Assistant Restaurant Manager
“I call Ginger and Baker a hospitality haven, there are so many avenues for welcoming people in. Creating solutions and opportunities for the staff and providing a memorable experience for guests are my number one goals,” said Ashley Perham, Assistant Café Manager.
A true Northern Colorado native, Ashley was born and raised in Greeley, then graduated with a degree in pastry arts from Johnson & Wales University in Denver. After working in the industry for three years, Ashley took a year off to travel and explore South and Central America.
Then it was on to California where she managed three Panda Express restaurants for Panda Restaurant Group, and in 2018 assisted in launching one of their multi-concepts, Uncle Tetsu Japanese Cheesecake Bakery, the first one to come to San Francisco.
“I always knew California would be temporary,” Ashley said. “I went to build my career, but at the end of the day, I’m a big family person and knew I wanted to be near them, especially my niece, Elodie, who was born in 2020. I tell everyone I came home for her; she’s the best thing ever. “
Ashley joined the Ginger and Baker team in 2021. “I honestly can’t believe I’m working here,” she said. “It’s a great team, everyone brings such a level of leadership and creativity, it’s an adventure every day!”
When not working, Ashley loves to spend her time with family and friends, especially her nana, who’s influence led her to choose a career in hospitality. Ashley also enjoys anything related to performing arts and entertainment, such as art museums and Broadway, and outdoor activities including camping and the Renaissance Festival. “My boyfriend Brandon and his dogs Archer, a German shepherd, and Charlie, a corgi, are moving here, so I’m sure there will be lots more adventures to come!”
What’s her favorite pie? “The very first recipe I made all on my own was inspired by my Auntie Kim’s apple orange pie,” she said. “apple was always my favorite until I tried the lemon meringue pie here. The lemon curd is perfection, I could it eat it every day of my life.”Back To Team