Benjamin Dyer is one of the chef/owners of Ate-Oh-Ate, Laurelhurst Market and Simpatica Catering & Dining Hall, and former owner of Viande Meats & Sausage, in Portland. He has been cooking for the last thirteen years, cutting his teeth under chef Bill Hatch at Café Zenon in Eugene before moving to Portland in 2003. Originally from Kona, Hawaii, Ben has a deep background in charcuterie and all things meat. He and his partners opened Laurelhurst Market – a restaurant with a full service butcher shop and charcuterie located within. Ben’s latest project, Reverend’s BBQ, opened to much critical acclaim this spring.