Jack Stuart is the Head Chef and owner of Blume Restaurant, the award-winning restaurant in Boonah in the heart of the Scenic Rim, Queensland. Born in Toowoomba and raised in Brisbane, Jack has had a fervent interest in food and hospitality since he was a young boy when, quite frequently, the evening meal had to be a ‘banquet’ with very specific food items served. At about the age of eight, he developed a taste for freshly ground pepper, and started baking cakes and biscuits. His great grandmother’s cayenne pepper cheese biscuit recipe was a favourite. As soon as he was old enough, Jack got a job in the kitchen of a local cafe, and then commenced a chef’s apprenticeship in a local fine dining restaurant whilst completing year 12.

Jack completed his apprenticeship at the award-winning Buffalo Club in Fortitude Valley, and during that time won Qld Apprentice of the Year, in 2009. Soon after that, Jack headed overseas, working in restaurants in Europe and the UK. Highlights during this time were spending one year as a Commi Chef at Rogan & Co, followed by a two-year stint as Sous Chef at the Michelin-starred Forest Side Hotel in the UK.

Before Blume opened in late 2021, Jack was Head Chef at Congress in Melbourne for three years, being part of the opening team with Katie McCormack. Katie was a tremendous mentor for Jack, with her knowledge and love of hospitality. Congress was awarded a Chef’s Hat (Good Food Guide) in 2020.

With 20 years’ experience in the industry, Jack’s style of cooking is uncomplicated, flavour-focused cuisine using exceptional produce. Simple presentation on the plate, using strong considered technique. In 2022, Blume restaurant was a finalist in the Gourmet Traveller 2023 Restaurant Awards for ‘Best Destination Dining’.