Nov 15, 2019 Last Updated 6:31 AM, Nov 9, 2017

House Dessert 6

Category: Pastry & Baking

Meet Pastry Chef Ashley Boyd of 300 East, Charlotte, NC and Heritage Food & Drink, Waxhaw, NC.


Pastry Chef Ashley Boyd

300 East, Charlotte, NC and Heritage Food & Drink, Waxhaw, NC

Ashley Boyd is the hip and creative pastry chef at 300 East, Charlotte’s 25-year-old family-owned casual dining establishment, and Heritage Food & Drink, a restaurant that celebrates the bounty of the region. 300 East caught the eye of Guy Fieri and has been featured on his show “Diners, Drive-Ins & Dives” on the Food Network.

Ashley Boyd
Ashley Boyd, Pastry Chef, 300 East, Charlotte, NC and Heritage Food & Drink, Waxhaw, NC.

Boyd is a Charlotte native, raised in the restaurant business, and she began working in various capacities in her mother’s establishment, 300 East, as soon as age allowed. After earning a Bachelor’s of Fine Arts at the School of the Art Institute of Chicago, she enthusiastically returned to childhood roots in the industry. Ashley was part of the opening crew of Rhumba in Chicago, working with Pastry Chef Tanya Hemphill.

Boyd worked at Peninsula Grill, in the Relais & Chateau boutique hotel Planter’s Inn, in Charleston, SC, under acclaimed chef Robert Carter and Pastry Chef Esthi Steffenelli. She then joined the team as a baker at the award-winning Townsend Hotel in Birmingham, Michigan. While in Michigan, Ashley had the opportunity to stage at the legendary restaurant Tribute with Pastry Chef Michael Laiskonis, an experience that, though short, continues to influence her style and outlook.

Boyd returned to Charlotte and the family business, 300 East, where she has held various positions, including GM, but dessert-making has remained the constant focus. Most recently, she has taken on the position of Pastry Chef at Chef Paul Verica’s Heritage Food & Drink in Waxhaw, North Carolina, while continuing to oversee the pastry program at 300 East. Chef Boyd’s philosophy in both restaurants is to draw inspiration from the area’s local and seasonal ingredients to create dishes that are intriguing, yet approachable.

She wowed guests at the Taste of Charlotte dinner with her dessert  “White Chocolate with Strawberries, Sorrel, and Buckwheat Streusel” at the James Beard House, served on April 16, 2016. \Instagram: @ashleybboyd

Maple-Waffle Baba
Ashley Boyd's Goat Cheese & White Chocolate Cheesecake, Strawberries, Sorrel, Buckwheat Streusel. Click image above or link below for recipe.


For more information on the James Beard Foundation and James Beard House dinners, visit Follow the James Beard Foundation on Twitter and Instagram at @beardfoundation.

James Beard Foundation


Find 'House Dessert 6' recipe in the Recipe section or click the link below.

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