Alison is the sole proprietor of Chef Alison Negrin and Associates; a consulting company specializing in transforming institutions into healthy food zones by connecting with local, sustainable food sources and educating about the power of nutrition and healthy eating in menu development and training.
Executive chef at such noted SF Bay Area restaurants as Chez Panisse, Bridges and Ginger Island, Alison has experienced the pinnacle of fine dining. In her role as executive chef for John Muir Health, Negrin was responsible for developing menus for the three hospital campuses, as well as for the upscale catered events hosted by the hospital.
Alison was honored with two awards at the 2012 HCWH FoodMed conference for John Muir Healthcare’s accomplishments in reducing greenhouse gases through increased local, sustainable purchasing. She was also the recipient of the “Women Who Inspire” 2013 Community Service Award from the national organization, Women Chefs and Restaurateurs, recognizing her work in bringing healthy and sustainably sourced food to healthcare.
Alison graduated from UC Berkeley with a BFA in fine arts, California Culinary Academy as a professional chef, and the Bauman Institute of Holistic Nutrition with a certificate in nutrition consulting. She has continued her education at Cornell University and the Culinary Institute to stay on the cutting edge of nutrition and health.