Culinary Created Self-Made Chef
Meet Will Ashe, the man behind the extraordinary culinary experience at Inn on the Square.
The Rise to Executive Chef
Will is originally from North Augusta, SC, and moved to Greenwood in 2016. While searching for work he found a job as a dish washer and line cook. Little did he know, that this was the beginning of a journey, leading him to a life as a chef. When first entering the culinary field, Will constantly impressed his peers. Chefs such as Jim McGuiness and David Epps took notice of the immense amount of potential Will had. Will was very attentive and proved to be a quick learner of the ins and outs of the kitchen. Will would soon find himself in a position to move up in rank and he took advantage of every opportunity given.
Taking every opportunity to learn, Will listened closely as Jim McGuiness took him under his wing. According to McGuiness “I like the challenge Will presented and I know how great he can be”, this is why McGuiness took a chance on Will Ashe. Will credits this challenge and motivation for allowing him to step out of his comfort zone and allow him to find himself as a chef. Will took pride in learning from his mentors, as he was constantly working and studying to perfect his craft.
Away from work he quarried as much information he could from articles and online videos. Finding inspirations outside of his mentors, such as Sean Brook, helped fuel his career. Will’s hard work has not gone unnoticed, it is this exact determination and internal drive that has allowed him to rise to the top of his career field. A love and desire to further innovate pushes Will to make leaps in culinary creation. This impressive ingenuity in the kitchen caught many people’s attention and led to him becoming the favorite to take over the kitchen here at the Inn. After all the hard work he found himself as the executive chef at the historic Inn on the Square. Although it is early in his career, Will has received recognition from iconic sources like the Food Network. This is just the beginning as Will looks to progress his career each day.
https://www.foodnetwork.com/fn-dish/recipes/2019/10/cheese-tray-ideas
A Look at Inn on the Square’s Kitchen
Running the kitchen with a calm demeanor, Will keeps things running smooth and efficient. Working side by side with pastry chef Olivia Taylor, the culinary creations are going on nonstop in the kitchen. Daily specials, catering, and unique events keep the kitchen running on all cylinders constantly. When asked which moments make being an executive chef special, he answers “Seeing anyone of my kitchen staff succeed in a task they have been working towards.” This selfless attitude is prevalent throughout the kitchen and makes for great camaraderie among the staff. When he is not in the kitchen, Will is most likely at the farmers market on the search for fresh ingredients. Food quality is a high priority for Will and very important when it comes to making some of Will’s favorite dishes such as scallops. Looking for an opportunity experience Will’s work, click the following link to learn more.
https://innonthesquare.net/carriage-house-restaurant-dining/
Outside of Work
Outside of work, Will manages to find stability among juggling work and his personal life. One place that Will can often be found outside of the kitchen is in the gym in an attempt to unwind from a day at work. The gym has become a sanctuary for Will, allowing him to focus on himself outside of work.
Will believes that having a healthy balance between work, mental and physical health, along with personal relationships has led to his success. If not at the gym, Will may be found at the famers market, again looking for ingredients to further feed his love and passion of cooking. Family time is very important to Will and spending time with family after those long nights in the kitchen helps Will keep a solid foundation. Although regardless of where he is at, Will can almost always be found wearing a backwards snapback.
The Future and Beyond
While continuing to innovate in the kitchen and better himself, Will continues to further his education in culinary school. Will comments “I plan on keeping myself uncomfortable as possible and fail as much as I can. It’s important.” Understanding how to fail and learn from mistakes is an enormous reason why Will has seen so much success in his career. The learning never stops, even as an executive chef. Will pushes himself constantly to further his knowledge. A complete dedication to the kitchen allows his career to flourish. After it is all said and done, Will’s main goal to be happy and successful.
