Naomi Pomeroy, a celebrated figure in Portland’s culinary scene, tragically passed away from drowning while floating on the Willamette River on July 13. According to local news outlet KEZI, Pomeroy, accompanied by her husband Kyle Linden Webster and another friend, was tubing downstream from Crystal Lake when their group encountered fast currents and capsized after hitting an obstacle. While her husband and their companion reached shore safely, Pomeroy did not survive the incident. She was 49 years old.
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Naomi Pomeroy
In light of her untimely death, here’s a reflection on her remarkable life and contributions:
Naomi Pomeroy was renowned as a James Beard award-winning chef with ambitious plans for the future. Beginning her culinary journey at a young age, she recently ventured into a frozen custard shop with longtime collaborator Mika Paredes and had intentions to open a new bistro adjacent to the Woodsman Tavern location.
Pomeroy achieved acclaim when she received the James Beard Award for Best Chef: Northwest and Pacific in 2014, notably for her iconic restaurant Beast. Following its closure in May 2020, she transitioned to Ripe Cooperative, though sadly closed this venture in October 2022 due to economic pressures exacerbated by the pandemic.
Beyond her own ventures, Pomeroy demonstrated deep care for Portland’s restaurant community, particularly during the pandemic. She worked alongside Congressman Earl Blumenauer to secure federal aid for struggling eateries, leaving a lasting impact on the culinary landscape far beyond her local renown.
Recognized by Food & Wine as one of America’s Top 10 Best New Chefs in 2009 and featured in Oprah Magazine as one of the Top 10 Women on the Rise in 2010, Pomeroy’s influence extended beyond her culinary skills. Her appearances on shows like Top Chef Masters and Bobby’s Triple Threat underscored her broader influence in the culinary world.
Naomi Pomeroy’s unexpected passing is a profound loss to Portland and the culinary community at large, marking the end of a life marked by culinary innovation, entrepreneurial spirit, and profound generosity.
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