Since childhood, Alison has lived in a perpetual state of looking forward to the next opportunity to bring moments of joy into the lives of guests, family, and friends through gestures of hospitality. Born in San Francisco and bred in the bed and breakfast that her parents ran out of their home, Alison was raised to provide and deeply appreciate the impact of service and the art of hospitality.
After trying her hand in the kitchen and realizing quickly that cooking was destined to be a beloved hobby rather than a fruitful career, she pursued a business degree from Cornell University’s School of Hotel Administration. Recruited by Daniel Boulud’s Dinex Group immediately after graduating, Alison served in an operations-heavy leadership role that was intensely focused on executing successful restaurant openings and managing large-scale creative projects.
Sunshine, family, and perfect produce brought Alison back to the Bay Area. Leadership positions at the Delfina Restaurant Group led her to join the opening team of The Battery as their Director of Food and Beverage, where she was charged with bringing multiple dining and bar concepts to life alongside one of the most prestigious event programs in the city.
Alison’s passion for leading like-minded hospitality businesses to sustainable success inspired her to found Salt & Roe in 2014.
In support of that mission, she authored her first book, "How to Open a Restaurant”, in partnership with OpenTable in 2016.
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.