John Sundstrom
Last updated: Jan 17, 2013
Contact Information
More Details
- Hometown
- Salt Lake City
- Current City
- Seattle
Chef/Partner,
Lark
Specialties
Whole animal, Canning/preserving, Housemade sausage, Housemade bitters, Farm-to-table, Craft beer brewing, Vegetable gardening, Butchery, Raw bar, In-house charcuterie, Housemade condiments, In-house ice creams, Vegetarian, and Cheese Expert
Cuisine(s)
View Extended Profile (Education, Experience, Awards, etc)
Work Experience: Culinary
-
Lark
Title: Chef/Owner
Chef: Myself
Cuisine: European/Pacific Northwest
Notes: Lark is Northwest restaurant inspired by Europe, with a focus on foraged and wild ingredients, and whole animal cookery.
Was on opening staff
Employment: Dec 2003 - Present -
Earth & Ocean
Title: Executive Chef
Chef: Myself
Cuisine: Northwest with foraged and wild focus
Notes:
Employment: Aug 2001 - Oct 2003 -
Dahlia Lounge
Title: Chef
Chef: Myself
Cuisine: Pacific Northwest with and International spin
Notes:
Employment: Sep 1993 - Sep 1999
Awards
- James Beard Award Best Chef Northwest (2007)
- Food & Wine Best New Chef (2001)
Culinary Education
-
New England Culinary Institute
1989
AOS
Responses on Front Burner
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