John Sundstrom began his formal training at the New England Culinary Institute in Montpelier, Vermont in 1987, following a 4-year apprenticeship to chef Yasuyuki Shigarami, classically trained in Japanese cuisine and sushi. John has worked in the kitchens of some of the U.S.'s finest resorts, including the 5-star Ritz-Carlton Laguna Niguel and Stein Ericksen Lodge, and at Seattle favorite restaurants Campagne, Carmelita, and Earth & Ocean.

As Chef de Cuisine at Tom Douglas' Dahlia Lounge, John helped shape the restaurant's national reputation for its signature Pacific Rim cuisine. He opened Lark in 2003 in Seattle's Capitol Hill neighborhood with his wife, JM Enos, and partner Kelly Ronan. Lark features an artisan-focused menu of organic, foraged, and locally-produced seasonal ingredients, with small plates encouraged to be savored and shared.

John was named one of Food & Wine Magazine's Best New Chefs for 2001, is a two-time Seattle winner of the popular Cochon 555 heritage pork cooking competition (2009 & 2010), and was awarded the prestigious James Beard award for Best Chef Northwest in 2007.