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Born in Louisiana and raised in Florida, Allison Vines-Rushing graduated from Florida State at Tallahassee with a bachelor’s degree in biology. After graduating, she moved to New York City to attend ICE. Allison explored her southern roots as an extern at New Orleans’ venerable Brennan’s and worked at Gerrard’s Downtown. Then she headed back to New York City in 2001, working at Picholine and four-star Alain Ducasse. In 2003, she was the opening chef at Jack’s Luxury Oyster Bar. In 2004, she received the James Beard Foundation’s Rising Star Chef of the Year Award. She moved back to the New Orleans with her husband, Chef Slade Rushing, in 2005, where they own and operate MiLa, featuring seasonal produce from local farms. She currently works as a culinary consultant.