A 4th generation Seattleite, Seamus Platt traded aprons for adventure after close to 20 years in the restaurant industry. Drawn to the art of salumi after working in Michelin star kitchens, he entered the world of cured meats with his company, Norcino Salumi. Descended from a grandfather that was a butcher at Pike Place Market, Seamus honed his craft working with master butchers and Italian norcini, the traditional name for a pork butcher that specializes in salumi. He now crafts his own stories in every savory slice, committed to preserving the time-honored technique as Norcino is involved in every step of production, from breeding to slaughter.

Tam Nguyen is the owner of Tam Tam Pizza, a mobile pizzeria born from a deep love for good food, local farms, and plenty of trial and error. Without formal culinary training or mentorship from a famous pizzaiolo, Tam dove headfirst into the world of great pizza—learning everything possible and building a business from scratch, one dough ball at a time. Tam’s classes here at the Farm are less about polished technique and more about proving that pizza-making is within reach for anyone. Tam shares the real story—what worked, what flopped, and what ultimately made all the difference. No fancy gear or formal credentials required—just curiosity, patience, and a willingness to get your hands messy.