Interview with Chef Ashley McBrady

Posted on August 24, 2026 by Local Fish

After sitting at the helm of the hyper-local Cellar Hand, Chef Ashley McBrady is now running the kitchen at MAKE Projects. Ashley is a huge supporter of local seafood and our amazing community of fishermen here in San Diego. We got to sit down with her to learn a little bit more about how she got to where she is today. We are so grateful to Ashley for all of her support of our local fishing community.

HOW DID YOU GET INTO COOKING?

I grew up in the wild and wonderful world of restaurants, bakeries, and county fair concessions. My family owned and operated a sourdough bread company and ran a food stall every year at different fairs, including Del Mar, selling giant slices of sourdough bread. 

Really truly realizing what food meant to people, and being able to see how hard work turned into excited and satisfied faces, was always there, but really grew once I moved to Portland, OR. I studied food science and love always learning about the sciences of food, but the culture of restaurants and working in kitchens was way more fun and exciting than a lab, especially at 20 years old. 

As I worked my way up in different restaurants and moved to other parts of the country, I learned more about so many cuisines, and picked up many techniques and studies. But what I’ll always be grateful for are my mentors through the years who taught me the importance of community building and sourcing locally. Meet the farmers, fishermen, ranchers, and really learn about the “why” we all do what we do and love it so much. 

DO YOU HAVE A FAVORITE LOCAL SEAFOOD SPECIES TO WORK WITH AND WHY?

It’s hard to narrow it down; we’re incredibly spoiled here in San Diego! Bluefin and Spiny Lobster seasons are so special, I never imagined knowing so many fun details about the seemingly never-ending types of Rockfish. Uni, the insane mackerel that would make any European jealous, and Sheephead, they’re so cute! I think they’re cute. I have a thing for goofy teeth.

ANY ADVICE YOU WOULD GIVE A YOUNG CHEF IN REGARDS TO SOURCING LOCAL SEAFOOD?

If you’re already at the fish markets, you’re ahead of the curve. The number one thing you can do to learn more about different fish is to play with the whole fish. Buy fish from markets where you can watch and learn how to break them down, once you have that skill the world will open up. Not every region or restaurant is fortunate enough to be able to source locally but if you meet a fisherman, chat with them, most have a lot to talk about and can give advice and pointers on what is in season and how they like to eat. 

FAVORITE SPOT TO EAT IN SAN DIEGO WHEN YOU’RE OFF DUTY?

I spend a lot of time at the restaurant, so when I’m actually out and about I like to support my friends’ spots as much as possible.

• For taking friends or family visiting out to lunch: Mitch’s.

• For date-night: Little Victory Wine, Mabel’s Gone Fishing and All Mine in Oceanside. 

• Bakeries: usually to bring treats to the crew: Michi-Michi or Relic

• For a little self-care:The Rose, Second Nature, or Juan Jasper.

• For a bite after a late night: Colimas, The Friendly, or Turf Club.