worked at a number of the citys’ notable restaurants including Pei Modern, Cumulus Up and Movida, before meeting Hunter at Flinders Lane restaurant, Oter.
“I enjoy the dynamics of cooking in a professional kitchen. I love the fast pace, the repetitive nature of trying to perfect something that cannot be perfected – constantly striving to be faster and more efficient.”
A plan to open a venue together became a reality when Hunter stumbled across an empty kiosk site that would later become Pipis. Three years in, Clay’s fire and drive to produce delicious, beautiful meals and work in the world he loves shows no signs of fading.
Clay’s love of cooking began at the age of 14 in his native Calgary, Canada with a job in the kitchen of his local golf club. From there he went on to win a national culinary competition at age 18, with the prize being a trip to France and a stage at the now legendary, Le Châteaubriand in Paris. Here, Clay’s eyes were opened to the excitement of a professional kitchen, working alongside larger than life characters and producing sharp, intellectual and delectable dishes, he was hooked.
“At heart I am just a very hedonistic person. I love tasty food, wine and cheese. It only makes sense that I would surround myself with these things daily.”
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Notes to editors:
Instagram: @jordantclay
Pips Kiosk's full image gallery can be found via this Dropbox link.
About Pipis Kiosk
Opening in stages between late 2020 and early 2021, Pipis Kiosk is a former beach shack reimagined by co-owners Jordan Clay and Tom Hunter into a two-part venue: takeaway window and refined dining room. While its views delight year-round, chef Jordan Clay’s seafood focussed menu is just as impressive, taking cues from the seasons in both its produce and how its preparation of ingredients. The wine list, created by Hunter, leans into local drops, as well as wines by the glass available on Coravin, which guests can sip on as they watch the sunset over the sea.
Address: 129A Beaconsfield Parade, Albert Park VIC 3206
Phone: (03) 9041-2814
Website: www.pipiskiosk.com.au
Instagram: @pipiskiosk
Facebook: @pipiskiosk
Pipis Kiosk pressroom: reymondcomms.prezly.com/seasonality-is-the-star-at-albert-park-seaside-restaurant-pipis-kiosk
For media enquiries, please contact:
Sarah Ryan | Reymond Communications
E sarah@reymond.com.au | M +61 402 528 893
