Ash’s point of difference lies in his ability to transform dessert from a course into an experience. Through refined plated dessert concepts that combine Michelin-trained technique, artistic presentation and seasonal ingredients, he creates memorable final moments that elevate every event.

Executive Pastry Chef | MCG Events

Ashley Smith is an internationally experienced pastry chef whose career has spanned some of the world’s most respected fine dining kitchens.

Born in Yorkshire, England, Ashley developed his foundations in classical French pastry through training at Michelin-starred institutions including Gordon Ramsay’s Royal Hospital Road and Claridge’s in London. These formative experiences established the technical precision, creativity and attention to detail that continue to define his work today.

Since relocating to Australia, Ash has held senior pastry leadership positions at several of the country’s most celebrated dining destinations, including Stokehouse Melbourne and Aria Sydney. His experience also includes roles within Rockpool Group, Chiswick, The Australian Club and 12 Micron, where he further developed expertise in delivering exceptional pastry experiences at scale.

Recognised internationally for his innovative approach to dessert, Ash’s work has been featured in So Good Magazine, with signature creations showcasing his ability to transform ideas into visually striking and technically accomplished desserts.

Now leading the pastry team at MCG Events, Ash is focused on redefining the role of dessert within event dining. His passion lies in creating elegant plated desserts that deliver both visual impact and exceptional flavour, transforming the final course into a memorable experience for every guest.

Combining world-class technique with a commitment to mentoring future culinary talent, Ash brings creativity, consistency and innovation to every event hosted at the MCG.