TENTH ANNUAL - SAVE THE DATE – OCTOBER 2-25, 2020日本語
Chef Andrew Sutton’s personal outlook and award-winning skills stem from formal French roots and his passionate exploration of American regional cuisine. He was mentored by Dean Fearing at the five-star, five-diamond Mansion on Turtle Creek in his hometown of Dallas, Texas. He then served as executive chef at the Ivy Award–winning Auberge du Soleil in Napa Valley, California. Sutton was Disney’s choice to open and establish its Napa Rose restaurant at the luxurious Disney’s Grand Californian Hotel & Spa at the Disneyland Resort.
At the world-famous Disneyland® Resort, Sutton’s culinary leadership extends from the acclaimed five-star Napa Rose to the elegant Carthay Circle Restaurant and Lounge. In addition, he leads the resort’s most prestigious signature dining experiences—the exclusive 1901, the legendary Club 33, and New Orleans Square’s 21 Royal, which presents unparalleled luxury by serving five- to seven-course menus within private quarters originally meant for Walt and Lillian Disney.
With spirited dedication, Sutton mentors his team of 100 to be imaginative, interactive, and to create dishes that celebrate the bounty and heritage of California. His stewardship has resulted in critical acclaim and multiple awards for the restaurants. As an individual, he was bestowed the prestigious Antonin Carême Medal by the San Francisco Chapter of the American Culinary Federation.
WHY DID YOU BECOME A CHEF?
I became a chef because I love the energy of a table — good friends and family enjoying great food and wine. Is there a better job?
HOW DO YOU DESCRIBE YOUR COOKING IN THREE WORDS?
Seasonal, refined, comfortable.
WHAT’S THE BEST HONOR YOU’VE RECEIVED AS A CHEF?
Chef of the Year Orange County twice, Ivy Award, Crème Anton Medal, and our pastry chef, as well as one of our restaurants chefs, also received Chef of the Year. It takes a great team and we have one.
WHAT IS YOUR GO-TO MEAL AFTER A BUSY DAY?
Crispy Kona kampachi taco, fresh avocado, heirloom tomato and jalapeños with a very cold beer.
HOW DO YOU SPEND YOUR TIME WHEN YOU’RE NOT IN THE KITCHEN?
Being with friends and family enjoying the good life.
WHAT THE ONE LOCAL INGREDIENT YOU’RE EXCITED TO COOK WITH DURING HFWF19?
Love the local fish, so delicious!
WHAT KEEPS YOU RETURNING BACK TO THE ISLANDS?
The great community of chefs and friends, all enjoying the warm water, sand, music and the Hawaiian vibe!
IF YOU WERE NOT A CHEF, WHAT WOULD YOU BE AND WHY?
Landscape design. I love the art and intrigue of working with the bounty of plants our planet has to offer.