Simeon Bittman, a Berkshires native, has worked in the food service industry since 1995 in restaurants, resorts, as a caterer, and as a personal chef. He has worked throughout the country, most notably at Kripalu Center where he served as senior sous chef, in San Francisco where he worked at the legendary vegetarian restaurant Greens, and at Sterling College in Northern Vermont where he served as executive chef. Simeon has also cooked at the San Francisco Zen Center and at Tassajara Zen Mountain Monastery. He holds an Associate’s degree from the Culinary Institute of America and a Bachelor’s degree in Event Coordination from UMASS Amherst. He is currently studying with Liv Wu, former Executive Chef and teaching kitchen development coordinator at Google. He continues to cater throughout New England and is a personal chef. Simeon is also an avid gardener and has a small gardening business with his father called Bittman Boy Edible Gardens.