Originally from the Northwest, Alissa moved to Denver, Colorado to study baking and pastry arts at Johnson & Wales University. After completing her program in Denver, she moved to New York and worked under Pastry Chef Dominique Ansel at Restaurant Daniel where she quickly learned new techniques and developed her skills. With time well spent in New York, Alissa set her sights back home where she developed her own dessert menus at Portland hot spots Clarklewis, Bluehour and Restaurant St. Jack. Her prominence in the pastry scene in Portland brought two nods as Food & Wine‘s Best New Pastry Chef and she was also included in the Eater Young Gun Class of 2013. In 2014, she and her husband, Jeremy opened Frice Pastry in North Portland.