Ashley | Boston

When I met Ashley through our mutual friend, I was immediately like “heck yeah! This girl is my kind of people.” Not only does Ashley know her stuff when it comes to cooking and dining in and around Boston but she is one of the most sweetest individuals that I’ve met in my adult life: always smiling, laughing, and filling a space with joy just by her presence.

It was truly an honor to sit down with Ashley for this episode of the tasting room. I hope you enjoy this conversation as much as I did.

Hey girl. So tell the people your official grown-up job title?

Hey Ty-Juana! Thanks so much for inviting me to share my story. My name is Chef Ashley Lujares and I specialize in Filipino pop-ups and Filipino-focused cooking classes. I’m passionate about sharing the flavors and stories of my heritage through hands-on experiences and delicious meals.

Chef (aka bestie) - I’ve always appreciated how you make a point to center your heritage. What’s your earliest memory of food that made an impact on you?

Food has always been a core part of my identity. In the Philippines, my family ran several food-related businesses. A Pancitan (noodle factory), a Balutan (specializing in fertilized duck embryos), and a meat stand in the local market. My passion for cooking began at home, helping my mother prepare for family parties. One of my earliest tasks was peeling egg roll wrappers so she could roll lumpia. Over time, I graduated to more complex steps until I could make lumpia from scratch.

My love for cooking truly solidified one afternoon when my dad changed the TV channel to PBS. Julia Child appeared on the screen, and he told me, “Instead of watching cartoons, you should learn how to cook for your future husband.” Ironically, I never got married but I did take his advice. Cooking became more than a skill. It became my calling and my career.

Cooking definitely became your calling…and you’re so good at it! If you had the opportunity to educate consumers, what would you want them to know about the food industry?

Being a foodie doesn’t automatically mean you’re ready to open a restaurant. Loving food is just the beginning. Running a restaurant takes serious dedication, hands-on experience, and a deep understanding of the industry. It’s demanding work that requires long hours, constant learning, and an unshakable passion. Not just for food, but for the entire process. To succeed, you need more than taste. You need training, resilience, and a real commitment to the craft.

That’s good to hear because I’ve noticed a huge uptick within the food and beverage influencer space and the points you raised are so valid: there is more to it than what meets the eye.

What inspires your creativity when developing a dish or menu?

I find inspiration everywhere! Whether I’m driving, browsing in a bodega, or walking through a museum. Ideas can strike at any moment. I have a process: when inspiration hits, it’s like I’m painting a picture in my mind. I see the dish, its taste, smell, colors, and textures all coming together. My childhood and upbringing are a big part of that vision too; they shape the way I think about food and flavor. Every dish I create tells a story. One made of memories, senses, and spontaneous sparks of creativity.

How do you honor culture or heritage through your work?

I honor my family through the dishes I create. Many of my recipes are inspired by joyful memories, like my grandma welcoming us home from school with something warm on the stove, or my aunties and uncles laughing and gossiping as they prepared for a family party. My mother, without even realizing it, was my first teacher in the kitchen. She passed on the basics that became the foundation of everything I do.

She always said, “You eat with your eyes first.” She believed that every dish deserves time, care, and intention because when you cook with love, people can taste it.”

Cooking dishes from our homeland is my family’s legacy. Especially after moving to a new country. It’s more than just food; it’s a way to keep our culture alive. Every recipe passed down, every dish shared, is a reminder of where we come from and who we are.

How do you see your work contributing to a broader food or cultural movement?

I’ve always felt that Boston was missing a strong Filipino food presence. But I knew the day would come when our cuisine would finally have its moment and now, we’ve arrived. People today are much more adventurous and open to exploring new flavors, and it’s exciting to see Filipino food getting the recognition it deserves.

Me (Ty-Juana) and Ashley in our natural habitat: at a table viewing a menu and questioning everything about it!

Can you tell us about a time where you learned something new about your field outside of formal training that changed the way you think about the food world?

Social media plays a huge role in shaping people’s interest in food. I had to learn not only how to cook but how to present myself and my dishes in a way that captures attention and connects with people. There’s so much more to the food world than just cooking.

It’s a multifaceted industry with many different avenues. Restaurants aren’t the only path anymore. There are meal prep services, prepared foods, food trucks, pop-ups, and even frozen meals in grocery stores. Each of these requires a different set of skills: recipe development, food styling, packaging, marketing.

I’ve come to realize that creating food professionally means constantly learning. Not just about flavor, but about the entire experience that surrounds it.

After a long day of being a dope chef, what would be your ideal comfort meal?

After a long day, nothing beats a comforting plate of roast chicken, some sautéed choy, and a fragrant ginger-scallion sauce. Served with a side of steaming rice. It’s simple, satisfying, and always hits the spot.

My fridge is currently empty (judge me later) so I need inspiration. What’s always in your fridge or cellar?

I always keep a stash of condiments on hand. Lots of butter, cheese, and eggs. I also like to have frozen spinach, broccoli, and mushrooms ready to go. They’re versatile staples that make it easy to whip up something delicious anytime.

Ok my last (and favorite question): the tfluxè table is set. Who would be invited, what would be on the menu, where would this experience take place, and when would this experience occur?

I would choose my maternal and paternal grandparents. They are the roots of my family, the ones whose stories and traditions laid the foundation for everything I am today. I would love nothing more than to cook for them. To prepare the dishes they grew up with and cherished and to share with them the journey I’ve taken through food. There are so many questions I never got to ask, stories I never got to hear firsthand. Sitting across from them, I’d want to learn about their lives, their hopes, and the flavors that shaped their days. Most of all, I’d want to see if they love my food and if my hands have carried their legacy well.

I picture a long wooden table set beneath a towering tree, its branches adorned with string lights that twinkle under a blanket of stars. The air would be filled with laughter and warmth, the table piled high with a feast of their favorite Filipino dishes. Each bite would be a tribute to family, to culture, and to memories that transcend time.

Though this gathering can only exist in my dreams, since my grandparents have all passed away, the vision is one I hold close. It is my way of honoring them, of keeping their spirit alive in the food I make and the stories I tell. This table, this meal, is not just about nourishment. It is about connection, love, and the enduring power of family.

Wow! That sounds like an amazing and memorable meal that would be truly unforgettable. I’m so sad that we’ve reached the end but before we go where can people find you online?

You can follow my journey on Instagram (@chefashleylujares and @mangotaoyum) and you can explore recipes, stories and more at www.mangotaoyum.com

xoxo,

Ty-Juana

Meet Ashley

Ashley | Boston