Inspired by a memorable first dining experience at restaurant DANIEL, Ashley was inspired to seek a position in the prestigious restaurant’s pastry kitchen. She began in 2005 crafting petits fours under the direction of former Pastry Chef Jean François Bonnet, who provided her with an invaluable first exposure to working in a top New York City fine dining restaurant.
Soon after, Ashley and her husband, fellow DANIEL alum Chad Brauze, had planned to move to France, when surprisingly the couple learned they were both invited to work in the famed Catalan restaurant El Bulli. In 2007 they moved to Spain where Ashley worked alongside Chef Albert Adrià and had the privilege of creating dishes for his celebrated cookbook “Natura”.
Returning to the United States, Ashley and Chad spent a year working together in the formidable kitchen of Thomas Keller’s Per Se. Having accumulated substantial experience both abroad and in New York, Ashley returned to the restaurants of Daniel Boulud, this time joining the team at Café Boulud.
If you are a member of Culintro and would like the opportunity to work with this chef, then submit your application today!