CULINTRO A Community for Restaurant Professionals
Chef Ashley Brauze

Executive Pastry Chef


Café Boulud



Signature Dishes
Coming Soon





About Working With This Chef

Days & Hours:

Uniform Provided:
in most cases yes

Insurance Required:

Stages Taking On:
1-2 per month

Length of Each Stage Program:
minimum 2 weeks 

Consider Hiring the Stage at end of term:





For Applicants:

Expectations & Qualifications
Coming Soon

Mini Bio:

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!

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Look through all of the Chefs taking part in the Stage program