Ashton Carter

Meet this month’s SPICY speaker: Chef Ashton Carter.

Chef Ashton Carter embarked on his culinary journey in 1995 at ‘Flint Hill Public House’ nestled in the Blue Ridge Valley, a casual fine dining establishment paving the way for the farm-to-table movement. In 2000, he ventured to Chicago as part of the startup crew for ‘MOTO’ restaurant, honing contemporary skills and techniques under the guidance of Homaro Cantù, crafting eastern-influenced avant-garde cuisine.

Immersing himself in the Slow Food movement pioneered by Carlos Petrini in Italy, Chef Ashton returned to Virginia in 2007 with a newfound passion for sustainable agriculture and the interconnectedness of the food web. Transitioning to roles that embraced direct source dining, he managed the farm at ‘Restaurant at Patowmack Farms’ before taking the helm at Palisades restaurant in Blacksburg, Virginia.

Eventually, he transitioned from the kitchen to the fields, establishing his own farm, ‘Moonsown’, where he meticulously raised silver fox rabbits, ossabaw pigs, favereaux chickens, and an array of produce, guided by the rhythms of the moon and principles of biodynamics.

In 2020, he earned certifications in wild mushroom foraging and cultivation, and delved deeper into fermentation and preservation methods. After a two-year sabbatical, during which he consulted with local restaurants to integrate conscious sourcing and innovative culinary techniques, the kitchen called him back.

Chef Ashton connected with Ian Newell, the owner of Celeste Farms years before the concept and was excited when he was tapped to join the venture. Remaining true to the food and its source continues to be his passion.

Find and explore Celeste Farms at celestefarms.com