John Sundstrom

John Sundstrom is a James Beard Award-winning Seattle chef known for his thoughtful use of foraged and wild ingredients. In 2003, two years after being named one of Food & Wine’s Best New Chefs in America, Sundstrom opened Lark in Seattle’s Capitol Hill neighborhood. In late 2014, he relocated Lark to a larger space and opened two additional spots in the same building: Bitter/Raw and Slab Sandwiches + Pie. In 2013, he published his first cookbook, Lark: Cooking Against the Grain, along with an accompanying app. August of 2016 brings Lark: Cooking Wild in the Northwest, a new paperback edition that includes a chapter on favorite larder items.