Seattle chef John Sundstrom and his beloved restaurant Lark are renowned for showcasing the best wild and foraged ingredients from the region. A James Beard award-winning chef, Sundstrom self-published his first cookbook Lark: Cooking Against The Grain in 2013. This fall, he’ll move Lark to a larger location and open two new restaurants: Bitter/Raw and Slab Sandwich + Pie. He lives in Seattle with his wife, son, and two dogs.