Originally from Center Sandwich, New Hampshire, Ashley Merriman is a chef at Branzino in Seattle, Washington. The Institute of Culinary Education product says her five kitchen must-haves are quality extra virgin olive oil, champagne vinegar, lemons, and thyme. She counts pan-fried soft shell crabs with ramps and morels as her favorite summer recipe. She currently works for Chef Alexandra Guarnaschelli in New York City.