Chef Abigail Schmitt
"To get to know me is to try my personal favorites"
"To get to know me is to try my food, to taste fresh West Coast Oysters with Spruce Tip Mignonette or herb-smoked-and-slow-roasted pork wrapped up in local lacinato kale leaves, and then grilled with a delicious bincho char. My favorite things to serve are what is from nearby (farms or oceans) full of flavor and garnished with flowers and herbs. You'll find me returning from my many travels with a suitcase full of regional ingredients to add to the mix, ready with my camera + chefs knives and eager to share it all. "
At a glance
Abigail Schmitt (She/Her) is the Chef Owner of Ginkgo Fine Dining Experiences, which she started in 2021 while living in Mexico City. She is currently based in Washington State and Golden, BC. Originally from Minneapolis, MN, Abigail graduated from Culinary School in Saint Paul and has learned from and worked for many great chefs across the Twin Cities, New York and Mexico City. With Ginkgo Fine Dining, she creates a lifestyle that focuses on wellness, good food and the outdoors. From curating intimate culinary experiences for all kinds of occasions, to food styling, recipe development and cooking classes, she shares her passion and expertise with folks from all across the globe.
Where I come from
I had the privilege of growing up amidst diverse ecosystems, countrysides of the Northern Mid-West. The North Shore and the urban Twin Cities shaped much of my foundation. These surroundings have instilled in me a deep seeded appreciation for nature and the curiosity to understand the direct source of our ingredients. This fuels my passion for artistry and creative presentation in my cooking. Foraging for wild edibles and sourcing farm fresh ingredients serve as a constant inspiration for my menu developments and curriculum. While I specialize in working with fire, fish and seafood, pasta and various methods of preservation, my culinary journey spans the globe, and I am always seeking to learn and create dishes from diverse cultures and ingredients.
