Chef, Owner

Seamus Platt


About Seamus Platt

A PNW native, Seamus Platt trained in kitchens in Washington, the San Francisco Bay area, and attended school at CIA Hyde Park in New York. After training abroad he returned to Seattle to open The Shambles. At The Shambles, Seamus has created a whole animal salumi program (the only one of its kind in the state of WA) producing old-world style charcuterie that is proudly served at several other local restaurants and businesses. The Shambles restaurant menu focuses on sustainable, local, fermented and aged foods in the New American style as well as highlighting the various products made in-house.