Hyman is currently still cooking at Marjorie, but will start his new job at the end of March. Marjorie's manager Ben Sherwood says the restaurant hasn't yet hired a replacement. "We're interviewing at the moment," he says.
A native of Louisiana, Hyman worked as sous chef for Susan Spicer at Bayona in New Orleans. He later worked for Todd English before relocating to Portland in 2007. Propelled to move once again by his wife's job - "it's our last move because we love Seattle," Hyman last year promised Voracious - Hyman in 2010 became head chef at Bin on the Lake in Kirkland. He took the Marjorie job last October.
"His experience, coupled with his passion for using quality, local ingredients and supporting the Northwest's culinary culture makes him a perfect addition to our team," Local 360's director of operations Shawn Kramer is quoted as saying in a release.
He's also fond of pork parts (check out the arm tattoo), an affinity that no doubt endeared him to the butchery-happy Belltown restaurant. Asked by Voracious what he'd serve for staff meal, Hyman - then at Bin on the Lake -- said, "Berkshire pork headcheese, mustard, pickles and crusty bread. I have an adventurous staff that like things like that."