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Ashley’s connection with food began at an early age, cooking and baking throughout her youth in Burlington, N.C. In 2002, Capps moved to Asheville, N.C., to pursue a degree in fine arts, and it was her passion for creating that took her from the studio to the kitchen. In 2005, Capps graduated from the Asheville Buncombe Technical Community College with an AAS Baking and Pastry Arts degree.
Following her graduation, Capps applied her training to her pastry cook position at Five and Ten Restaurant in Athens, Ga., where she quickly transitioned to pastry chef before relocating to New York for a stint as a pastry cook at Eleven Madison Park. In 2010, Capps returned to Asheville to work in pastry production for Farm and Sparrow Bakery where she worked for two years before moving on to become the opening pastry chef at MG Road Bar and Lounge. Shortly thereafter, Capps reconnected with ABTech and began teaching pastry classes with the culinary program, during which time she coached their Hot Food Culinary Competition Team and brought the team to the National Championship, finishing in second place. Soon after, Capps went on to serve as the opening pastry chef for Rhubarb, an Asheville establishment named to Bon Appetit’s “Top 50 Best New Restaurants” and Southern Living’s list of “100 Best New Restaurants in the Southeast”.
Following her time with Rhubarb, Capps went on to join the Buxton Hall team, where she currently serves as the pastry chef. Since the restaurant’s opening, Buxton Hall has received much national acclaim including being named one of Bon Appetit’s Top 10 Best New Restaurants for 2016 as well as landing a spot on Southern Living’s Best Restaurants list for 2016.
Capps is continuously inspired by the world around her and uses her cooking as a vehicle for creativity, and as a way to touch the lives of the people around her. Outside of work, Capps continues to work on her compilation of short stories featuring kitchen adventures and nightmares, and has recently begun her first foray into storytelling with a weekly radio show on Asheville FM, called “Sounds Like Food” with co-host Trevon Dunn.