Chef Seamus Platt

Private Chef In Mount Vernon
Chef Seamus Platt

Get to know me better

CIA Graduate with a variety of experience from casual to fine dining, including weddings and special events. I own Norcino Salumi.

I am a graduate of The Culinary Institute of America with 20 years of experience in fine dining, hotels, and catering. My business, Norcino Salumi, is a whole-animal cured meats company producing European-style charcuterie for the Seattle market. I have cooked in New York, California, Germany, and France! I am very flexible and can meet the needs of any client. My philosophy is rooted in local ingredients and respect for technique. I have a focus on preparing meat and charcuterie dishes and have a fondness for fermented things, pasta, and seasonal vegetables. I am a Seattle native and I love the PNW and all it's culinary offerings!

Photo from Seamus Platt

More about me

For me, cooking is...

Pretty much everything! Cooking brings us all together, it provides warmth, sustenance, and livelihood.

I learned to cook at...

Culinary Institute of America, Michelin-starred kitchens in California, New York, and Germany. Relais & Chateaux and AAA Four-Diamond properties.

A cooking secret...

No secrets! Treat the product, guest, cook, and animals with respect and quality will ensue.

Chef Seamus's reviews

4.86
40 services

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