Chef Ashley Nickell, who finished third overall on the most recent season of Fox’s hit Hell’s Kitchen series, isn’t just a product of Greater Orlando—she’s also a product of our community’s burgeoning restaurant scene.

Her fathers, Nicholas Olivieri and Eddie Nickell, worked in hospitality for as long as Ashley can remember, and she’s been collaborating with them since childhood. In 2007, the family opened the original Funky Monkey Wine Company location in downtown Orlando, where she received hands-on training from Eddie and Chef Penelope Brown while honing her own skills. Two years before Funky Monkey opened, Ashley first saw Hell’s Kitchen and wasn’t just enthralled; she made it her goal to meet Gordon Ramsay and get on the show. That dream finally came true for her in 2015, following an appearance on Food Network’s Cutthroat Kitchen, and she did her family proud with strong performances on both shows.

In many ways, the end of her Hell’s Kitchen run marked the beginning of the next stage of her career. In May, she opened her own eatery, Restaurant ASH, at a former Funky Monkey location in the trendy Mills 50 district. Business is booming at the new venture, which focuses on gourmet sandwiches and burgers, and we’re grateful that she was able to find the time to speak with us about her experiences to date and what she sees on the horizon.

ORLANDO FAMILY MAGAZINE: What was your inspiration for creating Restaurant ASH?

ASHLEY NICKELL: Everyone loves flavorful sandwiches with quality ingredients and a healthy price point. I have been in fine dining my entire life, and it was such a welcome change for my family and me. We love our location there in Mills 50, where I started my career, so it’s only fitting I ended up back there.

OFM: In addition to Restaurant ASH’s recent opening, you’ve worked as the chef de cuisine at your parents’ Funky Monkey Bistro & Bar in Pointe Orlando, and as a result have a good bird’s-eye view of Orlando’s foodie scene. What do you see as some of the hottest local dining trends?

AN: A lot of chefs seem to be leaning more and more towards gastro pub-style cuisine; a lot of tapas and light appetizers. That’s what I enjoy. When I go out for dinner, I always order several appetizers so you can get a good variety of what the chef is offering. Over the last few years, we have seen many local, talented chefs open their own restaurants, and as a city, we have a lot to offer in the way of quality and diverse cuisine. It is an exciting time for us.

OFM: What are some cuisines or even ingredients that you’d like to spend more time experimenting with in the future?

AN: Indian cuisine! I’m so fascinated with all of the beautiful spices they use. The Indian culture is so beautiful and colorful, and then you get every flavor on the spectrum with Indian cuisine.

OFM: Beyond Hell’s Kitchen and opening your own restaurant, what are some of your most interesting career experiences to date?

AN: I would say my most interesting experiences have always been doing charity events such as Taste of the Nation, March of Dimes and all food and wine fests. I love for people to experience my food while we’re giving back to our local community.

OFM: Finishing third on Hell’s Kitchen is nothing to sneeze at, but we suspect you would’ve preferred the top spot. If you got to do it all over again, what if anything would you have done differently, and why?

AN: I would have probably worked towards eliminating more women than men. Female chefs are very competitive with one another, but I had the time of my life and made lifelong friends.

OFM: Gordon Ramsay comes off as a monster to work with on the show, but we’ve heard that he’s a very different (read: nicer) person once the cameras stop rolling. What’s your take on him?

AN: He cares for every chef on the show and expects a lot out of everybody around him, because he puts in 100 percent all the time. At heart, though, he is genuine and a giant teddy bear. When it comes to his food, he is all business during dinner service and has extremely high standards, as he should. He’s an extraordinary chef and mentor.

OFM: Given that you chose to open Restaurant ASH here, we assume you enjoy living in Greater Orlando. What are your top-three favorite aspects of the area?

AN: The weather here in Florida! I enjoy that there are always new and interesting people coming into the restaurant from all over the world. We’re the No. 1 tourist destination in the world for a reason! As a community, we are united and there for each other.

OFM: Being a restaurateur isn’t easy work. How do you like to unwind?

AN: I have lots of down-time favorites, but unwinding with a good movie takes me away from the hectic life in the kitchen and makes for the perfect escape from life.

OFM: Any words of advice for local chefs who are thinking of opening their own restaurants?

AN: Expect to work and work hard. Don’t think anything will be handed to you. You have to put in the time. Stay passionate and strong willed, because there is always someone younger, more adventurous and willing to do more.

OFM: Finally, any upcoming plans, be it new dishes, restaurants or expansions, you’d like to share with our readers?

AN: My family and I are working on a new, 25,000-square-foot entertainment and dining complex in the tourist area. We’re pretty excited about it, so stay tuned for more.