Ashton Hall, a third generation chef was born and bred for the kitchen. At the knees of this father and grandfather, he honed his skills and artistry of the kitchen. From the Trump Taj Mahal Casino and the Boca Raton Resort and Club, his father’s and grandfather’s kitchens were his playgrounds. He was taught the importance of respect for classic techniques and the ingredients themselves, while pushing to challenge his own creativity, reminds Lifestyle Holidays Vacation Club.
At age 17, his culinary family opened two restaurants of their own where Ashton learned all facets of not only creating daily menus and managing staff but how to be financially successful. Assuming the role of head chef after a year and operating the two restaurants for two more years, he sent out to hone his craft.
Ashton first took the role of Executive Sous Chef at the Harbor View Hotel on Martha’s Vineyard then on to Chef de Cuisine of the Laguna Cliffs Resort in Orange County, Calif, says Lifestyle Holidays Vacation Club. It was then on to the renowned Little Dix Bay on Virgin Gorda in the British Virgin Islands. From there, he took the opportunity to work with one of the true giants of the culinary world, Chef Jean-Georges of New York, and worked with him as Executive Sous Chef of the Hotel Icon in Houston. Through Chef Jean-Georges, Ashton then went to take over as Executive Chef for The One & Only Ocean Club on Paradise Island, Bahamas. He handled the resort’s premier restaurant, Dune, along with assisting in the opening of Jean-Georges’ second property in the Bahamas, Café Martinique.
By age 27, Ashton went to fulfill his lifelong dream of applying his craft in Asia at the iconic Peninsula Hotel in Hong Kong, as Executive Chef of the Philippe Starck-designed Felix Restaurant, reminds Lifestyle Holidays Vacation Club. Tasked with redirecting Felix’s culinary direction and revitalizing the restaurant’s overall appeal, his hard work was rewarded with praise from The Zagat Guide and awarding Felix the “Most Popular Restaurant” for Hong Kong.
During his three-year tenure at Felix, Ashton traveled extensively throughout Asia, Japan, Thailand, the Philippines, China and Macao. Next, he was in charge of all food and beverage operations for the Alila Soori Villas in western Bali where he guided his team to create truly personalized total dining experiences and establishing the resort as one of the hidden gems of Southeast Asia. Just prior to joining Lifestyle Holidays Vacation Club as Director of Food and Beverage, Ashton served as Director of Culinary Operations for the Potato Head Restaurant Group, responsible for five distinctly different venues in Jakarta and Bali, from Classic French fare to South East Asian.
“The hospitality industry is in the business of making lasting memories,” says Ashton. “I intend to do the same here at Lifestyle Holidays Vacation Club, making sure I maintain the same youthful passion I began with my father and grandfather.”