Introducing Ashly Hicks
Executive Chef
Circa, The Prince

Appointed as Executive Chef of Circa, The Prince in July 2013, Ashly is working towards launching a fresh new menu at the St Kilda institution and continuing the success of the hatted restaurant.

Published - 07.11.13

By The Publican

After discovering a passion for food at the age of 15, Ashly Hicks began his illustrious cooking career as an apprentice chef at Sirromet Winery in Queensland.

Once qualified, Ashly relocated to London after landing an enviable role at Gordon Ramsay’s Boxwood Café.

Following this, Ashly joined the kitchen team as the Chef de Partie of the 1 Michelin star restaurant, Tom Aikens. During his two-year stint here, Ashly was an instrumental part of the kitchen team who achieved a #8 ranking in the ‘San Pellegrino top 50’ restaurants in the world.

After a successful two year stint in London and working under some of the industry’s top chefs, Ashly returned to Brisbane where he worked towards becoming Head Chef and co-owner of The Buffalo Club at the young age of 26. Ashly enjoyed great success during his time at The Buffalo Club, guiding the team to win 2 Australian Gourmet Traveller stars and receiving the 2011 Queensland Young Chef of the Year.

In 2012, Ashly relocated to Melbourne to assume the position of Head Chef at The Brix. During his time here, Ashly was nominated for the 2013 Age Good Food Guide Young Chef of the Year Award.

In late 2012, Ashly joined the kitchen team at the one-hatted St Kilda institution, Circa, The Prince (owned by the Melbourne Pub Group), where he worked under celebrated chefs Paul Wilson and Jake Nicolson.

In July 2013 and at the age of 29, Ashly was appointed as Executive Chef of Circa, The Prince where he is working towards launching a fresh new menu with Melbourne Pub Group’s Group Executive Chef Stephen Burke.

“Paul and Jake have left an amazing legacy and I’m committed to continuing the success of this much loved St Kilda venue. It’s a new stage in Circa’s lifecycle and we’ve got some exciting things on the way”, says Hicks.

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