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.

Suzanne Goin is a graduate of Brown University and a four-time James Beard award-winning chef and cookbook author. Suzanne’s background includes positions at some of the most acclaimed restaurants in the United States, including Ma Maison, L’Orangerie in Los Angeles, Al Forno in Providence, Olives in Boston, Chez Panisse in Berkeley, and Alain Passard’s Arpège in Paris.

Her work as Executive Chef at Campanile put her on the culinary map in Los Angeles and laid the groundwork for her first restaurant. In 1998, Suzanne opened Lucques in West Hollywood with her business partner Caroline Styne.  The restaurant met with instant success and Suzanne was named one of Food and Wine magazine’s “Best New Chefs” in 1999. She has two outposts of her market-driven small plates restaurant A.O.C, both in Los Angeles. She also runs the Food + Wine operations at the iconic Hollywood Bowl as well as Larder Baking Company.

Goin lives in her native Los Angeles with her husband David Lentz, their three children, and two giant dogs. Suzanne is one of the co-founders on ALSF’s LA Loves Alex’s Lemonade event.

David Lentz was born and raised in Maryland, where he spent most summers fishing and sailing on the Chesapeake Bay. David began cooking at the critically acclaimed Antrim 1844 Inn as well as The Milton Inn in Maryland. Feeling that he needed to gain more experience and a different perspective on cooking, he left Maryland and moved to San Francisco where he worked at Charles Solomon’s The Heights.

After a few years in San Francisco, David moved to Miami and began working with the highly regarded China Grill Management team. He quickly rose to a sous chef role at China Grill and was recruited to open the group’s restaurants at the infamous Delano Hotel. After three years in Miami, David was enlisted to open China Grill in Las Vegas at Mandalay Bay. After several years in Las Vegas, David was missing the coast and wanted a change from corporate restaurants, so he moved to Los Angeles.

Inspired by the market-driven California Cuisine of Mark Peel and Nancy Silverton, David was thrilled to cook at the iconic restaurant Campanile upon his arrival in L.A. David went on to open two popular restaurants in town: Firefly and Opaline. In 2005, David struck out on his own, creating an intimate and very personal seafood restaurant that melded the flavors of his childhood with his newly found passion for local Farmer’s Market produce. The “wildly popular” Hungry Cat in Hollywood was an instant hit with devoted fans from locals to celebrities to the press. Over the next ten years, David opened outposts of the Hungry Cat in Santa Barbara & Santa Monica. In 2019 David decided to take a break from the business and sold his restaurant group to spend time with his three young children.

David along with his wife, Suzanne Goin & Suzanne’s business partner Caroline Styne started L.A. Loves Alex’s Lemonade event that benefits childhood cancer in 2010 and has raised over 11 million dollars for the charity.

Holly Smith, James Beard Best Chef Northwest 2008, opened Café Juanita in 2000. Holly is deeply inspired by the border region between Italy and France, and is devoted to creating a modern interpretation of Northern Italian cuisine through the lens of the Pacific Northwest. Holly is immensely proud that she and Cafe Juanita have received acclaim and recognition locally and nationally: Four stars from the Seattle Post-Intelligencer; and, since receiving the Best Chef Northwest nod in 2008, multiple national nominations in many categories from the James Beard Foundation, including Outstanding Chef US, Outstanding Restaurant US, Outstanding Service US, and Outstanding Pastry Chef US.

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.

Seattle native, born at Northwest Hospital, raised in Lake Forest Park, and the youngest of four children, James started in the food industry at the age of 15. By 17 he was working full time at the Lakeforest Bar & Grill. After graduating from Shorecrest High School, and then the culinary program at Edmonds Community College, he landed his first professional cooking stint at Purple Cafe in Kirkland and quickly gained experience that would lead him to Holly Smith's celebrated Cafe Juanita. James spent almost 3 years under Holly before moving to Canlis. He has spent the last 9 years at Canlis, working under chefs Brady Williams and Aisha Ibrahim. James most recently served as the restaurant's Executive Sous Chef before accepting the promotion to Executive Chef.

Brady Ishiwata Williams is the chef and owner of Tomo, which opened in late 2021 in unincorporated King County. Tomo has been recognized as one of the country's best new restaurants by Esquire and Robb Report and has been nominated by the James Beard Foundation for Outstanding Wine Program. A self-taught chef, Brady began his culinary career at his grandparents' diner and worked at various restaurants nationwide. He served as executive sous chef at Roberta’s and the two-Michelin-starred Blanca in Brooklyn before becoming the executive chef at Seattle's iconic Canlis. Accolades include the James Beard Award for Best Chef: Northwest (2019), Food and Wine Best New Chef (2018), and a James Beard Nomination for Rising Star Chef (2017).

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About Tomo

Tomo serves eclectic Japanese-American cuisine and natural wine in a former adult video store. Chef Brady Ishiwata Williams’ menus are personal and feature outstanding, sustainable ingredients. His dishes are crafted to highlight the beauty of simplicity, each one a reflection of the enduring relationships he's cultivated with growers, fishermen, and purveyors over the years.