BIVENS-BOYD
Pastry Chef Ashley Bivens-Boyd is an artist—
literally and figuratively. Boyd earned her
Bachelor of Fine Arts from the School of the
Art Institute of Chicago. Although she majored
in art, it was her interest in pastry making that
brought Boyd home to her Charlotte roots
to work at her family's restaurant, 300 East,
in 2001. Eventually, Boyd's distinct artistic
touch proved a game-changing angle for the
restaurant's dessert and pastry menu. "I'm a
produce kind of girl," she says. "I love building
a dessert around a gorgeous fruit, vegetable
or herb, especially if it's an ingredient not
typically featured in the dessert course ... I like
chocolate, don't misunderstand me! But it's
much more likely to show up in a supporting
role." Boyd's attention to detail and taste are
exactly what Chef Paul Verica sought for the
restaurant he opened in 2013, Heritage Food
& Drink. Now, Boyd works part time for
Verica at Heritage, where she supervises the
dessert program, and at 300 East.
ASHLEY BIVENS-BOYD
300 EAST AND HERITAGE FOOD & DRINK
36 WINTER 2016