Ben Dyer: Portland Chef, Food Entrepreneur, and Artisan Butcher | Cooking Up a Story
by Cooking up a Story
If the name Ben Dyer doesn’t mean anything to you, well you just may be missing out. As it happens, Dyer is a bit of a wizard chef, not only in terms of his cooking abilities, but his interrelated entrepreneurial endeavors that are almost avant-garde in style, and purpose.
Take for example his Laurelhurst Market, it’s one part neighborhood butcher shop, and charcuterie (his meats are antibiotic, and hormone free), the other part is a nationally recognized steakhouse. Then there is the Sympatica Dining Hall, a place that serves fixed menu dinners two nights a week by reservation only, and Sunday morning brunch. The dining hall is also available for private parties at other times during the week.
As Ben Dyer mentions in this short video, he believes strongly in sourcing his meats from sustainable farms that raise pasture fed animals under humane conditions. Dyer believes that the quality of the meats he buys reflects the quality of their care, and that includes respect for livestock by all parties involved.
In addition to his catering business, Dyer, a former native of Hawaii (and his two partners, Jason Owens and Dave Kreifels), have just opened a new restaurant, Ate-Oh-Ate, that features Hawaiian-Style Ono grinds.
Not sure when Mr. Dyer finds time to actually rest but I trust he eats quite well.