2020 Seattle Rising Star Charcutiers Seamus Platt and Scott Johnson of The Shambles

2020 Seattle Rising Star Charcutiers Seamus Platt and Scott Johnson of The Shambles
January 2020

Born in Seattle, Seamus Platt loved to cook but did not have the money for culinary school—instead, he worked. By 2005, Platt was chef de partie of the Salish Lodge & Spa under Chef Roy Breiman. After three years, he moved to California to become the sous chef at L’Auberge Carmel, a luxe fine-dining destination. In 2009, Platt travelled to France and Germany to stage at The Romantik Hotel Spielwig and Restaurant Vendome. He returned to California in 2010 to become sous chef of Ubuntu, before taking his first executive chef role at the Doe Bay Resort on Orcas Island. In 2013, Platt took a year off to study at the Culinary Institute of America, but he returned to Seattle shortly after to cook at Girin Korean Steakhouse followed by Mollusk Restaurant and Brewery. At Mollusk, Platt built his first charcuterie program, granting him a greater appreciation for local meat. In 2017, Platt became head chef of the Shambles, but with cooking, curing, and butchering on his plate, he needed an extra hand. 

Originally from Issaquah, Washington, Scott Johnson studied history at Bellevue Community College before attending the Culinary Institute of America in New York. During his studies he externed at Fishtail by David Burke and worked at The Herb Farm back in Washington, as well as at Lincoln in New York City, where he gleaned a sense of urgency and a lust for perfection from Jonathan Benno. In 2014, Johnson became sous chef of April Bloomfield’s Salvation Taco. Following his passion for butchery, he landed the head butcher role at Brooklyn butcher shop Marlow & Daughters in 2016. Then, after spending time as a butcher for the The Brooklyn Kitchen, Johnson spent two years as head butcher for Foster Sundry. Returning to his home state in 2018, Johnson is now head butcher of The Shambles. He runs the whole animal butchery program and shop, and Platt transforms his cuts into beautiful charcuterie and dishes. With plans for further expansion into retail, the Shambles is a beacon for locally sourced meats. 



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