{"id":70053,"date":"2024-06-22T20:34:11","date_gmt":"2024-06-23T00:34:11","guid":{"rendered":"https:\/\/thelaurelofasheville.com\/updatestage\/?p=70053"},"modified":"2024-06-22T20:34:11","modified_gmt":"2024-06-23T00:34:11","slug":"on-a-personal-note-ashley-espey","status":"publish","type":"post","link":"https:\/\/thelaurelofasheville.com\/updatestage\/lifestyle\/on-a-personal-note-ashley-espey\/","title":{"rendered":"On a Personal Note: Ashley Espey"},"content":{"rendered":"
\"\"

Ashley Espey. Photo by Lauren Stepp<\/p><\/div>\n

By Lauren Stepp<\/p>\n

Ashley Espey\u2019s culinary career began when she was five years old. A winter weather system had dumped several inches of snow overnight, forcing Buncombe County schools to close. Unable to find last-minute childcare, her dad had no choice but to bring her along to the Charlotte Street Pub, where he worked as the executive chef.<\/p>\n

\u201cI remember sitting on an upside-down milk crate, eating a burger while he fileted salmon and chopped vegetables,\u201d Espey says. \u201cI couldn\u2019t help but think, \u2018Someday, I want to do this. I want to follow in his footsteps.\u2019\u201d<\/p>\n

\"\"

Southern fare at AMB. Photo courtesy of AMB<\/p><\/div>\n

But even as a child, Espey knew they were big shoes to fill. Her father, Michael, was a classically trained chef who had worked at some of the most iconic eateries in Asheville, from the Stable Caf\u00e9 at the Biltmore to the Blue Ridge Dining Room at The Omni Grove Park Inn.<\/p>\n

His culinary prowess even captured the attention of local media outlets. In a 2004 issue of the Hendersonville Times-News, Michael poses in his chef\u2019s whites and toque blanche during Sunday brunch at the Grove Park. \u201cI want you to leave here saying, \u2018That\u2019s the best Sunday brunch I\u2019ve ever had,\u2019\u201d he told reporters.<\/p>\n

Determined to make her dad proud, Espey began busing tables at the Pisgah Inn at 18. In her early 20s, she got a job as a server at the Stable Caf\u00e9\u2014the same restaurant where her father had worked as executive chef 10 years prior.<\/p>\n

\u201cMy time at the Biltmore Estate was very special,\u201d Espey says. \u201cFrom catering celebrity weddings to watching the entire estate light up for Christmas, I have lots of fond memories.\u201d<\/p>\n

But after four years, she knew it was time to move on. And so, in 2015, she left to help open Sierra Nevada Brewing Co.\u2019s taproom and restaurant in Mills River.<\/p>\n

From there, Espey did a little bit of everything: line-cooking at various restaurants, butchering at Hickory Nut Gap Farms in Fairview, making pastries at Old World Levain Bakery in West Asheville. She and her father even worked together in the kitchen at Solstice East, a residential treatment center for youth in Weaverville.<\/p>\n

\"\"

Michael Espey, Ashley\u2019s father. Hendersonville Times-News photo<\/p><\/div>\n

\u201cI wanted to learn as much as possible, knowing that someday I would step into an executive chef role,\u201d she says.<\/p>\n

That day came earlier this spring when Espey assumed the chef position at Appalachian Mountain Brewery (AMB) Taproom and Kitchen, the newest eatery in Mills River.<\/p>\n

According to Taproom Manager Adam Barone, the restaurant is thrilled to welcome Espey to the position. \u201cAs a Western North Carolina native and second-generation chef, she is uniquely poised to be at the helm of our kitchen and deliver southern classics with an inspired touch,\u201d he says.<\/p>\n

\u201cIt\u2019s definitely a career-defining moment,\u201d says Espey, who, at 33 years old, is nearly 10 years younger than the average executive chef in America. She is also one of just two female executive chefs in Mills River. (Sierra Nevada\u2019s Jessica Massie was the area\u2019s first.)
\n\u201cThe food and beverage industry is male-dominated,\u201d says Espey. \u201cSo, it feels good knowing that I\u2019m paving the way for future female chefs.\u201d<\/p>\n

Sadly, Espey\u2019s father wasn\u2019t around to celebrate her accomplishments. In 2017, he was diagnosed with amyotrophic lateral sclerosis (ALS), a progressive neurodegenerative disease. He passed away two years later on May 23, 2019.<\/p>\n

It was an immense loss for Espey. \u201cBecause he was more than just my dad,\u201d she says. \u201cHe was my mentor, my colleague and my best friend.\u201d<\/p>\n

But Espey believes her father would be proud of the food she serves at AMB. Inspired by Appalachian cuisine, her menu features everything from confit chicken wings slathered in house-made sauces to thick slices of cornbread paired with sorghum butter, bacon scallion butter and smoked corn honey.<\/p>\n

Needless to say, she has come a long way from that upside-down milk crate at the Charlotte Street Pub.<\/p>\n

\u201cAs a kid, I set out to honor my father\u2019s legacy,\u201d says Espey. \u201cIn the decades since, I think I\u2019ve done that. But I\u2019ve also made my own legacy.\u201d<\/p>\n

Appalachian Mountain Brewery Taproom and Kitchen is at 46 North Mills River Road, Mills River. Hours are Sunday through Thursday, 11 a.m. to 9 p.m., Friday and Saturday, 11 a.m. to 10 p.m. To learn more, visit AMB.Beer<\/a> or call 828.393.5618.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

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