At SSA, our leaders are people who live, eat, breathe, and sleep the art of hospitality.  For them, it’s not just a means of business, but a way of life.

You might have heard of Ashley Turner, the Executive Chef at Milwaukee County Zoo, from her appearances on TV shows like Chopped and BBQ Brawl. But behind the cameras, she’s a third-generation chef with a deep passion for crafting food that connects people. We caught up with Ashley to hear about her journey from Texas barbecue to Midwestern fare, how she balances comfort with creativity, and how her experiences in high-pressure culinary competitions influence the one-of-a-kind dining experiences she’s creating for guests at the Milwaukee County Zoo. 

Can you tell us a bit about your background and how you came to work at the Milwaukee County Zoo?

I’m a third-generation chef, raised in West Texas where food and family went hand in hand. My grandmother ran a café, and my parents owned a barbecue restaurant, so the culinary world is in my DNA. My husband and I operated a catering and restaurant business in West Texas, but when the oil and gas-driven economy slowed, we saw an opportunity to move to Wisconsin, where he’s from, and offer our three kids a new experience.

After moving here, I worked with breweries and catering projects, sharpening my skills and honing concepts that paired food with memorable experiences. Joining the Zoo allowed me to bring all those influences together. Here, I get to create food that connects with people of all ages, whether it’s classic favorites or inventive, scratch-made dishes.

How do your past experiences influence the menus at the Zoo?

Food reflects culture, and I’ve always loved creating menus that tell a story. At the Zoo, I blend Midwestern roots with fresh, approachable concepts that resonate with guests. My background, which spans food trucks, barbecue, fine dining, and even State Fair-inspired creations, helps me deliver exciting and varied options.

For instance, during the Zoo’s annual “A La Carte” event, we introduced three new concepts: Texas-style barbecue, craft pizzas, and playful State Fair-style foods. They were a hit, with some items selling out as quickly as we could make them. We also prioritize scratch cooking and fresh ingredients to elevate the guest experience, making even familiar items feel special.

You’ve competed on shows like “Chopped” and “BBQ Brawl.” How has that shaped your approach to owning culinary programs?

Competing on those shows taught me to embrace pressure and rely on my foundation while finding creative ways to reinvent the familiar. At the zoo, I apply the same philosophy: we offer staple items like hamburgers and chicken tenders, but a little reimagined. For our winter event, “Wild Lights,” we’re serving popcorn chicken in walkable cones with tater tots and house-made sauces. It’s simple and familiar, but with a twist, making it fun. 

What trends do you see shaping the future of zoo and cultural attraction dining?

Sustainability is a big one. From sourcing local ingredients to minimizing waste, it’s crucial to create food programs that reflect environmental consciousness. Wisconsin is rich with local farmers and producers, and we’re exploring ways to integrate their products into our menus. I also see a continued focus on plant-based options, regional mashups, and creating dining experiences that cater to diverse tastes and needs.

What’s your vision for the Milwaukee County Zoo’s culinary program in the next few years?

I want our guests to feel like they can count on having a great food experience when they visit. We’ve already started getting noticed in the Milwaukee food scene, which is exciting, and I think we have a real opportunity to keep building on that. For example, we recently revitalized an underused space on the property with scratch-made funnel cake sundaes and eclectic paninis, and guests really responded to it. I’m also excited about launching our new hearth pizza oven next spring—it’s going to bring a fresh, warm, and inviting concept to the park. My goal is to create food that reflects Milwaukee’s vibrant foodie culture while being accessible and welcoming to all of our guests.

What advice would you give young chefs interested in unique culinary roles like yours?

Two things: build your network and stay curious. The culinary world can feel isolating, but connecting with peers, learning from their experiences, and sharing ideas makes all the difference. Also, never stop exploring food. Whether it’s a local restaurant, a food festival, or a family recipe, inspiration is everywhere. Approach every creation with your unique perspective, and you’ll craft something that people keep coming back for.