Station 6, New Orleans
Born and raised in New Orleans, Chef Alison Vega-Knoll was naturally drawn to cooking from a young age, when her French grandmother taught her to appreciate the art of blending traditional French cooking with the rich, Creole flavors of the Crescent City. As her palate matured Alison gained an appreciation for Mediterranean flavors, marrying them with Louisiana’s indigenous foods, including soft shell crabs, crawfish, shrimp, Gulf fish and regional sausages.
Alison’s first job in a restaurant kitchen was at The Little Greek Restaurant in Metairie. That small experience drove her to learn more. Under the tutelage of chefs Daniel Bonnot and Susan Spicer, she gained knowledge about fresh herbs and local ingredients and was inspired to open her own restaurant.
Alison partnered in Zissis on Metairie Road, the same location where in 1996 she opened and operated the award-winning Vega Tapas Café. Here, Alison helped make small plates a big part of New Orleans’ dining scene.
Alison’s culinary skills have won her great acclaim in New Orleans and on the Caribbean island of Antigua, where she founded The Larder with husband Drew Knoll. When they were drawn back to New Orleans, Alison knew opening another restaurant was in her future. She and Drew opened Station 6 in 2016 with much praise and approval from locals and visitors alike. New Orleans Magazine named it Seafood Restaurant of the Year in its 2017 Best of Dining issue. In addition to running a successful restaurant in Bucktown, Alison is owner of Louisiana Caviar Co. with Alden Lagasse and Amy Hollister Wilson. Together they supply Cajun Caviar products to restaurants and connoisseurs around the country.