Johnathan Charles Sundstrom
Executive Chef, Earth & Ocean

Chef Johnathan Sundstrom took the culinary lead at Earth & Ocean Restaurant, September 1, 2000, thereby solidifying 15 years of experience. His culinary esthetic has evolved through the study and interpretation of Japanese, Latin and European cuisine. Johnathan's current ambitions are to explore regional and American foods influenced by a French sensibility - and his vision for an ever-changing menu at Earth & Ocean. In addition to his position as Executive Chef at Earth & Ocean, Johnathan oversees operations for the W Bar and room service for the hotel.

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-George 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 into one of national prominence, consistently earning high praise from the media, industry peers and, most importantly, the guests. 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 vegetarian establishments.

John is an active member of Chef's Collaborative, an organization of chefs, farmers and artisans dedicated to a sustainable food supply. John is also a member of the James Beard Foundation. He has taught numerous cooking classes at venues throughout the region, including; Sur La Table, the Bon Marché, 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.

Originally from Salt Lake City, John first learned to cook in a traditional Japanese restaurant and sushi bar, before taking on his formal studies in 1987 at the New England Culinary Institute in Montpelier, Vermont. 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.

Click here to go to Chef Sundstrom's Roasted Alaska Salmon with Creamy Lentils, Smoked Bacon and Scallions Recipe

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