EXECUTIVE CHEF

Chef Joel Childs hails from Belfast, Northern Ireland, and grew up honing his craft in England — learning the discipline of classical technique and the warmth of heritage cooking. After arriving in the Pacific Northwest in 2017, Joel has cooked in kitchens across Washington. He co-founded Chef Behind the Curtain in Snohomish, helped launch 16 Eleven in Everett, and most recently served as Executive Chef at Woodinville’s Barking Frog.

At Allister, Joel’s British heritage seeps into his menu in fun and unexpected ways: his Trio of Lamb is a layered homage to shepherd’s pie, lamb sausage, and the British classics; his Fish & Chips and Bangers & Mash (featured on the kids’ menu) offer elevated takes on beloved comfort food. But more than nostalgia, what drives him is craftsmanship: every dish is built from scratch, using seasonal, high-quality local ingredients, balancing texture, flavor, and presentation. Combined with warm, lively hospitality and elevated service, Joel seeks to create a dining experience that draws people not just from Mercer Island but from across the region — and beyond.

On screen, he brought his flair to national audiences in Food Network’s Beat Bobby Flay: Bring on the Brits. Driven by craftsmanship, community, and flavor, Chef Joel is building a restaurant where every detail — from plate to gathering — invites delight.

CHEF DE CUISINE

As a member of the opening team, Daisy specializes in recipe development - creating and expanding the pastry, bread, and fermentation programs at Allister. While she spends most of her time bringing artful desserts to life, her work in fermentation highlights the deep flavors that can be brought out in simple foods using only time and microbiology. 

Having spent 12 years bouncing between bakeries and kitchens, her influence bridges the gap between sweet and savory. Previously, Daisy was the Sous Chef for Capitol Hill staple "Omega Ouzeri", as well as James Beard finalist "The Black Cypress" in Pullman, Washington.

Daisy spends her free time gardening, singing, and playing ukulele when she's not testing recipes with her Partner, Joey. Her creativity and passion comes from her mother - a prolific artist and gardener, who taught Daisy the fundamentals of cooking and that the kitchen is the heart of community. 

LEAD BARTENDER

Keven is a storyteller behind the bar. As Lead Bartender, he brings a literary sensibility to the cocktail program, treating every drink as an opportunity to evoke time, memory, and place. With over a decade of experience in hospitality, Keven’s approach blends precise technique with emotional resonance—crafting beverages that are as thoughtful as they are balanced.

Whether he's reviving a forgotten classic or composing a house original, Keven draws inspiration from history, philosophy, and the subtle drama of everyday life. His work reflects a deep respect for hospitality and the belief that a well-made cocktail can be as impactful as a well-told story.

OWNER & GENERAL MANAGER

Sara is a two-time entrepreneur whose first endeavor, prior to allister, was a women’s clothing line and Seattle boutique called SPUN. In 2013, she won Seattle Magazine’s coveted “Best Established Designer” award, before life events drove her to make the switch to the tech industry. Sara has a passion for food and gets joy from taking care of people. Opening allister is a dream come true for her and her family. Sara has called Mercer Island home since 2006, and resides with her husband Ian and her daughters Sena and Sadie.