Alison Costello is a Detroit area native, and comes from a long line of “foodies”. She believes in using is using the best ingredients you can afford and “buying local.”
A graduate of the University of Michigan (B.F.A.) Alison moved to New York, where she had spent many summers prior to moving to Ann Arbor. As a culinary student she had the opportunity to study under and learn from her exposure to some of the greatest chefs and teachers on the scene.
Chef Alison learned from the likes of Julia Child, Peter Kump, Larry Forgione and Nick Malgieri. She also participated at events at the prestigious James Beard House.
Returning to Michigan, Chef Alison has worked as a personal chef; corporate caterer, in restaurants, bakeries, commissaries and exclusive camps. From working as an Executive Chef to running the specialty and natural food departments in a retail setting she has had extensive experience in food styling, pastries and has served as a private consultant.
An avid world traveler, she now sticks closer to home with her two children and husband. These round the world jaunts have increased her knowledge of the cuisines of the world and solidified her appreciation of local and regional fare.
Anyone who had had the pleasure of dining on one of Chef Alison’s meals knows her passion for fine food and the arts have contributed to her ability to see beauty in an unrefined, non processed, unadulterated way…the way things were before the advent of the microwave, “balloon bread” and sliced cheese.
The Meldrum site of the Capuchin Soup Kitchen works with different wholesalers, farmers and co-ops to purchase seasonal and organic product as much as we are able. We try to promote a sustainable, green and culturally nourishing kitchen. Alison works closely with partner agencies and other “pro Detroit” companies in catering, speaking, and consulting.