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Alison grew up in Minnesota with a home garden and summer canning projects, but her love for food began in earnest at age 11 with a deceivingly light cheese soufflé. Alison lived and worked (teaching English) in France after college where she dove deep into regional French cuisine. Upon returning to the U.S. Alison began her career in the front of the house, managing service and beverage programs, in Austin, Manhattan, and Philadelphia, before landing the opening Pastry Chef gig at The Village Pub (1 Michelin Star). She then worked under Chef Laurent Gras at The Fifth Floor, and Chef Ron Siegal at Masa’s. Alison returned to Paris to work at Pierre Hermé and Laurent Duchêne before finding a long-term home at Boulette’s Larder. After nearly 12 years with Boulette’s and a stint with Delfina, she expanded into the Savory kitchen with PRAIRIE restaurant where, collaborating with Chef and Owner Anthony Strong, she worked as Business Manager and, ultimately, Chef de Cuisine. Alison is now co-chef and owner (with husband, chef Mark Sullivan) of a new destination restaurant in Tahoe City, CA, Savoie, slated to open in the near future.