Allison Vines-Rushing Allison Vines-Rushing is a James Beard Award-winning chef who is celebrated for her French-inspired interpretation of modern Southern and New Orleans cuisine. She has been featured in The New York Times, New York Observer, Gourmet, Bon Appetit, and Art Culinaire. Allison opened the critically acclaimed New Orleans restaurant MiLa and co-authored the cookbook Southern Comfort: A New Take on Recipes We Grew Up With (2012). Experience Allison Vines-Rushing's experience externing at New Orleans institution Brennan's and Gerard's Downtown offered her the opportunity to explore her Southern roots. She furthered her classical French training at Picholine and the venerable Alain Ducasse in New York City. Allison garnered accolades for applying those French techniques to her modern interpretation of New Orleans cuisine at Jack's. After winning the James Beard Award for Rising Star Chef in 2004, she returned to the South with her husband, chef Slade Rushing, to open Longbranch in 2005, followed by the critically acclaimed MiLa at the Renaissance Pere Marquette hotel in 2007. Her work has been featured in The New York Times, New York Observer, Gourmet, The Times-Picayune, Bon Appetit, and Art Culinaire, among others. Most recently, Allison was imparting her knowledge and expertise teaching at the New Orleans Culinary & Hospitality Institute. Education Allison earned a Bachelor of Science degree from Florida State University and attended the Institute of Culinary Education in New York City. About Food & Wine Food & Wine, a Dotdash Meredith Brand, is an award-winning online resource for anyone passionate about the culinary world. With rigorously tested recipes and the most trusted restaurant, drinks, culinary travel and home coverage, we inspire and empower people everywhere to discover, create, and devour the best in food and wine. Learn more about us and our editorial process.