Millennium Magazine_2ndEd

6 MILLENNIUM-SECOND EDITION A fter nearly 40 years as a landscape architect, environmental scientist and resource economist, Amy K. Ash pursued a culinary arts career and became a full-time chef. For several years, Chez Montane has provided fine cuisine and exceptional service, backed by Ms. Ash’s commitment to offer only the best dining experience to her patrons. As the restaurant’s owner and executive chef, she is tasked with overseeing daily business operations, which include catering and party planning services. They also grow most of their own fruits and vegetables, as well as market flowers, make their own yogurt, smoke fish and other meats, including game birds. While the job entails dealing with difficult people at times, Ms. Ash isn’t fazed; she continues to fulfill her dreams every day, tough customers aside. The recipient of a master’s degree from the University of Alaska and a Master of Science in natural resources and environment, Ms. Ash is also a licensed landscape architect with the American Society of Landscape Architects and a certified wetlands scientist focusing on wetlands delineation, hydrology and aquatic pollution biology with the Society of Wetland Scientists. Looking ahead, she would like to have a show on the Food Network and connect with other people in her field. Ms. Ash was named to the roster of Top Female Executives, Professionals & Entrepreneurs by Worldwide Branding and earned a Sigma Scholar award and a landscape architect award. In her down time, she enjoys painting, creating art, drawing, reading, cooking, gardening, and watching cooking shows. She is also a volunteer at her local hospice facility and dabbles in photography. Ms. Ash is authoring a cookbook illustrated with culinary-themed cartoons, as well as two mysteries. AMY K. ASH OWNER, EXECUTIVE CHEF Chez Montane Ester, AK