Kyton Blair
Roquette | Seattle, WA
December 2025
Born and raised in Seattle, Kyton Blair never envisioned himself in the hospitality industry. While working a grueling and uninspiring job in construction, Blair was eager to find another gig, and found a position as a busser at Ray’s Boathouse through a friend. What began as a means to stay employed turned into an unexpected passion for food and drink. From there, Blair got his first bartending job at Damn the Weather in downtown Seattle. At the bustling bar, Blair tackled a rotating cocktail menu, which changed daily, and learned how to make drinks quickly while under high-volume pressure. After two years, Blair moved on to nearby Heartwood Provisions as a bartender and part-time sommelier, which sparked his admiration for wine and cocktail pairings.
After two more years at Heartwood, Blair joined the opening team of Bartender Erik Hakkinen’s Roquette in 2019. Since then, Blair has become a formidable leader at the downtown bar and manages his staff with a focus on collaboration and hospitality. His six-person team shares responsibilities across the entire house, from waiting tables to working the door, instilling in them a sense of ownership and support. The goal is to create a healthy and sustainable working environment for all, giving himself and his employees opportunities to engage with guests, focus on their craft, and expand their bar knowledge and abilities at every turn.
And while the relaxed nature of Roquette is what might lure most customers into the bar, it’s Blair’s reimagination of classic cocktails—like his Tai Du Mai with Cognac, agricole rum, cashew orgeat, pineapple syrup, and lime—that keep them coming back.
