Chef
John Sundstrom
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- Chef
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Awards & recognition
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Portrait of John Sundstrom
i. Biography
John Sundstrom is the chef/owner of Lark in Seattle, Washington. Northwest cooking is the through-line, with formal training and executive-chef posts in Seattle shaping the line between luxury kitchen discipline and a more local register.
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Coming Up
At New England Culinary Institute, the baseline was technique. From there, John Sundstrom moved through a sequence of chef posts at Ritz-Carlton in Laguna Niguel, Club XIX at the Lodge at Pebble Beach, and Stein Eriksen Lodge in Deer Valley, then into executive-chef roles at Dahlia Lounge (1993–1999) and Earth & Ocean at the W Hotel Seattle, WA (until 2001). Today, John Sundstrom applies that background across Lark (since 2003), Slab Sandwich, and Cora Pizza & Plates, with the work split across formats rather than confined to one room.
Where They Are Now
Sundstrom is chef/owner at Lark in Seattle, Washington.
Signature
Northwest cooking is the center of John Sundstrom’s work, and the notation around Lark places that approach inside a Seattle context rather than a generic regional label.
Honors
John's honors include James Beard Award, Best Chef: Northwest (2007), IACP prize (2014), StarChefs Rising Star Award (2003), and Food & Wine Magazine Best New Chef (2001).
FAQ
Asked of John
What is John Sundstrom's current role?
As of 2026, John Sundstrom is Chef/Owner.
Where did John Sundstrom train or study?
John Sundstrom trained at New England Culinary Institute.
What recognition has John Sundstrom received?
James Beard Award, Best Chef: Northwest (2007).
Explore
The Sunday email
Read about chefs like John Sundstrom in the Sunday email.
Every Sunday we send a lead story and up to four more about the chefs, winemakers, sommeliers and hoteliers behind the restaurants, bars, wineries and hotels we cover.
Recent stories
Free. One email a week, and you can unsubscribe from any issue.