In 1993, after stints at Cafe Sport Restaurant and Café Campagne, Sundstrom spent six years at Tom Douglas’ Dahlia Lounge, rising to executive chef. Back In Seattle, Sundstrom joined the team at Raison d'Être Café.
He then worked in the world of luxury hotels, including the Ritz-Carlton, Laguna Niguel, Club XIX at the Lodge at Pebble Beach, and the Stein Eriksen Lodge Deer Valley.Īfter a trip to Japan in 1999, Sundstrom staged his way across New York and San Francisco, cooking in the kitchens of Daniel Boulud, Jean-Georges Vongerichten, Diane Forley, Gary Danko, and Traci Des Jardins. Salt Lake City-born John Sundstrom apprenticed in a traditional Japanese restaurant for four years before graduating from the New England Culinary Institute in 1989.
