Noam Ben-Ami

Starting with a grounding in classical French cuisine from the Institut Paul Bocuse in Ecully, I staged at Hurley's and Nuvrei in Portland, and worked at Porcupine Creek in Rancho Mirage. Since then, I've been running Platypus, a pop-up dinner serving 8 courses to 8 people. Our style is global, and we have served everything from a tribute to cheap chinese to explorations of Thai street food, to free form plays on seasonal citruses in various forms. We donate a significant portion of our ticket price to Second Harvest.