MArk Allison

For most of my life, food has been at the center of my work.

I have spent more than four decades in professional kitchens, culinary education, leadership, and wellness-focused food work. I have worked as a chef, taught future culinary professionals, led teams, developed programs, and helped people understand food in a more practical and meaningful way.

But my understanding of food became much more personal through my family.

In 1999, my middle son, Matthew, was diagnosed with type 1 diabetes at just 14 months old. Food was no longer only about cooking, hospitality, or professional skill. It became part of daily health, daily choices, and daily responsibility.

In 2008, my first wife, Allison, was diagnosed with stage 4 carcinoid cancer and carcinoid syndrome. During her illness, we became even more intentional about food, lifestyle, and quality of life. Allison lived nearly eight years after her diagnosis before passing away in 2015.

That experience shaped me deeply.

Food is not magic.

Food is not a cure all.

But food does matter.

It can support strength, energy, dignity, and quality of life. It can help people feel more capable in their bodies. It can become part of a more thoughtful way of living.

In 2021, my youngest son, James, was also diagnosed with type 1 diabetes. By then, I had spent years seeing how deeply food, education, support and lifestyle affect how people navigate health.

Midlife Wellness & Beyond was created from these experiences.

It is not a trendy wellness brand.

It is not built on fear.

It is not built on shortcuts.

It is built on real food, strength, movement, recovery, mindset, consistency, community, and purpose.

The goal is simple:

To help people in midlife and beyond feel stronger, clearer, more capable, and more in control of their health.