Jeff Vance has been cooking since his teens, cutting his teeth on classic French technique and charcuterie in Spokane before rising to Chef de Cuisine at Spur, one of Seattle's first modernist restaurants. He went on to open Navy Strength and No Anchor, where his team earned a James Beard Foundation semifinalist nod for Best New Restaurant. That same year StarChefs named him a Rising Star and Seattle Met crowned him one of the city's Next Hot Chefs.

In 2019, Jeff traded the Pacific Northwest for Los Angeles. A stint at Konbi led him to develop Bok Choy, a vegan Chinese-American pop-up, and a plant-forward diet that still shapes how he cooks today. When the pandemic shelved those plans, he turned his attention to something simpler and more personal: a vegetable-driven, focaccia-style pizza built on cold-fermented dough, farmers market produce, and serious technique, no pretense required. That project became Old Gold Tomato Pies.

Awards & Accolades

James Beard Foundation Semifinalist, Best New Restaurant (No Anchor, 2016)

StarChefs Rising Star, Seattle (2015)

Seattle Met, Next Hot Chefs (2017)