Alex's Lemonade Stand Foundation for Childhood Cancer

John Sundstrom is a James Beard Award-winning (Best Chef Northwest 2007, Semi Finalist Best Chef US 2014, Lark Outstanding Restaurant Semi-Finalist US 2016) Seattle chef known for his thoughtful use of foraged and wild ingredients. In 2003, two years after being named one of Food & Wine’s Best New Chefs in America, Sundstrom opened Lark in Seattle’s Capitol Hill neighborhood. In 2014, he relocated Lark to a larger space and opened Slab Sandwiches in the same building. 

In 2013, Sundstrom published his first cookbook, Lark: Cooking Against the Grain, which was awarded an IACP Judges Choice Award. In August of 2016, Sasquatch Books published Lark: Cooking Wild in the Northwest, a new paperback edition that includes a chapter on favorite larder items. Sundstrom was honored to be a speaker at René Redzepi’s MAD5 Symposium in Copenhagen in the summer of 2016. John and his partners also operate Cora Pizza + Plates, Sundstrom’s foray into wood-fired pizza, opened in the original Lark space.

Chef Bruce Kalman is a celebrated culinary innovator known for his artisanal craftsmanship, bold flavors, and commitment to sustainability. As Director of Food & Beverage for Midtown Las Vegas, he is shaping the city’s evolving dining scene, bringing his passion for locally sourced ingredients, nose-to-tail butchery, and chef-driven hospitality to Midtown x The Pepper Club at The English Hotel.

At The Pepper Club, Kalman collaborates with Head Chef Manny Rivera to create a Mediterranean-inspired menu. From Wagyu Beef Carpaccio with lemon caper aioli to handmade Ricotta Cavatelli, the menu reflects his dedication to handcrafted techniques and elevated comfort food. The restaurant has become a cornerstone of Las Vegas dining, offering a refined yet approachable experience in the heart of the Arts District.

Kalman’s impact extends beyond Midtown through Z Life Hospitality, a lifestyle brand that fuses food, art, entertainment, and immersive cultural experiences.

Before making his mark in Las Vegas, Kalman was Chef & Co-Owner of UNION in Pasadena, CA, and Chef & Co-Owner of Knead & Co. Pasta Bar + Market in L.A.'s Grand Central Market. His deep-rooted philosophy focuses on sustainability and local sourcing, building strong relationships with farmers and purveyors to deliver exceptional quality ingredients with a low carbon footprint.

His love for butchery and bold flavors led to his next venture, Soulbelly BBQ, a chef-driven, “New School BBQ” concept that puts a creative spin on regional barbecue. Kalman also founded BK Brinery, an artisanal pickle company producing high-quality pickles and relishes.

Kalman has received industry-wide recognition, including a James Beard Foundation nomination for “Rising Star Chef.” He has earned victories on Food Network’s “Chopped”, “Beat Bobby Flay”, and Esquire Network’s “Knife Fight”, and finished in the Top 5 on Top Chef (Season 15). Most recently, he was a finalist of Food Network’s "BBQ Brawl."

His television appearances include CBS’s The Talk, Hallmark Channel’s Home & Family, Viceland’s Untitled Action Bronson Show, and Last Call with Carson Daly.

Outside of his culinary ventures, Kalman has embraced health and fitness, having lost over 100 pounds through discipline and dedication. He is also the frontman of Foie Grock, a chef cover band featuring Duff Goldman, and enjoys spending time with his son, Jude.