After training in food and beverage service followed by professional cookery at the renowned Drysdale Institute of TAFE in Tasmania, Australia, Ash worked within a number of restaurants honing his skills in Asian and Pan Asian cuisine.
Ash's interest in food then led him to Europe to broaden his skills in European cuisine. After working throughout kitchens in France, Spain and Greece, he arrived to London. After making himself handy throughout various top end kitchens, Ash oversaw the kitchen of the acclaimed catering company The-Recipe. During his employment, the company received numerous awards for its service and food including Eventia best caterer in 2007, Best Event Company in 2009 and Best Event Company in 2010.
Ash was then placed in the culinary limelight in 2011 after entering and winning UK Professional MasterChef with Michel Roux stating, "Ash has the gift, the gift of culinary genius".
After his MasterChef success he went on to write his first book "My Basque Cuisine" then followed up by writing pieces for a number of publications including Olive and Food & Travel Magazine. He then developed menus for a series of high profile events for brands including Glenmorangie, Dom Pèrignon, and Virgin Media.
After dabbling again in restaurants Ash went on to help develop menus for a number of highly anticipated London openings. Working on his success at developing, he then moved into the world of product development for major supermarket brands including Waitrose, Aldi and Morrisons.
Now with an established network of clients ranging from contract catering firms, supermarket suppliers, independent and branded restaurants, Ash continues to develop innovative and imaginative food products which are enjoyed daily by thousands of hungry people throughout London and the UK.