How did a successful Seattle sous chef turn into a bank robber?

Berit Anderson

Berit Anderson Jun 16, 2025

Feb 6, 2018

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                <h1>How did a successful Seattle sous chef turn into a bank robber?</h1>
                <h2><p>Allecia Vermillion's article in the March issue of Seattle Met doesn't answer that question. Cody Spafford, the goofy, blonde Walrus & the Carpenter sous chef, is probably the only one who really could. But he's dead now, shot and killed in a stand-off with</p></h2>
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               <p>By <a href="/author/berit-anderson-crosscut-com/">Berit Anderson</a></p> 
              <p><time datetime="2025-02-04T05:00:00-08:00">Feb 6, 2018</time></p>
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            <p><a href="http://www.seattlemet.com/news-and-profiles/articles/the-brief-extraordinary-life-of-cody-spafford-march-2015?ref=cascadepbs.org">Allecia Vermillion's article in the March issue of Seattle Met </a>doesn't answer that question. Cody Spafford, the goofy, blonde Walrus &amp; the Carpenter sous chef, is probably the only one who really could. But he's dead now, shot and killed in a stand-off with police after a heroin-fueled bank robbery.</p><p>What her article <em>does</em> though is almost more important: It is a heartbreaking portrait of the hardworking, kindhearted and ambitious Spafford and the oyster restaurant that embraced him; as real with his flaws as his accomplishments. It is a mirror to be held by anyone who has ever worked in a kitchen; who has ever grown to love a dark soul attracted to that porchlight. And it is very much worth the time it will take you to read it.</p>
          </article>

Allecia Vermillion's article in the March issue of Seattle Met doesn't answer that question. Cody Spafford, the goofy, blonde Walrus & the Carpenter sous chef, is probably the only one who really could. But he's dead now, shot and killed in a stand-off with police after a heroin-fueled bank robbery.

What her article does though is almost more important: It is a heartbreaking portrait of the hardworking, kindhearted and ambitious Spafford and the oyster restaurant that embraced him; as real with his flaws as his accomplishments. It is a mirror to be held by anyone who has ever worked in a kitchen; who has ever grown to love a dark soul attracted to that porchlight. And it is very much worth the time it will take you to read it.

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By Berit Anderson

Berit Anderson was Managing Editor at Crosscut, following tech, culture, media and politics. She founded Crosscut's Community Idea Lab.   Previously community manager of the Tribune Company’