Bio
Benjamin Dyer grew up in Kona on the Big Island of Hawaii. He began cooking in 1996, after moving to Oregon.
He was sous chef at Café Zenon for five years, where he developed his charcuterie skills working under Chef Bill Hatch. In 2003, he moved with his family to Portland, purchasing Viande Meats and Sausage.
The next year, he and co-owner John Gorham started the Simpatica supper club, eventually expanding into private catering events.