"Welcome. I have 10 years of experience in the natural food restaurant industry and I'm passionate about helping real food business entrepreneurs create new products and operate successful restaurants."

SIMONE POWERS
Real Food Business and Operations Consulting

"Working with Simone was incredibly stress free and full of delight. I've been eating raw vegan food for over 10 years and have sampled it from some of the best raw vegan restaurants in the world. I can clearly say that Simone's food ranks among the very best in the world. The flavor of her food and the variety of dishes is incredible."

– Govinda Kai

Founder of Lunatic Monk

Farm to Table Fine Dining in Belfast, ME.

Local and seasonal ingredients prepared with modernist techniques, highlighting New England Cuisine. 

As the Launching GM and Project manager - working with Matthew Kenney Cuisine - we created a beautiful restaurant, award winning bar program and an exceptionally passionate and welcoming team.  

Voted 'Restaurant of the Year' 2013 by EATER Maine   

Everyday Raw Detox 

Cookbook: Everyday offerings for a healthier diet and lifestyle.

Assisting Meredith Baird with this book was an ultimate session of 'playing with the beauty of food'.

"Finding pleasurable ways to incorporate healthy food into your diet is what this book is all about. Whether you want to cleanse for a day, a week, or just simply exchange one meal-with tasty raw, vegan drinks and dishes." 

bBar

Organic Superfood Bar in Del Mar, CA. 

As menu consultant, project manager and Launching GM, I was able to work with Lisa Odenweller to create and develop a cutting edge concept.

The menu offers gourmet raw foods, cold pressed juices, superfood smoothie, and cleanse programs

Hot Spud

Quick Service Restaurant in San Francisco, CA.  

Think Chipotle meets Native Foods.

As a managing partner I wore many hats; from picking the space, kitchen design, complete menu and recipe development, operations and team building.

The menu highlighted Jacket Potatoes and fresh salads and house made GF desserts. We quickly became - and still are - one of the top rated QSR's in San Francisco. 

Catering

From Peru to Indonesia, a plant based superfood personal enterprise.

My catering company allowed me to work in Hawaii, Indonesia, Thailand, Peru, Eastern Europe and top to bottom in California.

Events ranged from Retreats and Yoga Teacher trainings to Hands-On Training Workshops and Group Demonstration Classes to Fine Dining Events.

During this period I also held the position of Culinary Director for Radiantly Alive in Ubud, Bali.

Cafe Gratitude

Vegan Restaurant, San Francisco and LA, CA.  

Directly after my culinary training I spent several years with this wonderful company. As Senior Pastry Chef, I supported with training for all locations and production for distribution to several locations around the Bay Area, including Wholefoods Market. 

"She is hard working, efficient, honest, and creative- a combination that doesn't always exist in the food and beverage world. Simone also has the knack and patience to develop the systems that are crucial in creating a successful concept. She has an entrepreneurial spirit and is motivated by creating a project that flourishes. Working with her is a pleasure and an opportunity."

– Meredith Baird

Creative Director at Matthew Kenney Cousine