Think back to 2003. Seattle hadn’t embraced the small-plates concept yet. We were comfortable with the traditional categories of appetizers and entrees. Menus didn’t list the specific farms that vegetables came from. Pan-Asian was exciting.
Today, thoughtfully sourced, farm-fresh, shareable food defines Northwest cuisine. And Sundstrom was one of the chefs responsible for that transformation.
When Sundstrom was at Dahlia Lounge and Earth & Ocean in the W Hotel, he developed a network of farmers and foragers. “I’d go to farmers markets and look for a new farmer or a cheese maker, looking to supply great food to the restaurant,” he says.
After eight years at the W, Sundstrom was ready to spread his wings. “I wanted to be in charge of my own destiny.”