Allyss has been cooking professionally for 20 years.  She began her career in Seattle, working in upscale restaurant kitchens, as a private chef, as a recipe and menu development consultant.  Allyss and her family relocated to Whidbey in 2017. Since then she’s worked for the Lekker restaurant group, primarily as a pastry chef for Saltwater and Prima Bistro, and more recently as the Chef and Head Baker behind Seabiscuit Bakery & Co.  Allyss loves gardening, the outdoors, studies Karate, is a classical flute player, a fiber artist, and devoted mother and wife.  Before deciding on a career in the hospitality industry, Allyss received two bachelor's degrees from the University of Washington in Philosophy and Psychology.