Chef Allison Sosna began her culinary career in 2005 after completing her studies in Italy. Upon her return, and a position as a prep cook at a local bistro, Chef Sosna attended L’Academie de Cuisine in Gaithersburg, MD, for her culinary training. She later spent four years in some of Washington D.C’s highest‐regarded kitchens, including positions with now Director of Sustainable Seafood and Health Initiatives at Harvard's T.H. Chan's School of Public Health, Barton Seaver at Hook; The Inn at Little Washington, a Relais & Chateau property; and Dean and Deluca.

Following her time in fine dining, Chef Sosna pined to support her local community. This led her to DC Central Kitchen, a culinary jobs training non-profit for formerly incarcerated men and women. There, she led Fresh Start Catering. Fresh Start Catering is staffed by graduates of the non-profit's culinary job‐training program. After just three months, Chef Sosna quickly rose to Executive Chef at the age of 23.

Under Chef Sosna’s tenure, Fresh Start Catering entered school food services, gaining contracts with D.C. Public Schools and charter schools. With 100% of the schools feeding low-income students, she saw cooking and food budgeting skills as a pathway to fighting food insecurity and chronic health issues. She launched MicroGreens in 2012. 

Chef Sosna holds a BA from American University in Washington, D.C. and is a Master of Public Health student at CUNY School of Pubic Health and Health Policy in NYC. She has been featured in Teen Vogue, Civil Eats, contributed to The Huffington Post, named one of Refinery 29’s 30 under 30, appeared on Food Network's Chopped, and recognized by The White House for her innovative approach to fighting food insecurity and poverty.