Jaimon Westing
Navy Strength, No Anchor, and Vinnie's Raw Bar | Seattle
march 2020
As a teenager in Boise, Idaho, all Jaimon Westing wanted was to move out of state. He found a new home in Portland, Oregon, at Le Cordon Bleu College of Culinary Arts. During school, he completed an externship at a lodge deep in the mountains of Idaho, which eventually became his first full-time job. Next, Westing moved west to Seattle and began work as a cook and organizational guru in charge inventory and ordering for all three Maria Hines’ restaurants, including sustainable, New American Tilth. While working there he met a mentor in Larkin Young who connected Westing with the The Willows Inn on Lummi Island, where he went onto learn the ins and outs of Pacific Northwest ingredients from René Redzepi disciple and two-time James Beard Award-winner Blaine Wetzel.
Two years later, Westing decided to take a break and recalibrate. He roamed the Pacific Northwest, searching for his next job opportunity. After one month at Castagna in Portland, Westing sent his resume to Rising Stars alum Jeff Vance of No Anchor in Seattle. Westing was hired immediately and began cooking at the James Beard award winning beer bar in 2018. He was promoted to executive chef in 2019, but soon after, was forced to take time off due to a sudden heart attack. Now, with a focus on mental and physical health, Westing has returned to No Anchor stronger and with clarity. He’s currently the executive chef for all three of Chris Elford and Anu Apte’s concepts, including Navy Strength and Vinnie’s Raw Bar, balancing sustainability, technique, flavor, and aesthetics with comfortable ease.
