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...

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