Meet the team behind Symbiotic Cultures
Michelle Pogostkin
Michelle Pogostkin began her journey into fermentation while pursuing a Bachelor’s degree in Anthropology at the University of Washington. During her final year, she participated in an exchange program in Italy, focusing on the Anthropology of Food. It was here that she discovered her deep passion for food and its role as a profound expression of human collaboration.
Inspired by this realization, Michelle decided to shift her career path and moved to Lyon, France, where she earned a Bachelor’s in Culinary Arts and Restaurant Management from Institute Paul Bocuse. Her studies included a year-long internship at Noma’s fermentation lab, a prestigious three-Michelin-star restaurant in Copenhagen, Denmark.
Returning to Seattle in the summer of 2021, Michelle launched Seattle’s first koji-based fermentation company. Her unique ferments are now featured in renowned Seattle establishments and farmers markets.
Jaimon Westing
Jaimon Westing began his culinary career in 2010, graduating from Le Cordon Bleu in Portland, OR. He moved to Seattle in 2014 to work with James Beard Award-winning chef Maria Hines at her acclaimed restaurant, Tilth, where he served as Sous Chef.
In 2016, Jaimon's career took off as he stepped into his first executive chef roles at No Anchor, Navy Strength, and Vinnie’s Wine Bar. His leadership earned the restaurants multiple James Beard Award nominations for three consecutive years.
In 2020, Jaimon was recognized as a Rising Star Chef by StarChefs. When the pandemic led to the closure of his restaurants, he seized the opportunity to enhance his skills in Copenhagen, working in Michelin-starred kitchens like Geranium and Restaurant Barr.
After a brief hiatus from the kitchen in 2022, Jaimon launched Amino, an eclectic and experimental fermentation-focused pop-up. Most recently, he opened the second location of Beast & Cleaver, 49th Street Beast at Fair Isle Brewing, where he served as Head Chef.
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