Abby Hammond
Abby’s operational and culinary skills make her an exceptionally valuable member of The Culinary Edge team.
Education & Training:
Abby began her education in Business Administration, graduating magna cum laude from Oglethorpe University. Later, she went on to earn a degree in Baking and Pastry Arts from The Culinary Institute of America in Hyde Park, New York. While at the CIA, she was the recipient of the High Impact Leadership Scholarship.
Professional Highlights:
Following graduation from college, Abby has steadily followed her passion for the culinary arts, working as a professional pastry chef in restaurants all over the country, including Legal Sea Foods in Atlanta, The Biltmore in North Carolina, and Farallon in San Francisco.
At The Culinary Edge, Abby is able to demonstrate both her business and culinary acumen, supporting both the operations and kitchen teams.