Best Magazine Of Haute Pâtissere

Ash Smith

In the case of Ash Smith, there is no family inheritance or clear vocation, but there is an inevitable predestination with pastry.

When he started in the culinary sector, he admits that he hated the pastry station, until he moved to London to work with Gordon Ramsay and discovered that, if he tried hard, he could enjoy it and even do it well.

After a prolific career, he joins as executive pastry chef at the Stokehouse restaurant in Melbourne, which has several venues under his banner. There he moves between the chaos of his innovative nature and the obligations of his daily work, while chasing the perfect dessert.

“The perfect dessert is memory-evoking but also absolute deliciousness, it should be like a big hug on a winter’s night”

so good.. magazine #32

Featured in so good #32