Simone Miller first set foot on the culinary scene two decades ago but her passion for extraordinary food stems back to early childhood, where she began to learn from one of the best kitchens in America – her mother’s. Miller pursued her passion and began to fine tune her skills working in top New York and Connecticut area-restaurants. In 2007, Miller relocated to San Francisco, where she continued to develop her distinct style and build her career as a personal chef while simultaneously launching a catering company (Zenbelly). Upon the success of Zenbelly, Miller soon developed a reputation as an elite gourmet chef.
After having battled with a variety of health problems following the launch of Zenbelly, Miller discovered she had food allergies, specifically a very serious sensitivity to gluten. Ethically, Miller would not serve food – without first being a test subject- and at that point, Zenbelly transformed into one of the most respected gluten-free, paleo-style catering company in the Bay Area. Miller’s mission was simple: to offer healthy alternatives without sacrifice to quality and flavor. Miller diligently worked on adapting her gourmet recipes and much to her delight – she found great success and her palate-pleasing recipes soon impressed the most discriminating of tastes.
Miller also augmented her website offering chef’s perspective to paleo recipes on her blog. There, she shares her grain-free recipes that have made believers out of some of the most die-hard gluten eaters, and has encouraged countless people to roll up their sleeves and have fun creating simple, delicious, healthy food.
In 2014, Miller released her first and very successful cookbook, The Zenbelly Cookbook, shortly thereafter, she co-authored The New Yiddish Kitchen, which hit shelves in March of 2016. Her third book, Paleo Soups & Stews, released in October 2016 is available on Amazon and Barnes & Noble.
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