Hey!

My name’s Ashleigh; Smash is my alter ego party name. Thankfully it has evolved from solo cup NJ basement parties, to producing renowned NYC galas and conferences for 800+ people , to launching a SMASH production.

I was born into an Italian & Jewish family, so I pretty much inherited the passion for food and appreciation for family & friends. I’m a natural born host and have organically grown into this creator role I play in both my career and personal life. I’m here to create beautiful experiences that bring people together.

With a SMASH production I get to do what I love every day and thrive in creating beauty in the details.

Thank you for being here, I look forward to partying together! ✨

Cheers,

Ashleigh xx

I practice what I preach; follow along @a.smash.production

The path to …

2010

Senior year of high school, I started throwing parties in my parents’ basement.

I took my talents to the ultimate party at Penn State University where I studied Hotel, Restaurant & Institutional Management

summer of 2011

Traveled around Europe studying International Hotel Management in Maastricht, Netherlands and then International Restaurant Management at Hotel Cesar Ritz in Switzerland.

Fell in love with food and grew a passion for restaurants.

Started my first job as a line cook at the Lavallette Yacht Club (NJ) and loved every minute of it.

2012

Took initiative organizing all sisterhood events within my sorority, Sigma Delta Tau.

Began a culinary internship at The Penn Stater Hotel and learned my way around a large kitchen responsible for all food & beverage on site. Also discovered the masculine dominated world of disgruntled chefs and wanted to run the other way!

Summer 2012

Started questioning whether the chef world was for me and took an internship doing corporate events for Lowenstein Sandler PC in NJ. I coordinated dinners and events for the group in NJ and San Fran.

summer 2013

Following a few months living in Barcelona, I wanted to spend the summer in NYC. I was hired for an internship with the prestigious David Monn in NYC and entered the world of social events. I was a part of planning & producing the most luxurious weddings & functions for Manhattan’s elite…

The hospitality industry is no stranger to difficult work environments, but I was hopeful that I could find a job I loved, while also keeping my dignity in tact. I discovered Union Square Hospitality Group and its amazing culture.

2014

Accepted an offer as Manager of Shake Shack in Times Square upon graduation of Penn State. At the time Shake Shack was still a part of USHG and it was my first step in the door!

I moved to NYC!

2015

Shake Shack was a boot camp experience for restaurant management. I became responsible for 100 employees, 34k in daily sales, and purchasing/inventory control. They went public and I was a part of the company’s history serving breakfast sandwiches and burgers from Shake Shack’s first food truck in front of the NY Stock Exchange.

I loved Shake Shack, but I didn’t love the hair net & collar uniform, 24 hour shifts and greasy lifestyle. I didn’t want to leave USHG yet; seeking a more professional atmosphere, I joined the team at Maialino, their fine dining Italian restaurant in Gramercy Park.

2016

I didn’t see myself in the fast casual world and I didn’t see myself in fine dining and I felt lost. I knew I wanted to be in this industry, but finding somewhere that fit proved to be difficult. I knew I loved the food and service aspect of restaurants but craved a more creative, professional environment. I also craved inspiration and missed being around people who shared my passion for food and hospitality.

I enrolled in the Culinary Management course at the Institute of Culinary Education. I was around like minded individuals talking restaurants & industry trends, tasting food, writing business plans and discussing dreams. I got the clarity I was after to pursue a career in catering.

2017 - 2020

Started as a Junior Event Planner at Indiana Market & Catering, assisting the managers with proposals, event paperwork and set ups. Made my way to the creative powerhouse team at Riviera Caterers as Event Specialist where I produced $3million in events for mostly corporate clientele and assisted in creating menus & custom station designs.

I then received the opportunity to join the renowned Cloud Catering & Events as Event Manager. In 3 short years, I went from paperwork to managing my own clients and producing galas, weddings and holiday parties for 800 people. I finally was getting somewhere.

And then the pandemic hit, taking the hospitality industry down with it.

2020 - 2021

I started working for myself, launching a SMASH production.

We’ve all come to realize we crave human interaction. We’ve learned to appreciate life’s little moments.

I am creating experiences that help us cherish the time we spend with loved ones. Big and small. From a wedding to a Sunday brunch on a beautiful day, we don’t need an excuse.

Let’s just simply make amazing sh** happen.