Willows Inn
Restaurant · Grove ·
Bar and restaurant specializing in Saturday steak night
Bar and restaurant specializing in Saturday steak night
"A destination restaurant on Lummi Island that has influenced contemporary fine dining but was the subject of an investigative expose about abuse and sexual misconduct, calling into question leadership practices despite its culinary prestige." - Reem Assil
"After a New York Times report detailed disturbing allegations from 35 former employees—including patterns of sexism, sexual harassment, racist bullying, and claims that certain male kitchen staffers inappropriately touched young local employees and plied them with alcohol (one said a running joke, “Lummi Island 16,” meant someone “was available for sex”)—locals have turned the heat on the Willows Inn. About 50 protesters gathered outside during dinner service carrying signs like “More Decency Less Awards” and “Willows Wore Out Welcome,” while reservations were canceled, roughly 10 staffers resigned soon after the story, and several local purveyors (Camber Coffee, Constant Crush winery, Wander Brewing) cut ties. The Times also reported accusations that the restaurant deceived customers by implying ingredients were locally grown when vendors included Costco and Sysco; in response the Willows Inn posted a workplace action plan promising paid mandatory training on harassment, inclusion, and manager leadership and a sourcing section listing outside vendors and pledging forthrightness. Chef Blaine Wetzel denied the allegations and disputed charges of racism by noting family ties, while protesters said the restaurant’s attempts at transparency did little to assuage them—one who sailed by with a “Bye Bye Blaine and Reid” sail told the paper, “It’s too late for them to change their ways now.”" - Gabe Guarente
"Situated on a remote island with eight guest rooms, the property was transformed into a fine-dining destination after chef Blaine Wetzel joined in 2010; his cuisine and leadership—he assumed general operations in 2015—made the restaurant the central reason people visit, with lodging complementing the culinary experience." - Dana Hatic
"A remote Lummi Island restaurant led by chef Blaine Wetzel — a Noma alum who took over the kitchen at 24 and turned the inn into a destination for multicourse, island-focused feasts — is accused in a New York Times report of routinely misrepresenting ingredients and fostering a toxic workplace. Thirty-five current and former employees say many purportedly “island” ingredients were actually sourced from the mainland or abroad (reports cite “Pacific octopus” from Spain and Portugal, “wild” venison from an Idaho farm, bulk roasted drippings made from organic Costco chickens, supermarket beets and broccoli, and frozen Alaskan scallops trimmed and reshaped to pass as pink singing scallops). Staffers describe pervasive abuse, including physical intimidation, public humiliation, racist, sexist and homophobic slurs, sexual harassment of female and teenage island employees, and a boys’-club culture in which women were routinely passed over for promotions and pressured to alter their appearance at personal expense. The operation has faced formal labor actions — a 2017 Department of Labor finding and fine over long unpaid or underpaid shifts and the use of unpaid interns, and a recent $600,000 class-action settlement over alleged wage theft (without admission of wrongdoing). The chef has broadly denied the allegations." - Rachel Sugar
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