Wednesday, July 22, 2015

Hailing from Portland, Maine, pastry chef Ashley Robinson honed her kitchen skills at a young age whipping up her mother's mac and cheese from scratch. From then on her interest in food never waned. Ashley graduated from Harvard University with a degree in government with a strong focus on food systems and national food policy.

It wasn't long, however, until she would find herself back in the kitchen, this time professionally. As a dishwasher and prep cook under the guidance of Chef Matthew Dusharme at Smith Fork Ranch in Colorado, she was eager to try her hand on the pastries. The chance was granted and the rest is history! For the last six years Ashley has been perfecting her pastry skills, most recently at Chef Masaharu Morimoto's Chicago hot spot, Japanois. She is thrilled to be joining the staff this year, coming full circle to work under Chef Dusharme and showcasing her exquisite repertoire of sweets.

Her favorites include a Kentucky Butter Cake with Bourbon Ice Cream, a Meyer Lemon Pie with Huckleberry Meringue and Roasted Strawberry Gelato, and an assortment of fresh seasonal sorbets. Outside of the kitchen Ashley is an avid hiker and backpacker. She is thrilled to be in Island Park as it reminds her of home with plenty of wild country to explore and a small, tight knit community to embrace. Welcome, Ashley!