Millie Butterfield was my mom. She was an amazing baker and maker of all things sweet. I still have special memories—my brothers and I with butter knives in hand—waiting for her oatmeal buttermilk muffins to come out of the oven. She always had something sweet baking, chilling, or freezing. Her love and good food aromas filled the house.

A long way from those days, I started a raw vegan diet in July 2010. I’m committed to eating this way for my health and I feel great. But every so often I want to really indulge, so I started making gelato. I still think of my mom any time I whip up something sweet, so I thought naming this project for her would be a great way to honor her memory, and her love of all things decadent and delicious.

To make a quality product, I believe you need to use quality ingredients. All of Millie’s gelatos are vegan and most are raw. We use handmade almond milk, raw agave, raw cacao powder, cacao nibs, raw cashews, and natural extracts; raw cocoa butter, and Himalayan salt. Fresh, seasonal cherries, peaches, strawberries, and apricots dance through our gelatos. We support local farmers and fair trade practices whenever possible. So I invite you to try Millie’s handcrafted gelato – no dairy, no eggs, no soy, no gluten. All vegan, mostly raw, and totally yummy.

I am passionate about quality food made from the finest ingredients—especially when it’s shared with good friends and family. As the former co-owner and executive chef of the award-winning Sbicca, in Del Mar, CA and the Meritage Restaurant & Bar in Encinitas, CA, I was fortunate to be able to express my passion through the creation of fresh, local cuisine that was inspired by a rich palette of influences: Mediterranean, Asian, Southwestern and Mexican.

In 2006, I was named Chef of the Year by the San Diego Chapter of the California Restaurant Association and Chef of the Year at the California Restaurant Association Educational Foundation (CRAEF) Hall of Fame Centennial Celebration; it was only the second time in CRAEF’s 25-year history that the award has been presented. While the awards are nice, more important are the knowledge and hands-on experience that I gained while working in the restaurant world—I assure you; it’s not for the faint of heart!

I left the restaurant business in 2010 to work on other projects, including a cookbook. I created Millie’s Gelato for my friends, family and you. 

Millie's is  a celebration of all things delightful and delicious!

I bring my passion for good food and fresh ingredients together with a love of gathering with friends and family, whether for celebrations or just everyday, in each pint of Millie’s Gelato. I believe everyone deserves to share in good times and special events where food is at the center, and that’s why Millie’s Gelato is vegan, gluten-free, and mostly raw. Dietary restrictions should never stand in the way of a good dessert!