Born in San Francisco and raised in the bed and breakfast that her parents ran out of their home, Alison has been in love with food, service, and hospitality for as long as she can remember.
A graduate of Cornell University’s School of Hotel Administration, Alison began her career at Daniel Boulud’s Dinex Group in an operations-focused leadership role. After returning to San Francisco, Alison worked for the Delfina Restaurant Group before joining the opening team of The Battery as the Director of Food and Beverage.
Her passion for helping hospitality professionals create consistent, genuine guest experiences as the foundation for long term success lead her to create Salt & Roe in September of 2014.
Alison authored her first book, "How to Open a Restaurant," in partnership with OpenTable in February of 2016. It is available for download here.
She also serves on the Board of Directors for La Cocina, a non-profit organization that provides industry-specific technical assistance and access to market opportunities for low income women looking to launch, formalize, and grow their own food businesses.