Chef de Cuisine
John Somerville
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John Somerville, Chef de Cuisine of the Lark Restaurant, brings more than 10
years of four star culinary experience to the restaurant. Throughout his career,
John has trained under some of America's most influential chefs, including Gary
Danko, Marcus Haight and Marc Collins.
John attended the University of Michigan in Ann Arbor and graduated with a
degree in engineering. After briefly pursuing a career in engineering he joined
the Lark staff in late 1994. Beginning as a garde manger chef, John worked his
way up to grille chef and was responsible for cooking 35,000 orders of Rack of
Lamb, the Lark's signature dish. John was promoted to sous chef in 2002 and has
since been instrumental in sustaining the Lark's reputation as perhaps America's
finest restaurant. In May, Jim and Mary promoted John to Chef de Cuisine needing
to look no further than their own kitchen. Since May, Chef John has been wowing
patrons with his new menus, and for the Lark's 25th Anniversary, created what
Jim Lark has called America's finest dinner to date!
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