Alyson Flemming grew up in Wyomissing, Pennsylvania, where at an early age she knew she wanted to be a chef. She began cooking professionally at the age of fifteen in an independent restaurant, as well as weekly
caterings for upscale clients.  Straight out of high school she attended the New England Culinary Institute in Vermont.  There her passion for food and cooking flourished while honing her skills in all areas of the kitchen.  Her internships in the
pastry kitchen at Hawthorne Lane in San Francisco, and savory side at Gold Lake Spa, in Ward,
Colorado, allowed her to define her style of
cooking as fun and modern, yet classically based.  She returned to Gold Lake as Sous chef in 2000, from there she ventured to Las Vegas to be part of the opening team for the Stirling Club, but she missed Colorado.  Upon returning to Denver, she once again took on two roles. She became the Special Needs Chef at the not for profit Project Angel Heart, as well as a private chef for local clients. 
            In 2003, Alyson moved to Aspen and stayed on the catering track working for Kip Feight and Jimmy Nadell at Conundrum catering. Wanting to learn more about the sweet side, she became the Pastry Chef at the Snowmass Club, under Chef Scott McCurdy. She lead the department for two and a half years, during which time she won a first place ribbon at the Aspen Response Chocolate Classic. During a year and a half stint in Boulder, she fulfilled her long time dream of making cheese and became the affineur for the award winning cheese, Red Cloud, at Haystack mountain Goat Dairy.  Missing the kitchen, she has returned to Aspen to team up with Clark at Garnish. She is looking forward to surpassing your expectations for everything pastry, big or small, simple or extravagant.