Alana O’Neal, Chef and Kitchen Manager
Alana’s culinary education began as a young girl reading her mother’s vintage cookbooks and making giant piles of Christmas lefse with her grandparents; and bloomed as a teenager with the growing appreciation of the relationship between the garden and the kitchen. Alana spent a year falling in love with market cooking in France, followed by a few years in wine imports, until her culinary travels eventually brought her to an apprenticeship at Millennium, where she learned the craft and the work of a restaurant kitchen. Alana’s fresh, straightforward approach to cooking is influenced by her time living in the south of France, and inspired by northern California’s amazing produce and her current projects in urban farming. She loves poached eggs and making you love vegetables you thought you didn’t like.