Ashleigh Fleming Scherman :: CHEF'S ROLL :: The Professional Chef Network

Ashleigh Fleming Scherman

Chef Ashleigh has shared her culinary talents with many notable guests in locations ranging from DC, to Florida, Texas, New York, and now North Carolina. She comes from a long line of hospitality workers and prides herself on continuing in their footsteps.
Avocado Madness Championship:: Selected to compete between 64 chefs nationwide
Congressional Country Club. Bethesda, MD
Chef De Cuisine
The Briar Club. Houston, TX
Executive Sous Chef
River Oaks Country Club. Houston, TX
Banquet Team, Journeyman
Kitchen management
BOH operations
Food sanitation
Inventory control
Food/menu costing
Menu development
Recipe development
Ashleigh Fleming Scherman
Ashleigh Fleming Scherman
Durham, NC
United States

Carolina Club at UNC
Executive Chef

One of my fondest memories is bundling up, getting up early, and counting and weighing fish side by side with my father in a walk-in on Sundays as we did inventory. Not many six-year-olds would have counted this as a great time! My father always has said I was born with it in my blood.

Prior to my experience at the Carolina Club I was fortunate enough to work my way through Congressional Country Club in Maryland. Working at a Club the size and stature of Congressional was an unforgettable experience. Close to an 11 million dollar annual operation, Congressional is like no other club as it is ranked the #1 Platinum Club in America – with six different outlets and a variety of banquet operations. Prior to Congressional, I was the Executive Sous Chef of The Briar Club in Houston Texas. The Briar Club was a fast paced, family oriented modern club. It was there that I honed my organizational skillset. Chef Lance Warren was a great mentor and really let me take the reins to run the operation and gain the necessary experience for the best foundational management training. 

Along my culinary journey, I have been lucky enough to be able to work at two other amazing Platinum ranked clubs, one being River Oaks Country Club and the other, Isleworth in Florida. Isleworth gave me the best glimpse into the golf community and what it is like to be a club situated within a gated community. River Oaks Country Club gave me the best experience in volume. At both clubs I was able to work for world-class chefs, and I am proud to call both Charles Carroll and Russell Scott great mentors with whom I still keep in close contact.