A glimpse into my recent projects.


The Gothic

Farm to Table Fine Dining in Belfast, ME.  

Local and seasonal ingredients prepared with modernist techniques; sous vide, dehydration, spherification and more highlighting New England Cuisine. 

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

Every Day 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'. Click the image to see more photos. 

"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 by 'beaming'

Organic Superfood and Vitality bar in Del Mar, CA. 

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

Offering gourmet raw food, cleanse programs, superfood smoothies, cold pressed juices and continuing education and support. 

One aspect of this project was the formulation of Beaming Superfood Plant Based Protein. Purchase here



Hot Spud

Quick Service Restaurant in San Francisco, CA.  

Think Chipotle meets Native Foods.

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

Our menu highlighted Jacket Potatoes, served along side entree salads and house made desserts. We quickly became - and still are - one of the top rated QSR's in SF. 



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

My catering company allowed me to work in Hawaii, Arizona, Indonesia, Thailand, Peru, Eastern Europe and many places in California.

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

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


Cafe Gratitude

Vegan Restaurant, San Francisco and LA, CA.  

After my culinary training spending several years with this wonderful company. Working all positions and becoming a Senior Pastry Chef, I supported with training and production in the central kitchen for distribution to several locations around the Bay Area.



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