- Salt Lake City
- Current City
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
Work Experience: Culinary
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
Cuisine: Northwest with foraged and wild focus
Employment: Aug 2001 - Oct 2003
Cuisine: Pacific Northwest with and International spin
Employment: Sep 1993 - Sep 1999
- James Beard Award Best Chef Northwest (2007)
- Food & Wine Best New Chef (2001)
New England Culinary Institute
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