Jake Furst
Culinary Director at Kickon Group and AHA Chef of the Year
As the Executive Chef of Kickon Group, Jake Furst manages upscale venues in Melbourne, Sorrento, and Queensland, including Cinder, the fire-driven restaurant at Fitzroy North's Terminus Hotel, where he won 2023’s AHA Chef of the Year. In the coming months Furst is set to lead another kitchen, with the opening of Pincho Disco, a new-age Latin-American restaurant in Collingwood.
Initially viewing hospitality as a means to escape his hometown, Furst found himself falling in love with the industry, much like his brother, Zackary Leon Furst (Head Chef at Bar Liberty). Furst’s apprenticeship at Toofey's in Carlton was a turning point, where he imbibed the values of treating everything as if it were his own. This mindset would eventually lead him to carve out his path in the culinary world.
In 2005, Furst's determination paid off as he secured an apprenticeship at The Point Albert Park, working under the guidance of acclaimed chef Scott Pickett. Here, he learnt the significance of technique and honed his skills in working with various ingredients and fresh produce. This experience fueled his curiosity and passion for continuous learning within the culinary arts.
Soon after, he landed a role as Sous Chef at Charcoal Lane further enriching his culinary expertise. In 2012, he joined the Beer Deluxe Group, a move that marked the beginning of an eight-year journey through which he climbed the ranks in the hospitality industry.
In 2016, Furst's career reached new heights at the esteemed Australian Venue Co. as the Executive Chef. This role solidified his reputation as a culinary professional of distinction. However, his hunger for growth and innovation led him to the Kickon Group in 2019, a step that highlighted his ambition and commitment to making a mark in the industry.
Jake Furst's journey in the culinary world is a story of dedication, passion, and continuous growth. Originally from Wodonga, Furst was immersed in the world of food from the age of four, where he began to learn the intricacies of running an establishment with his parents owning a local hospitality business. Alongside this, he developed a strong work ethic shaping his future endeavours of becoming a chef.
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Notes to Editor:
Instagram: @jakefurst
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Reymond Communications
e. madeleine@reymond.com.au m. 0425 702 613
