Executive Sous Chef
Drink Executive Sous Chef Ashley Gaboriault, a Massachusetts native, dreams of one day opening the first three-star Michelin dive bar. Passionate about fine dining but uncomfortable at a table set with white linen and an array of silverware for each course, she draws inspiration from the refinement and technique of fine dining to devise a creative and approachable menu.
After a stint working on the line at sister restaurant, Menton, Ashley was Executive Chef at Mija Cantina before returning to Drink in the Fall of 2016 where she now oversees the menu, day-to-day kitchen function, and back-of-house staff.
Though she knew she wanted to cook from an early age, Ashley pursued a college degree and a career in education policy. Earning both her bachelors and masters degrees (and nearly completing a second masters!), she went on to help found Educate Boston, a non-profit organization that creates quality educational programs and events encouraging Bostonians to discover their true academic potential. While facilitating an after-school program in Dorchester, a student challenged Ashley by asking why he should follow his dreams when she had not followed hers to become a chef. The conversation struck a chord and inspired Ashley to pivot her career focus.
A fortuitous conversation at Trina’s Starlite Lounge five years ago lead to her first job in a professional kitchen and she hasn’t looked back since, earning her sous chef whites after one year and an executive chef title three years later. Ashley has won the Chili Cup in Harvard Square, Spiciest Chili at the Fanueil Hall Chili Cup, and Best Taco at Harpoon’s Beers ‘n Bites. She and Drink General Managaer Ezra Star were one of three restaurant teams chosen in 2016 to compete in the Copa Jerez finals in New York, winning the Most Creative and Best Dessert.
Outside of the Drink kitchen, you’ll mostly likely find Ashley relaxing at home with her partner and their cat catching up on their favorite TV shows Blindspot, Top Chef, and Veep, or traveling discover new places to eat and drink.