Chef Jake Kowalewski has been at the helm of LeVeL33’s kitchen since late 2021, where he is responsible for crafting LeVeL33’s unique ContemBrewery cuisine. For Jake, the journey to becoming a chef was discovered by chance. Starting as a kitchen hand washing dishes at a resort on the Great Barrier Reef, he was captivated by the intensity and energy of professional kitchens. That spark led him to pursue formal culinary training, setting the stage for a remarkable career.
After completing his apprenticeship at Hilton Sydney, Jake’s drive and talent caught the attention of renowned chef Luke Mangan, propelling him through the ranks at Glass Brasserie. He was handpicked to join the opening team of a Mangan-led restaurant in the Maldives before Singapore called, where he took on leadership roles at Salt Grill & Sky Bar and Salt Tapas & Bar, quickly earning the title of Executive Chef. In 2020, he embraced the challenge of building a restaurant from the ground up in Tasmania, creating a seafood-focused dining experience that garnered acclaim as one of the region’s top destinations
Jake joined LeVeL33 in late 2021, bringing his produce-driven philosophy and deep respect for sustainability to the heart of ContemBrewery cuisine—where beer and brewing elements are seamlessly woven into dishes. Under his leadership, LeVeL33 has strengthened its commitment to sourcing sustainable seafood, ethically raised meats, and locally grown organic produce, ensuring every plate tells a story of quality, flavour, and mindful sourcing.
Whether it’s crafting bold, brewery-inspired dishes or refining a menu that champions sustainability, Jake’s vision continues to shape LeVeL33 as a unique dining destination where great food, great beer, and great company come together in perfect harmony.