Following the two-year program, where he graduated with honors,
he worked in some of the country's most prominent hotels, including
the Ritz-Carlton Laguna Niguel, Club XIX at the Lodge at Pebble
Beach and the Stein Ericksen Lodge.
Chef Johnathan Sundstrom took the culinary lead at Earth &
Ocean Restaurant, September 1, 2000, thereby solidifying 15 years
of culinary experience. His culinary aesthetic has evolved through
the study and interpretation of Japanese, Latin and European cuisines.
Johnathan’s current ambitions are to explore regional and
American foods influenced by his French sensibility – and
his vision for an ever-changing menu at Earth & Ocean. As Executive
Chef for W Seattle, Johnathan is responsible for the culinary direction
in Earth & Ocean, the W Bar, In-Room Dining, Banquets and Catering.
In March of 1999, John toured Japan, exploring, tasting and researching
Japanese food and culture. In October and November of that year,
he also went on a working tour of New York and San Francisco’s
finest kitchens with renowned chefs Daniel Boulud, Jean-Georges
Vongerichten, Diane Forley, Gary Danko, and Traci Des Jardins. Following
these inspiring and educational travels, John returned to Seattle
with a renewed sense of purpose, new ideas and techniques and a
greater understanding of excellence.
In Seattle, John first worked at the eclectic Raison d'être
Café, where Northwest ingredients and an artist's approach
to cooking were emphasized. It was at Raison d'être that John
first established contacts with local farmers and foragers. In 1993,
after stints at Café Sport and Campagne, John joined Dahlia
Lounge, where, after one year, he was promoted to sous chef, and
a year after that, to executive chef. The next four years found
John working closely with owner Tom Douglas developing and refining
the restaurant and its menu. Before taking the top spot at Earth
& Ocean, the Myriad Restaurant Group's first Seattle restaurant,
John ran the kitchen at Carmelita, one of Seattle’s more prominent
John is an active member of Chef's Collaborative, an organization
of chefs, farmers and artisans dedicated to a sustainable food supply.
He has taught numerous cooking classes at venues throughout the
region, including; Sur La Table, the Bon- Macy’s, Pasta and
Company, Cook's World, as well as the University Farmer's Market
and Seattle Tilth. John also participates in a number of fundraising
events each year for the community, benefiting such organizations
as FareStart, Share our Strength (Taste of the Nation), Northwest
Harvest, Bailey-Boushay House, Juvenile Diabetes Foundation and
the March of Dimes.
Sundstrom is now slated to leave Earth & Ocean to start his
own restaurant, named Lark. Lark will feature artisan producers
and lots of cheese.