Tammy Alana was raised in Orange County, initially discovering her calling to the kitchen while enrolled in culinary courses at community college.
While apprenticing at a local bakery in Yorba Linda, California, Tammy Alana decided to pursue her formal education at the Culinary Institute of America (CIA) at Greystone in Napa Valley. While there, Alana was offered a pastry cook position at Domaine Chandon Winery and the lead baker position at Brix Restaurant in Yountville, Calif., which evolved into the assistant pastry position.
Upon graduating from the CIA, Alana moved to Las Vegas to pursue work in the hotel industry. Shortly after arriving, she landed at Bellagio, where she worked banquets, then with the restaurant team and on to the wedding cake department.
When the new Green Valley Ranch Resort & Spa opened, she worked in the pastry shop until she was introduced to the Maccioni family of Le Cirque and Circo. She became their pastry chef in their Summerlin venture, Trē. The Maccioni Family’s corporate chef would eventually introduce Alana to André Rochat who, upon witnessing her unique pastry talents, hired Tammy as his Pastry Chef for both of his award wining restaurants, Alizé and Andre’s at Monte Carlo Resort & Casino.
In 2005, Tammy Alana was named one of Las Vegas’ Rising Star Pastry Chefs by Star Chefs. In 2006, Alana was featured on the Food Network episode, Sugar Rush. Tammy Alana has done many charity events such as Odyssey, Share our Strength, Epicurean, Jean Louis and Bon Apetit; she has also participated in the American Heart Association in Washington, D.C.