Ashley Capps, who grew up in the South, says that her love for food was instilled at a very young age through her mother, who was the catalyst for her initial love of both cooking and creating.
Capps has been working in the restaurant industry since 2002, but it was at her very first restaurant gig in Athens, Ga. where she was first immersed in the farm-to-table restaurant culture. Now as head pastry chef at Buxton Hall, Capps says that what she is most proud of is that everything made at Buxton Hall is made fresh, and with heart, using local, seasonal ingredients.
"At Buxton Hall, I’m cooking the desserts I was surrounded by as a kid, making what my aunts and grandmothers and great uncles were baking...it’s full circle. It’s nice to serve a dessert that’s approachable, nostalgic, and old fashioned. It just takes you back to your roots.”